Lemon Sheet Cake


  • 1 (18.25 oz.) pkg. lemon cake mix
  • 4 eggs
  • 1 (15 3/4 oz.) can lemon pie filling
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/2 c. butter, softened
  • 2 c. powdered sugar
  • 1 1/2 tsp. vanilla


In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 10″x15″ baking pan. Bake at 350° for 18-20 minutes. Cool on a wire rack. In a small mixing bowl, beat cream cheese, butter, and powdered sugar until smooth. Stir in vanilla. Spread over cake. Store in refrigerator. Serves 24 people.