Ingredients
- Lemon pie filling or lemon curd (1 can, 21 oz)
- Cake mix (1 box, lemon, yellow, white, or French vanilla)
- Cream cheese (8 oz block, cut into thin slices)
- Butter (1½ to 2 sticks, cold or melted)
- Optional: Vanilla ice cream or heavy cream for serving
Instructions
- Preheat oven to 350°F (177°C).
- Prepare the baking dish: Spray a 9×13-inch baking dish with non-stick cooking spray.
- Layer ingredients:
- Spread the lemon pie filling (or curd) evenly on the bottom of the baking dish.
- Sprinkle half of the dry cake mix over the lemon filling.
- Evenly distribute the sliced cream cheese on top of the cake mix layer.
- Top with the remaining cake mix, ensuring even coverage.
- Add butter: Thinly slice the cold butter and arrange the pieces evenly across the top layer of cake mix.
- Bake for 35-60 minutes, or until the top is golden brown, the filling is bubbly, and a toothpick inserted into the center comes out clean.
- Cool for 15-20 minutes before serving to allow flavors to set.
- Serve warm, at room temperature, or chilled with optional vanilla ice cream or a drizzle of heavy cream.
Notes
- Lemon filling options: Lemon curd offers a more intense citrus flavor, while lemon pie filling gives a firmer, more stable structure.
- Butter method: Cold butter slices ensure the best distribution and prevent dry spots.
- Make-ahead: You can assemble the cake ahead of time and refrigerate it until ready to bake.
- Prep Time: 10 minutes
- Cook Time: 35-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian