Ingredients:
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1 (21 oz) can lemon pie filling
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1 (8 oz) package cream cheese, softened
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1/3 cup powdered sugar
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1 box yellow cake mix (or lemon for extra zing)
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1/2 cup (1 stick) unsalted butter, melted
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Optional: 1 tsp lemon zest, whipped cream or powdered sugar for serving
👩🍳 Instructions:
1. Preheat oven:
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Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Spread the filling:
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Spoon lemon pie filling evenly into the bottom of the dish.
3. Make the cream cheese layer:
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In a bowl, mix softened cream cheese and powdered sugar until smooth.
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Drop spoonfuls of the mixture evenly over the lemon pie filling (don’t worry about spreading — it will melt into the cake beautifully).
4. Add the cake mix:
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Sprinkle the dry cake mix evenly over the entire dish. Don’t stir.
5. Add butter:
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Drizzle melted butter evenly over the top of the cake mix, covering as much as possible.
6. Bake:
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Bake for 40–45 minutes, or until the top is golden and bubbly around the edges.
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Let cool slightly before serving — it will firm up a bit as it sits.
🍽️ Serving Ideas:
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Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
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Dust with powdered sugar and lemon zest for a pretty finish.
📝 Tips:
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You can use 2 cans of lemon pie filling for an extra tart base.
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Want extra texture? Sprinkle chopped nuts or coconut on top before baking.
Would you like a blueberry-lemon version, or a from-scratch cake mix alternative next?