Lemon Sheet Cake

By dette

Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, North Bend, Oregon

Ingredients

• Ingredients
• 1 package (18-1/4 ounces) lemon cake mix
• 4 eggs
• 1 can (15-3/4 ounces) lemon pie filling
• 1 package (3 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract

Details

Servings 30
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Directions
In a large 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° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla. Spread over cake. Store in the refrigerator. Yield: 30-35 servings.



Nutrition Facts: 1 serving (1 piece) equals 171 calories, 6 g fat (3 g saturated fat), 51 mg cholesterol, 145 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein.