Cool Lemon Sheet Cake

I modified this cake from a recipe I found from Taste of Home. This cake reminds me of spring because it is yellow, cool, and light! It also serves a large number of people, which is nice.
It would be a perfect compliment to your Easter dinner!

~Kari

Ingredients:

• 1 package (18-1/4 ounces) lemon cake mix
• 4 eggs
• 1 package (3.5 oz) instant lemon pudding, prepared
  
• 1 package (3 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 2 cups Domino® or C&H® Pure Cane Powdered Sugar
• 1 teaspoons vanilla extract
• 1 tsp. lemon extract
  

Directions:

Prepare lemon pudding as directed on package. In a large bowl, beat the cake mix and eggs until well blended. Fold in lemon pudding.
Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla and lemon extracts. Spread over cake. Store in the refrigerator. Yield: 30-35 servings.