Ingredients
Units
Scale
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer the Ingredients:
- Spread the lemon pie filling evenly in the bottom of the prepared baking dish.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Drop spoonfuls of the cream cheese mixture over the lemon pie filling.
- Add the Cake Mix and Butter:
- Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
- Drizzle the melted butter evenly over the cake mix, covering as much of the surface as possible for even baking.
- Bake the Cake:
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.
- Cool and Serve:
- Allow the cake to cool for 10-15 minutes before serving.
- Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Notes
- For an extra citrusy twist, sprinkle a bit of lemon zest on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: ~320
- Sugar: 27g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg