Description
A delightful and easy-to-make dessert that combines the sweetness of cake with the tangy flavor of lemon and a creamy cream cheese layer.
Ingredients
Scale
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted
- 1 (13.25 to 15.25 ounce) box yellow, butter, or lemon cake mix
- 1 (21 ounce) can lemon pie filling, divided
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Generously grease a 9×13-inch baking dish with butter.
- In a medium bowl, combine softened cream cheese, melted butter, powdered sugar, and kosher salt and beat until smooth.
- Add the egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly into the prepared baking dish.
- Layer the lemon pie filling over the cream cheese layer.
- Evenly scatter the cake mix over the lemon filling, do not stir.
- Drizzle the remaining melted butter over the dry cake mix.
- Bake for 45–50 minutes, until golden brown on top.
- Let it cool slightly before serving, optionally with whipped cream or vanilla ice cream.
Notes
Ensure cream cheese is at room temperature for easy mixing. You can make the cream cheese mixture a day in advance and store it in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 17g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg