Ingredients:
1 can (21 oz / 595 g) lemon pie filling
1 package (8 oz / 225 g) cream cheese, softened and cubed
1 box (15.25 oz / 432 g) yellow cake mix
½ cup (1 stick / 113 g) unsalted butter, melted
Zest of 1 lemon (optional, for extra brightness)
Directions:
Preheat oven to 175 °C (350 °F). Lightly grease a 9×13 inch (23×33 cm) baking dish.
Spread the lemon pie filling evenly across the bottom of the dish.
Scatter the cream cheese cubes evenly over the lemon filling.
Sprinkle the dry cake mix evenly over the top — do not mix.
Pour the melted butter evenly over the cake mix, covering as much of the surface as possible.
If using, sprinkle lemon zest over the top.
Bake for 40–45 minutes, or until the top is golden and bubbly.
Let cool slightly before serving. Enjoy warm or chilled, optionally topped with whipped cream.
| Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes | Kcal: approx. 380 per serving | Servings: 12
