Ingredients
Scale
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted, plus more for greasing
- 1 (13.25–15.25 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 oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Beat cream cheese, melted butter, powdered sugar, and salt until smooth.
- Add egg and mix until fully incorporated.
- Spread cream cheese mixture evenly in prepared dish.
- Spoon lemon pie filling evenly over the cream cheese layer.
- Sprinkle cake mix evenly over the top. Do not stir.
- Pour remaining tablespoon of melted butter over cake mix.
- Bake 45–50 minutes until golden and bubbly.
- Let cool slightly before serving. Serve warm with whipped cream or ice cream if desired.
Notes
- Add 1 tablespoon fresh lemon zest for extra citrus flavor.
- Use lemon cake mix instead of yellow for a richer lemon topping.
- For a lighter version, use reduced-fat cream cheese and sugar-free cake mix.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian