Lemon Sheet Cake

• Cake Base
• 1 (18 1/4 ounce) box duncan hines moist deluxe lemon supreme cake mix
• 4 eggs
• 1 (22 ounce) can lemon pie filling
• Frosting
• 3 ounces softened cream cheese
• 1/2 cup butter or 1/2 cup margarine, softened
• 2 1/2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, add the 4 eggs; beat for at least 30 seconds.
3. Add the lemon cake mix, mix until incorporated.
4. Add the can of lemon pie filling; mix until blended well.
5. Spread into a greased 15x10x1-inch baking pan.
6. Bake for 20 minutes.
7. Cool before frosting.
8. In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth (do not add milk).
9. Stir in vanilla extract.
10. Spread over cake; then refrigerate until frosting hardens up abit.
11. Note: This recipe originally calls for (16 oz.) of a canned rnlemon pie filling, but I used a (22 oz.) can for the recipe.

base, lemon supreme cake, eggs, lemon pie filling, frosting, cream cheese, butter, sugar, vanilla

Taken from www.food.com/recipe/lemon-sheet-cake-64283 (may not work)