Lemon anything is perfect in summer, and this super-easy Lemon Sheet Cake makes a lovely light dessert on a hot August evening. It freezes well, also, which is good for Some Postman and me. A sheet cake lasts a LONG time for just two people!
This recipe was snipped out of an old Taste of Home magazine ages ago; the exact recipe is written out below. Of course, a recipe is simply a spring-board, so I made a couple of changes. Canned pie filling tastes like...well...a can, so I either make it from scratch, a dry mix, or use jarred filling. This time, I used a jar of Private Selection premium lemon pie filling. It was a 22 oz jar, larger than the recipe calls for, and I forgot and dumped most of it in. So the cake turned out a little more dense than usual - and extra moist! The leftover pie filling got added to the frosting, along with some lemon extract, to make it a bit lemony.
Lemon Sheet Cake
- 1 box lemon cake mix
- 4 eggs
- 1 can (15.75 oz) lemon pie filling
- 3 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1.5 tsp vanilla extract
In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into a greased 15 in x 10 in x 1 in baking pan. Bake at 350° F for 18-20 minutes or until a toothpick 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. Spread over cake. Store in the refrigerator.