INGREDENT
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling (or lemon curd)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- Spread the lemon pie filling evenly over the bottom of the dish.
- In a mixing bowl, beat together the cream cheese and granulated sugar until smooth and creamy.
- Dollop the cream cheese mixture over the lemon filling. You don’t have to spread it perfectly.
- Sprinkle the dry lemon cake mix evenly over the top.
- Drizzle the melted butter evenly across the surface of the cake mix. Do not stir.
- Bake for 40–45 minutes or until the top is golden and bubbly.
- Cool slightly before serving.
- Optional: Dust with powdered sugar before serving. Enjoy warm or chilled!
Let me know if you want a version with whipped topping or extra lemon zest!