Description

This delightful dessert combines the tangy zest of lemon with a rich cream cheese layer, all topped with a buttery cake crust. It’s a simple, no-mix, one-pan treat that’s sure to impress..

Ingredients

1 (21 oz) can of lemon pie filling
1 (15.25 oz) box of yellow cake mix
8 oz cream cheese, cubed and at room temperature

½ cup (1 stick) unsalted butter, thinly sliced

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread the lemon pie filling evenly in the bottom of the prepared dish.
Distribute the cream cheese cubes evenly over the lemon filling.
Sprinkle the dry cake mix evenly over the cream cheese layer.
Place the sliced butter evenly over the top of the cake mix.
Bake for 35–40 minutes, or until the top is golden brown and the filling is bubbly.

Allow to cool for 10–15 minutes before serving

Notes

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

For a richer flavor, consider adding a teaspoon of lemon zest to the lemon pie filling.

This dessert can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For a richer flavor, consider adding a teaspoon of lemon zest to the lemon pie filling. This dessert can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving.