Ingredients
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling (or lemon curd)
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- Optional: zest of 1 lemon, powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly on the bottom of the prepared dish.
- In a mixing bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Spoon dollops of the cream cheese mixture over the lemon filling. Use a spatula or knife to gently swirl it in—don’t mix completely.
- Sprinkle the dry lemon cake mix evenly over the top. Do not stir.
- Drizzle melted butter evenly over the cake mix, covering as much as possible. Try to moisten most of the dry mix.
- Bake for 40–45 minutes or until the top is golden brown and bubbly.
- Cool slightly before serving. Sprinkle with powdered sugar or lemon zest if desired.
Serving Suggestion:
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream!
Would you like a version using lemon pudding instead of pie filling?