Ingredients
1 box lemon cake mix
1 can (21 oz) lemon pie filling
1 block (8 oz) cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
1/3 cup granulated sugar (optional, for extra sweetness)
Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray. - Layer the lemon pie filling on the bottom of the dish and spread it evenly.
- Mix the cream cheese and sugar (if using) in a bowl until smooth.
Drop spoonfuls of this mixture over the lemon pie filling. - Sprinkle the cake mix evenly over the top (do not mix).
- Drizzle the melted butter evenly over the cake mix — try to cover as much of the surface as possible.
- Bake for about 35–40 minutes, or until the top is golden brown and bubbly.
- Cool slightly before serving. Dust with powdered sugar if desired.
Serving Tips
Serve warm with vanilla ice cream or whipped cream.
Store leftovers in the refrigerator for up to 3 days.
Would you like me to give you a from-scratch version (without cake mix) too?