Lemon Sheet Cake

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

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.