Ingredients
Scale
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese (softened)
- 1 box yellow cake mix
- 1/2 cup butter (melted)
Instructions
- Preheat oven to 350°F (177°C).
- Grease a 9×13-inch baking pan with non-stick spray.
- Spread the lemon pie filling evenly in the bottom of the pan.
- Cut the softened cream cheese into small cubes and place them evenly over the lemon filling.
- Sprinkle the dry cake mix evenly over the cream cheese.
- Pour the melted butter over the cake mix, ensuring it’s evenly distributed.
- Bake for 35-50 minutes, until the top is golden brown, and the center is set. Check for doneness by inserting a toothpick into the center (it should come out clean).
- Let cool for 15-20 minutes before serving.
Notes
- The cake can be served warm or at room temperature.
- Serve with whipped cream, vanilla ice cream, or fresh lemon zest for added flavor.
- Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 35-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian