Lemon Sheet Cake
1 pkg. (18.25 oz) lemon cake mix
1 can (15.75 oz.) lemon pie filling
1 pkg. (3 oz.) cream cheese, softened
1/2 cup butter or margarine, softened
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread onto a greased 15x10x1" baking pan.
Bake at 350º 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 cream cheese, butter and confectioners’ sugar until smooth. Stir in vanilla. Spread over cake. Store in the refrigerator.
Yield 30-35 servings.