Ingredients
24
24 servings
- •4 eggs
- •1 (18.25 ounce) package lemon cake mix
- •1 (22 ounce) can lemon pie filling
- •2.5 cups confectioners' sugar
- •1 (8 ounce) package cream cheese, softened
- •0.5 cup butter, softened
- •1.5 teaspoons vanilla extract
- •1 lemon, zested
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat eggs in a bowl with an electric mixer until light yellow, about 30 seconds; add lemon cake mix and beat until completely incorporated. Mix lemon pie filling into cake batter mixture until well-blended. Spread batter out into an 11x17-inch rimmed baking sheet.
- Bake in the preheated oven until set, about 20 minutes. Cool completely.
- Beat confectioners' sugar, cream cheese, and butter together in a bowl until frosting is smooth; add vanilla and stir. Spread frosting over cooled cake and sprinkle lemon zest over the top.
Nutritional Facts
Per 24 servings
- Calories: 310
- Carbohydrate: 47g
- Fat: 12g
- Fiber: 0g
- Protein: 4g
- Sugar: 39g
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