Ingredients
- Lemon Pie Filling – 15-16 ounce can (store-bought or homemade lemon curd)
- Cake Mix – 15.25 ounce package (yellow, lemon, white, or vanilla cake mix)
- Cream Cheese – 4 ounces, cut into small cubes (optional but recommended)
- Butter – ½ to 1 cup (unsalted or salted, cut into thin slices)
Instructions
- Preheat your oven to 350°F (175°C). Prepare your 9×13-inch or 9×9-inch baking pan by greasing it with non-stick cooking spray.
- Spread the lemon pie filling evenly across the bottom of the prepared pan.
- If using the traditional method for the cream cheese layer: Sprinkle half of the cake mix over the lemon filling. Evenly distribute the cubes of cream cheese over the top, then add the remaining cake mix.
- Alternative Method: Beat the cream cheese with powdered sugar until smooth, spread it directly over the lemon filling, and top with the remaining cake mix.
- Arrange the butter slices evenly over the top layer of cake mix.
- Bake for 35-50 minutes depending on pan size. Bake in a 9×13-inch pan for 45-50 minutes, or in a 9×9-inch pan for 35-40 minutes. Look for a golden-brown top and bubbling filling.
- Let the cake cool on a wire rack for 10-15 minutes before serving. Rest it for 30 minutes for best texture.
Notes
- Pan Size Adjustments: Use a larger pan (9×13-inch) for a thinner cake or a smaller pan (9×9-inch) for a thicker cake.
- Butter Tips: Cold butter works best for easy distribution. Avoid mixing the layers; let them bake separately.
- Serving Suggestions: Serve the cake warm, at room temperature, or chilled. Top with whipped cream, vanilla ice cream, or fresh berries for added flavor and presentation.
- Storage: Store with cream cheese in an airtight container in the refrigerator for up to 3 days. Without cream cheese, store at room temperature or in the fridge. The cake also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35-50 minutes (depending on pan size)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian