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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 30 |
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Lemon pie filling lends a splash of citrus flavor to convenient cake mix, and a rich cream cheese frosting gives it sweetness. My family likes this cake cold, so I cut it into squares and freeze before serving. -Alyce Dubisar, North Bend, Oregon Ingredients:
1 package lemon cake mix (regular size) |
4 eggs |
1 can (15-3/4 ounces) lemon pie filling |
1 package (3 ounces) cream cheese, softened |
1/2 cup butter, softened |
2 cups confectioners' sugar |
1-1/2 teaspoons vanilla extract |
Directions:
1. In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling.
2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla. Spread over cake. Store in the refrigerator. Yield: 30-35 servings.
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