Ingredients
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling (or lemon curd)
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 stick (½ cup) unsalted butter, melted
- Optional: whipped cream or fresh lemon zest for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly in the bottom of the dish.
- In a bowl, beat cream cheese and powdered sugar until smooth and creamy. Drop spoonfuls of this mixture over the lemon filling.
- Sprinkle dry cake mix evenly over the top. Do not mix.
- Drizzle melted butter evenly across the cake mix, covering as much as possible.
- Bake for 35–40 minutes, or until the top is golden brown and bubbly.
- Let it cool slightly before serving. Top with whipped cream or lemon zest for extra freshness.
👉 This cake is rich, creamy, tangy, and so simple—you just “dump” everything in and bake!
Would you like me to also write a short serving/storage note for this recipe so it feels complete for a recipe card?