Lemon Cream Cheese Sheet Cake

Yield: 30 to 35 servings

Ingredients

• 1 (18.25 ounce) box lemon cake mix*
• 4 eggs
• 1 (15 3/4 ounce) can lemon pie filling
• 1 (3 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract

Instructions

1. Heat oven to 350 degrees F. Grease a 15 x 10 x 1-inch jellyroll pan.
2. In a large mixing bowl, beat the cake mix and eggs until well blended.
3. Fold in pie filling. Spread into prepared baking pan.
4. Bake for 18-20 minutes or until a wooden pick inserted near the center comes out clean.
5. Cool on a wire rack.
6. In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth.
7. Stir in vanilla extract.
8. Spread over cake.
9. Store in the refrigerator.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.