Ingredients
- 1 box (about 15.25 oz) lemon cake mix
- 1 can (21 oz) lemon pie filling (or lemon curd)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the prepared baking dish.
- In a small bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth. Drop spoonfuls of the cream cheese mixture over the lemon filling.
- Sprinkle the dry lemon cake mix evenly over the filling and cream cheese layer.
- Drizzle the melted butter evenly over the dry cake mix, covering as much of the surface as possible.
- Bake for 35–40 minutes, or until the top is lightly golden and the edges are bubbly.
- Let it cool slightly. Dust with powdered sugar if desired.
- Serve warm or at room temperature — delicious on its own or with a scoop of vanilla ice cream!
Would you like a variation, like adding berries or a crunchy topping?