A luscious, delectable lemon sheet cake. Use an 11×17-inch baking sheet to avoid the cake being either too thin or too thick. Cake should be kept in the fridge.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 1 (11×17-inch) cake |
Ingredients
- 4 large eggs
- 1 (15.25 ounce) package lemon cake mix
- 1 (22 ounce) can lemon pie filling
- 2 ½ cups confectioners’ sugar
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter, softened
- 1 ½ teaspoons vanilla extract
- 1 lemon, zested
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11×17-inch rimmed baking sheet.
- Bake in the preheated oven until set, about 20 minutes. Cool completely.
- Beat confectioners’ sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 242 mg |
| Sugars | 39 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was very good as written. However, with today’s modern cake mixes weighing just 15.25 oz (instead of 18.5), a few modifications seemed wise. I used Duncan Hines lemon supreme cake mix, with three eggs, 2/3rds can of lemon pie filling, and 1/3 cup of oil. That made an incredibly moist and tall cake with a slightly longer baking time in my oven (24 minutes). I’ll use a 9×13 pan next time for a slightly shorter cake and start checking for doneness after 18 minutes or so. It’s a good recipe without the modifications, but great with them.
I baked a tiny sample cake first. I didn’t like the texture. I made another Duncan Hines Moist lemon cake according to the box, then added 1/2 of this mixture and it was the best I’ve ever had. I’m going to try it again today according to the directions. I’ll have a standby box if I need to mix it again.
Absolutely fantastic cake. Easy to make, and came out fluffy, moist, and delicious however – I am surprised to say this because i LOVE cream cheese frosting – we all agreed the frosting was too much. I will definitely make this again, but I will use a nice lemon glaze.
This was delicious and great for a crowd since it is a sheet cake. I could not find the 18.25 ounce cake mix so I used a 15.25 and just added a couple of tablespoons of flour. I also added a little lemon juice along with everything else for the frosting. I will definitely be making this again.
Made as stated, minus lemon zest! Delicious…new family favorite!!
Made this tonight and it was great! I followed the recipie exactly. I wasn’t sure at first because the batter was think, but very pleased Can’t wait to make it again
Not a good cake. It did not rise.
This was so easy to make and so delicious to eat. I did bake the cake for five extra minutes—at 20 minutes, it did not appear baked through to me.
yummy
Simple to make, excellent to take to a church dinner or picnic. Tastes even better chilled from the fridge the next day.
The cake came out dense and moist. I used lemon curd instead of pie filling- my store didn’t have it. Instead of vanilla I subbed lemon extract- I have a boy that LOVES lemon. Really good cake!
Tasty and easy! Great lemon flavors and turns a box mix into a fancy desert. I used “cup” cupcake molds. Nice recipe in a pinch! I will make this again.