teaspoons vanilla (I use 2 tsp, as I really like vanilla)
Serving Size: 1 (108) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 224 g44 %
Total Fat 24.9 g38 %
Saturated Fat 11.7 g58 %
Cholesterol 124.8 mg
Sodium 523.4 mg
Dietary Fiber 0.6 g2 %
Sugars 46.8 g187 %
Protein 6.2 g
For the cake, beat the cake mix and eggs until blended using a mixer on low.
Fold in lemon pie filling (do not beat in).
Spread in a greased 13 x 9 inch pan and bake at 350 for 20-25 minutes. (You might also want to put parchment paper on the bottom, greased on both sides, for easy removal.).
For the frosting, mix the butter and cream cheese until smooth using the mixer on low.
Add the sugar and vanilla, again blending until smooth.
You can frost the cake once it has cooled, but if you want to frost it later (or make the frosting ahead of time), you can store it in the refrigerator in a bowl with plastic wrap applied directly on top of the frosting. Make sure it is covered completely, and it will last in the fridge for a couple days.