Lemon Sheet Cake

Save to My Recipes

To add even more of a lemony kick, add a couple teaspoons of lemon zest to the batter before you bake it. Freeze in an airtight container; remove and thaw cake for 5 minutes before serving.

Difficulty: Easy

Hands-on: 10 minutesTotal: 40 minutes

Serves: 30

Ingredients

  • 1 package (18.25 oz.) lemon cake mix
  • 4 large eggs
  • 1 can (15.75 oz.) lemon pie filling
  • 1 package (3 oz.) softened cream cheese
  • 1 cup butter, softened
  • 2 cups confectioners’ sugar
  • 1½ tsp. vanilla extract
  • 2 cups flaked sweetened coconut

Directions

  • Preheat oven to 350°F. Coat a 15" × 10" × 1" baking pan with cooking spray. Set aside.
  • Mix the cake mix, eggs, and pie filling to form a smooth batter. Pour batter into pan. Bake for 20 minutes. Cool on a wire rack.
  • While cake cools, mix cream cheese, butter, and confectioners’ sugar until smooth. Add vanilla and mix well. Frost the cooled cake. Sprinkle with coconut. Refrigerate until ready to serve.

Recipe Information

Serves: 30

Ingredients

  • 1 package (18.25 oz.) lemon cake mix
  • 4 large eggs
  • 1 can (15.75 oz.) lemon pie filling
  • 1 package (3 oz.) softened cream cheese
  • 1 cup butter, softened
  • 2 cups confectioners’ sugar
  • 1½ tsp. vanilla extract
  • 2 cups flaked sweetened coconut

Directions

  • Preheat oven to 350°F. Coat a 15" × 10" × 1" baking pan with cooking spray. Set aside.
  • Mix the cake mix, eggs, and pie filling to form a smooth batter. Pour batter into pan. Bake for 20 minutes. Cool on a wire rack.
  • While cake cools, mix cream cheese, butter, and confectioners’ sugar until smooth. Add vanilla and mix well. Frost the cooled cake. Sprinkle with coconut. Refrigerate until ready to serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat11g
Saturated Fat7g
Cholesterol45mg
Sodium160mg
Total Carbohydrate29g
Dietary Fiber1g
Sugars20g
Protein2g