Ingredients
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Optional: whipped cream or powdered sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly in the bottom of the prepared baking dish.
- In a medium bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy. Drop spoonfuls over the lemon filling.
- Sprinkle the dry cake mix evenly over the top (do not mix it in).
- Drizzle melted butter evenly over the cake mix layer, making sure to cover as much of the surface as possible.
- Bake for 35–40 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving. Serve warm or chilled, optionally topped with whipped cream or a dusting of powdered sugar.
Would you like a variation with blueberries, coconut, or white chocolate added?