Lemon Pudding Sheet Cake

This is one of those recipes in which I just can't seem to get the right picture to show how amazing this tastes. I have made this a few times in the last while and just can't seem to nail the pic. I love love love this recipe. I love lemon anything. This is so simple to make that one would assume it isn't going to taste as yummy as something more complicated, but it is amazing. It is difficult to get all the ingredients needed in a small town sometimes. I have made this with canned pie filling, as well as prepared lemon pudding mix. It works out either way. Enjoy!

  • 1 package lemon cake mix
  • 4 whole eggs
  • 1 can lemon pie filling ((or prepared lemon cooked pudding, cooled))
  • 1/2 cup butter or margarine (softened)
  • 2 cups powdered sugar
  • 1-1/2 teaspoon vanilla
  • 4 ounces cream cheese (softened)
  1. Preheat oven to 350 degrees F. In a large mixing bowl, beat the cake mix and eggs well. Fold in the pie filling. Carefully spread in a 15×10 inch cookie sheet. Bake for 18-20 minutes

  2. While baking, make frosting. In a small mixing bowl, beat cream cheese and butter until smooth. Gradually add in powdered sugar and vanilla until smooth. Frost cake when cooled.

  3. *Normally my frostings are a little thicker. You may want to add a bit of milk or cream to this to thin it out in order to make it easier to spread.

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