Beverages Frostings & Icings

Ingredients

• 1 package lemon cake mix (regular size)
• 4 large eggs, room temperature
• 1 can (15-3/4 ounces) lemon pie filling
• 3 ounces cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1-1/2 teaspoons vanilla extract
• 1 to 2 tablespoons 2% milk
• Optional: Assorted yellow sprinkles and colored sugar

Directions

1. In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling.
2. 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.
3. 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.

Lemon Sheet Cake Tips

How can you adjust the consistency of the frosting?

To make your frosting thinner, add more milk. To thicken it, add more confectioners' sugar. If your confectioners’ sugar is clumpy, sift it with a fine-mesh sieve before adding it to the cream cheese mixture to prevent a lumpy frosting. Here are some of our other 

cake frosting tips

What other garnishes can you put on lemon sheet cake?

Besides sprinkles and frosting, you can also top your 

sheet cake 

with other fun garnishes. Try fresh or candied lemon slices, other fresh fruit or 

homemade whipped cream

How do you store lemon sheet cake?

Store this irresistible 

lemon dessert

 in the fridge for best results. It'll keep for about 2 to 4 days when stored this way.

Nutrition Facts

1 piece: 205 calories, 7g fat (4g saturated fat), 45mg cholesterol, 242mg sodium, 34g carbohydrate (24g sugars, 0 fiber), 2g protein