Lemon Sheet Cake
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A really delicious, moist cake with alot of lemon flavor. Quick and easy to prepare.
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INGREDIENTS
NutritionCake Base
- 1(18 1/4 ounce) box duncan hines moist deluxe lemon supreme cake mix
- 4
- 1(22 ounce) can lemon pie filling
Frosting
- 3ounces softened cream cheese
- 2 1⁄2cups confectioners' sugar
- 1 1⁄2teaspoons vanilla extract
DIRECTIONS
- Preheat oven to 350 degrees.
- In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
- Add the lemon cake mix, mix until incorporated.
- Add the can of lemon pie filling; mix until blended well.
- Spread into a greased 15x10x1-inch baking pan.
- Bake for 20 minutes.
- Cool before frosting.
- In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
- Stir in vanilla extract.
- Spread over cake; then refrigerate until frosting hardens up abit.
- Note: This recipe originally calls for (16 oz.) of a canned lemon pie filling, but I used a (22 oz.) can for the recipe.