Cake For a Crowd

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If you need a scrumptious no-stress dessert to feed a crowd that everyone will rave about, this is the cake to make. This Cake for a Crowd is a white sheet cake topped with fluffy cream cheese icing. The best part? Everyone gets to customize their slice with a spoonful of their favorite fruit pie filling right on top!

My Aunt Donna brought this impressive cake to Easter dinner last year and it disappeared fast! That frosting! It’s so simple yet so delicious! It’s irresistible fluffy cream cheese icing—light, creamy, and not too sweet. Plus it comes together in no time.

Let’s give a moment to Aunt Donna. Aunts are just the absolute best, and my Aunt Donna is no exception. She’s an incredible baker. I still remember the trays and trays of homemade Christmas cookies she whipped up every year. I can still taste the spiced gingerbread. I’ve been so fortunate she’s shared her recipes with me over the years.

Cake for a crowd is simple, yet impressive, and perfect for holidays, showers, church events, birthday parties, or anytime you need a dessert to well, serve a crowd. Even better, you can make it the day before, which makes hosting so much easier.

I love that this cake can be served with any fruit filling you want. I personally prefer cherry, but peach, strawberry, or blueberry are all excellent choices. Set out each fruit filling flavor alongside this cake so everyone can choose their favorite. This cake will be the hit of any party!

Why You’ll Love This Cake

• Feeds a crowd (15–18 generous slices)
• Made with a box cake mix shortcut—easy but tastes homemade
• Fluffy, cloud-like cream cheese icing
• Customizable with any fruit pie filling
• Perfect make-ahead dessert for entertaining

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

• Rimmed Jelly Roll Pan– 15″x10″ or similar size

Cake

• 1 box white cake mix (plus ingredients listed on the box, add the complete egg). Cake mix boxes seem to be a different size each time I buy one! I know it used to be a 15.25 ounce box across the board-but now size depends on brand. You can use a 13.25 ounce box up to 15.25 ounce for this recipe.
• 2 teaspoons almond extract (optional, but highly recommended) I personally love a bit of almond extract in a white cake mix; especially if serving with cherry pie filling.
• Cooking spray or butter for greasing pan

Fluffy Cream Cheese Icing

• 2 (8-ounce) packages cream cheese, room temperature
• 2 cups powdered sugar, sifted
• 8 ounces Cool Whip, thawed

For Serving

• Your favorite fruit pie filling (cherry, blueberry, strawberry, peach, apple—anything goes!)

How To Make It

Bake the Cake

1. Preheat oven to 350°F.
2. Generously grease a 15×10-inch sheet pan (or similar size).
3. Prepare the white cake mix according to package directions, adding the 3 complete eggs, as instructed, rather than egg whites.
4. Stir in 2 teaspoons almond extract, if using.
5. Pour batter into prepared pan and spread evenly.
6. Bake for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before frosting.

Make the Fluffy Cream Cheese Icing

1. In a large bowl, beat the cream cheese and powdered sugar together until smooth and fluffy.
2. Gently fold in the Cool Whip until fully combined and light.
3. Spread the icing evenly over the cooled cake.

Slice & Serve

1. Score the cake before cutting to make neat slices (this helps keep the icing pretty).
2. Cut into 15–18 squares.
3. Add a spoonful of fruit pie filling to the center of each slice just before serving.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! ⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!

Make It Ahead

This cake is perfect for prepping in advance:

• Bake and frost the cake up to 24 hours ahead
• Cover tightly and refrigerate
• Add the pie filling right before serving for the freshest look

Flavor Variations

• Cherry pie filling – classic and always a hit- perfect for the holidays!
• Blueberry or strawberry – fresh and bright-perfect for a July 4th party!
• Peach or apple – perfect for fall gatherings
• Lemon pie filling + extra almond extract = bakery vibes

FAQ’s

Can I use a different pan size?
Yes! A slightly larger pan will make thinner slices, while a smaller pan will give thicker cake—just keep an eye on bake time.

Does this need to be refrigerated?
Yes, since the icing contains cream cheese and Cool Whip, store covered in the fridge.

Can I frost it frozen?
No—make sure the cake is completely cooled before frosting so the icing stays fluffy.

More Sharing Desserts

• Chocolate Lasagna
• Oreo Brownie Trifle
• Apple Cinnamon Dump Cake
• Crock Pot Christmas Candy
• Caramel Apple Poke Cake

Perfect for Any Occasion

This Cake for a Crowd is one of those recipes you’ll come back to again and again. It’s easy, customizable, and always gets rave reviews—especially when guests realize they get to choose their own topping.

If you make this recipe, I’d love to know which pie filling you picked! 🍰💕

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