This lemon sheet cake is the ideal dessert for serving at parties. It is incredibly moist, sweet and bursting with citrus flavors.

Lemon Sheet Cake

lemon cake mix (regular size)

eggs, room temperature

(15-3/4 ounces) lemon pie filling

cream cheese, softened

butter, softened

confectioners' sugar

vanilla extract

2% milk

yellow sprinkles and colored sugar

In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling.

Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack.

In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, top with sprinkles and colored sugar. Store cake in the refrigerator.

Delicious and light. I added 1tsp lemon extract, used the entire 24 ounce can of lemon pie filling. With the frosting I used 8 ounces of cream cheese and 1/2 the amount of confectioners sugar and added lemon extract to it for we're not big frosting fans. My husband and I both enjoyed this cake and it's a keeper.

Made this for mother's day... It was a hit! Super fast to make, everyone loved it. Maybe eventually I'll graduate to making my own lemon cake mix and using it for the recipe, but for now I'm appreciative of how easy and fast it was to make. I added a bunch of lemon zest to the frosting for an extra punch and decorated with fresh lemon slices and blueberries.

My husband loves lemon, so I made this for his birthday yesterday. It was moist and delicious. I made as written except I baked it in a 9 x 13 pan for 25 minutes. I also added a teaspoon of lemon extract to the frosting.

Easy, lemony, and delicious! Will definitely make again!

I baked in a 9x13 for approximately 28 minutes. It might have been up to 30 minutes, I had to check it a few times. Same temp. I made lemon curd to use instead of lemon pie filling to try and make it more natural and real. It was...okay! It wasn't bad. It just didn't hit my spot. I added some lemon zest and a little lemon juice. Idk try it for yourself! :)

After cutting the bars, I put them in the freezer. They are wonderful on a hot day.

I haven't made this yet, but plan on it. It sounds really good.  What I want to know is; can I bake this in a 13x9 in. pan? Right now I don't have any descent sheep pans I can use.  I use them, but I have to put line them with foil before I use them.  They're kind of old and used a lot.  Lol.  I'd much rather use my baking pan.

I made this for teachers at school and they loved it…It is everyone’s favorite…thank you…

I see all the reviews are several years old but just wanted to put my 2 cents in.  I make this several years ago for a family get together.  One of my mother's friends joined us because we always tried to have her.  She said it was the best lemon cake she had ever eaten and went home with a couple more pieces and the recipe.  I misplaced my recipe and found a copy in my mother's recipe box when she passed away.  I'm anxious to try it again because I love lemon desserts.

This recipe was so easy! I used my regular 17x11x1 cookie sheet. I didn't have lemon pie filling so I mixed a 3.4 oz lemon pudding mix according the the pudding directions. It came to be about 21 oz when mixed. I waited until it was about the consistency of pie filling and then mixed it in with my mixer. I turned the heat down to 325 so it would cook a little slower. Cooked for 30 to 35 min.It turned out perfect

This should be called a Lemon CHEAT Cake, because it uses a cake mix and isn't totally from "scratch". BUT it is amazing and so delicious and best of all, super easy! Perfection!

Very moist and good! I put lemon peel in the batter and icing. Put some lemon extract in the icing. It was awesome!!

This is a very nice cake.  I felt it was sweet enough without the icing so i just dusted it with icing sugar. I'd make this again. JanetVFE

As a from scratch baker, I usually skip over recipes that start with a box of cake mix, but needed something really quick for a get-together and decided to try this one.  I used my own cream cheese frosting recipe, which is very similar to the one above, and I think the homemade frosting helped make the cake.  I'm giving it five stars because it was a quick, easy recipe and everybody loved it, but I could still detect the telltale taste of the artificial flavor of the cake mix.

I added 1 T. lemon juice to the cake for a little extra kick.  It was really moist and delicious.  I thought the frosting was a bit overpowering on this light, refreshing cake.  Next time, I will omit the frosting and serve the cake with a dollop of whipped cream.

My aunt brought this to a family function and I had to have the recipe.  I've taken them places and people always like them.  My husband and kids love them for a change of pace from my "old stand by" cookies and bars.  I use a slightly different cream cheese frosting, but that is just because it is tried and true, rather than trying a different one.

I made this recipe last week for my grandson. I had clipped it out of the original TOH issue. It was very tasty but a little under cooked and gooey in the center of the sheet cake. Don't know why!

SUPER EASY!  Very quick to put together, too.  I couldn't find the size can of pie filling listed, so I bought the 20  oz. can and weighed the 15.75 oz. amount.  I didn't want to mess up the recipe by using too much.  For the frosting, I used 4 oz cream cheese - because I had that amount left over from another recipe - and increased the sugar by about 1/2 C.  Worked just fine.  I used a 17 x 11 x 1 pan, because I needed my 15 x 10 for something else, and the larger pan worked just fine.  This one is a "keeper" for sure!  AND everyone loved it.  Several asked for the recipe & when I told them how easy it was they were amazed.For those who found it "gooey" in the middle - try mixing the pie filling in with the mixer on a very low speed instead of folding it in - you get a more even blending & it enhances the evenness of the flavor.

This is a very good, moist, easy cake.  I make it often.  I always add fresh lemon juice and zest to the frosting and cake.

It was quick and easy, but did not have enough lemon flavor for me even though I put a bit of lemon extract in the icing. Also, I am a scratch cook/baker and I too couldn't get away from the fake cake taste.  I won't make this again.

Question:  Even though the cake recipe calls for water, oil and eggs, I still mix ONLY the poweder mix and the eggs?  I did it this way and it turned out great but the batter looks very odd when you put in the pan - greasy and slimy???  Thanks.

My husband can't stop eating it! I added a little lemon zest to the cake. Good and refreshing.

This is a very good cake - I like the fact that it has a slight tartness to it.  One thing I did was to cut the amount of butter down to only four tablespoons (1/2 of a stick).  The frosting was yummy, and spread very easily over the cake.

lemon sheet cake

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 24

Author : Ashia Aubourg

Ingredients

Instructions

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