Description
A bright and creamy lemon dessert with layers of tangy pie filling, rich cream cheese, buttery cake topping, and golden crisp edges.
Ingredients
Scale
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1 box yellow cake mix
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1 can (21 oz) lemon pie filling
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1 (8 oz) cream cheese, softened
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1/2 cup (1 stick) melted butter
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- Cut softened cream cheese into small cubes and scatter over the lemon filling.
- Sprinkle the dry cake mix evenly over the top, covering the filling completely.
- Pour the melted butter evenly over the cake mix.
- Bake for 40–45 minutes, until golden brown and bubbling at the edges. Let cool slightly before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 4 days. Can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American