Lemon Sheet Cake
Lemon Sheet Cake is heavenly. This fluffy, lemony cake includes a lemon cake mix and lemon pie filling in the batter. The cream cheese icing includes lemon extract and zest. It's a totally delightful lemon dessert experience that will have you drooling from the first bite. Perfect dessert for tailgating or office parties, family reunions, potlucks or special occasions like birthdays or baby showers.
Ingredients
CAKE:
- 15.25 oz. box Duncan Hines Perfectly Moist Lemon Cake Mix
- 22 oz. can Lucky Leaf Premium lemon pie filling
- 4 large eggs
CREAM CHEESE ICING:
- 8 oz. pkg. cream cheese softened
- 1 tbsp. lemon extract (or vanilla extract)
- 1 cup unsalted butter softened (2 sticks)
- 4 cups powdered sugar
- 2 tbsp. lemon zest or as desired
Instructions
CAKE:
- Mix together cake mix and eggs.
- Fold in the pie filling.
- Spread mixture into a greased 12x17” cookie sheet.
- (Mixture will be very fluffy).
- Bake at 350 degrees for 20-28 minutes, until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
CREAM CHEESE ICING:
- In a small bowl, beat cream cheese, lemon extract and butter.
- Add powdered sugar a cup at a time, beating after each addition.
- Beat until smooth.
- Spread over top of cooled cake.
- Sprinkle with lemon zest as desired.
- Refrigerate before serving.
Notes
NOTE: My cook took about 40 minutes to bake completely.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 184kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 51mgSodium: 92mgPotassium: 22mgFiber: 0.1gSugar: 22gVitamin A: 250IUVitamin C: 2.5mgCalcium: 30mgIron: 0.7mg
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