Ingredients
Scale
- 1 (21 oz) can lemon pie filling
- 1 (8 oz) package cream cheese, sliced
- 1 (15.25 oz) box yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- 1 tbsp powdered sugar (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Pour the lemon pie filling into the dish, spreading it evenly with a spatula.
- Arrange the cream cheese slices evenly over the lemon filling.
- Evenly sprinkle the yellow cake mix over the cream cheese layer. Do not stir.
- Pour the melted butter evenly over the cake mix. Bake for 40–45 minutes, or until golden brown.
Notes
- Use room-temperature cream cheese for easier slicing.
- For extra lemon flavor, add 1 tsp of lemon zest to the pie filling.
- Serve warm with a scoop of vanilla ice cream for a decadent twist.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes