Ingredients
• 1 can (21 oz) lemon pie filling (or homemade: 2 cups sliced lemons + ½ cup sugar + 2 tbsp cornstarch, cooked & cooled)
• 8 oz cream cheese, softened (or dairy-free alternative)
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 1 box (15.25 oz) yellow or white cake mix (do not prepare)
• ½ cup (1 stick) unsalted butter, melted
• Zest of 1 lemon (optional, for brightness)
• Powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly in the dish.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth. Drop by spoonfuls over the pie filling.
- Sprinkle dry cake mix evenly over the top (don’t stir!).
- Drizzle melted butter evenly over the cake mix. Sprinkle with lemon zest if using.
- Bake 45–50 minutes, until golden and bubbly.
- Let cool slightly before serving. Dust with powdered sugar if desired.
✨ Serve warm with a scoop of vanilla ice cream or whipped cream!
💡 Make ahead: Assemble unbaked and refrigerate overnight. Bake when ready (+5 mins).
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 48 mins , Total Time : 58 mins , Servings : 12 slices , Calories : 300 per slice , Net Carbs: 38g , Fats: 14g , Protein: 3g