SHEET APPLE CAKE RECIPES

Name: Lemon Sheet Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 35 servings.
Ingredients: 1 package lemon cake mix (regular size); 4 large eggs, room temperature; 1 can (15-3/4 ounces) lemon pie filling; 3 ounces cream cheese, softened; 1/2 cup butter, softened; 2 cups confectioners' sugar; 1-1/2 teaspoons vanilla extract; 1 to 2 tablespoons 2% milk; Colored sugar, optional

LEMON SHEET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lemon Sheet Cake Recipe: How to Make It - Taste of Home image

Lemon pie filling lends a splash of citrus flavor to a 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 it before serving. —Alyce Dubisar, North Bend, Oregon

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 35 servings.

Number Of Ingredients 9

Ingredients

1 package lemon cake mix (regular size)
4 large eggs, room temperature
1 can (15-3/4 ounces) lemon pie filling
3 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk
Colored sugar, optional

Steps:

In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar. Store cake in the refrigerator.

Nutrition Facts : Calories 141 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 166mg sodium, CarbohydrateContent 23g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

PEANUT BUTTER SHEET CAKE RECIPE: HOW TO MAKE IT

Peanut Butter Sheet Cake Recipe: How to Make It image

I received this recipe from a minister's wife, and my family loves it. —Brenda Jackson, Garden City, Kansas

Provided by Taste of Home

Categories Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 24 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3/4 cup butter, cubed
1/2 cup chunky peanut butter
1/4 cup canola oil
2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla extract
GLAZE:
2/3 cup sugar
1/3 cup evaporated milk
1 tablespoon butter
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.

Nutrition Facts : Calories 266 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 222mg sodium, CarbohydrateContent 33g carbohydrate (23g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

More about "sheet apple cake recipes"

LEMON SHEET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Lemon pie filling lends a splash of citrus flavor to a 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 it before serving. —Alyce Dubisar, North Bend, Oregon
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Desserts
Calories 141 calories per serving

In a large bowl, beat the cake mix and eggs until well blended. Fold in pie filling. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack., In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and enough milk to reach desired consistency. Spread over cake. If desired, sprinkle with colored sugar. Store cake in the refrigerator.

See details

PEANUT BUTTER SHEET CAKE RECIPE: HOW TO MAKE IT

I received this recipe from a minister's wife, and my family loves it. —Brenda Jackson, Garden City, Kansas
From tasteofhome.com
Reviews 4.9
Total Time 35 minutes
Category Desserts
Calories 266 calories per serving

Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.

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PEANUT BUTTER SHEET CAKE RECIPE: HOW TO MAKE IT

Preheat oven to 350°. Grease a 15x10x1-in. baking pan., In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water and butter; bring just to a boil. Stir in peanut butter and oil until blended. Stir into flour mixture. In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Meanwhile, for glaze, combine sugar, milk and butter in a saucepan. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; stir in peanut butter, marshmallows and vanilla until blended. Spoon over warm cake, spreading evenly. Cool on a wire rack.

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