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Lemon Cream Cheese Sheet Cake
1 (18.25 ounce) box lemon cake mix
1 (15 3/4 ounce) can lemon pie filling
1 (3 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
Heat oven to 350 degrees F. Grease a 15 x 10 x 1-inch jellyroll pan.
In a large mixing bowl, beat the cake mix and eggs until well blended.
Fold in pie filling. Spread into prepared baking pan.
Bake for 18-20 minutes or until a wooden pick inserted near the center comes out clean.
Cool on a wire rack.
In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth.
Stir in vanilla extract.
Spread over cake.
Store in the refrigerator.
Yield: 30-35 servings
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