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Lemon Sheet Cake

Submitted by Betty Sarcia


1 Package (18-1/4 ounces) lemon cake mix
4 eggs
1 can (15-3/4 ounces) lemon pie filling (Comstock)
1 package (3 ounces) cream cheese softened
2 cups confectioners’ sugar
½ cup butter softened
1-1/2 teas. Vanilla extract
½ teas. Lemon extract.
Grated rind of one lemon


In a large mixing bowl, beat the cake mix and eggs until well blended.
Fold in the pie filling.
Mix well and if too thick add a little water.
Spread into a greased an floured 15x10x1 inch baking pan.
Bake at 350º oven 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 the cream cheese, butter and confectioners’ sugar until smooth.
Stir in vanilla and lemon. Spread over cake.
Cover with grated lemon rind. Spread over cake.
Store in refrigerator.
Yield: 30-35 servings.