Lemon Cream Cheese Sheet Cake

1 (18.25 ounce) box lemon cake mix
4 eggs
1 (15 3/4 ounce) can lemon pie filling
1 (3 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract

Heat oven to 350 degrees F. Grease a 15 x 10 x 1-inch jellyroll pan.

In a large mixing bowl, beat the cake mix and eggs until well blended. Fold in pie filling. Spread into prepared baking pan.

Bake for 18-20 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

In a small mixing bowl, beat cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla extract. Spread over cake. Store in the refrigerator.

Yield: 30-35 servings