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Lemon Cream Cheese Sheet Cake


  • 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 or margarine, softened
  • 2 cups confectioners' sugar
  • 1 1/2 teaspoons vanilla extract


  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.

Yield: 30-35 servings

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