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Ingredients
Scale
- 1 (15.25 ounce) box lemon cake mix
- 1 (22 ounce) can lemon pie filling
- 4 large eggs
- ¼ cup vegetable oil
- 1 (8 ounce) package cream cheese, softened to room temperature
- 3 cups confectioners’ sugar
- 6 tablespoons salted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon milk, plus more as needed
Instructions
- Preheat the oven to 350°F. Spray a 10 x 15-inch jelly roll pan with nonstick spray, or line with parchment paper.
- In a large bowl, mix cake mix, lemon pie filling, eggs, and vegetable oil using an electric mixer until combined.
- Spread the batter evenly into the prepared pan, reaching all the edges.
- Bake for 30-33 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool completely on a wire rack for about 2 hours.
Notes
For a thicker frosting, increase the cream cheese and confectioners’ sugar amounts.
You can substitute the butter with a plant-based alternative for a dairy-free option.
Ensure the cream cheese is softened to avoid lumps in your frosting.
- Prep Time: 15 minutes
- Cook Time: 165 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 28g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg