Lemon Sheet Cake - Yummy! |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 36 |
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I started bringing in this cake to work, and it vanished within an hour! We have this thing called Treat Day Fridays . I've pretty much made this into an any day is treat day. Lots of compliments. It's quick and easy. My kids love this cake out of the fridge. I have also froze the cake for race days as a treat on the hot summer days. It defrosts nicely. TIPS: I've made this in smaller pans before, and although it crowns, you can cover it with the frosting. If you're bringing this to a potluck, you can line the pan with foil and spray that with non-stick oil. To create a moist cake: cover the cake with foil when it comes out of the oven and cool. Ingredients:
18 1/2 ounces lemon cake mix |
4 eggs |
3 1/2 ounces instant lemon pudding |
2 cups milk |
3 ounces cream cheese (softened) |
1/2 cup butter (softened) or 1/2 cup margarine (softened) |
2 cups powdered sugar |
1 1/2 teaspoons vanilla extract |
Directions:
1. Preheat the oven to 350°F.
2. Spray non-stick spray in a 15x10x1-inch baking pan; set-aside.
3. Mix the lemon instant pudding and 2 cups of milk until set; set aside.
4. Combine the lemon cake mix, and 4 eggs into a mixing bowl and mix.
5. Pour the lemon pudding into the mixing bowl and fold in the pudding.
6. Pour the batter into the prepared pan and bake for 18-20 min or until a toothpick comes out clean.
7. While the cake is cooling: Mix the softened cream cheese and butter (or margarine), powdered sugar, and vanilla extract.
8. Frost the cake, and you're done!
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