Ingredients
- 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 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- Optional: powdered sugar or whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly over the bottom of the dish.
- In a mixing bowl, beat together cream cheese, sugar, and vanilla until smooth and creamy. Drop spoonfuls of this mixture over the lemon filling.
- Sprinkle the dry lemon cake mix evenly over the top.
- Drizzle the melted butter evenly across the cake mix, covering as much as possible.
- Bake for 35–40 minutes, or until the top is golden and bubbly.
- Allow to cool slightly before serving. Top with whipped cream or a dusting of powdered sugar if desired.
Would you like me to also give you a shortcut version with only 3 ingredients (super quick dump-and-bake style)?