Sheet Cake From Cake Mix Recipes
LEMON SHEET CAKE
Make and share this Lemon Sheet Cake recipe from Food.com.
Provided by Cindi M Bauer
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
- Add the lemon cake mix, mix until incorporated.
- Add the can of lemon pie filling; mix until blended well.
- Spread into a greased 15x10x1-inch baking pan.
- Bake for 20 minutes.
- Cool before frosting.
- In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
- Stir in vanilla extract.
- Spread over cake; then refrigerate until frosting hardens up abit.
- Note: This recipe originally calls for (16 oz.) of a canned lemon pie filling, but I used a (22 oz.) can for the recipe.
Nutrition Facts : Calories 195.7, Fat 7.1, SaturatedFat 3.8, Cholesterol 49.3, Sodium 180.8, Carbohydrate 30.9, Fiber 0.3, Sugar 12.3, Protein 2.4
EASY LEMON SHEET CAKE RECIPE
Light and fluffy lemon sheet cake topped with cream cheese frosting.
Provided by Camille
Yield 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine the cake mix and the eggs and mix until fully incorporated.
- Fold in pie filling until well combined.
- Spread into a half sheet pan (18"x13"x1") sprayed with nonstick cooking spray.
- Bake for 18-20 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool for 30 minutes.
- In a large mixing bowl, beat together cream cheese and butter until smooth.
- Add powdered sugar and vanilla beat until smooth and fluffy.
- Spread frosting on top of cooled cake, cut into slices and serve.
BEST-EVER TEXAS SHEET CAKE RECIPE
Try our Best-Ever Texas Sheet Cake Recipe. Rich chocolate flavor and toasted pecans make this Best-Ever Texas Sheet Cake Recipe one of our favorites.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 52m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Melt 2 oz. chocolate as directed on package. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until blended. Add melted chocolate; mix well. Pour into 15x10x1-inch pan sprayed with cooking spray.
- Bake 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 20 min.
- Meanwhile, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min.
- Spread COOL WHIP mixture onto cake; sprinkle with nuts.
Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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