Description
A delightful dessert offering soft, tangy cream cheese and bright lemon filling, topped with a golden crumb crust.
Ingredients
Scale
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted, plus more for greasing the baking dish
- 1 box yellow, butter, or lemon cake mix (13.25 to 15.25 ounces)
- 1 can lemon pie filling (21 ounces), 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) and grease a 9×13-inch baking dish with butter.
- In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
- Add the egg and mix until fully incorporated, being careful not to overmix.
- Spread the cream cheese mixture evenly in the prepared baking dish.
- Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
- Sprinkle the cake mix evenly over the lemon pie filling, ensuring not to stir.
- Pour the remaining 1 tablespoon of melted butter over the cake mix.
- Bake for 45–50 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving. Enjoy warm with whipped cream or vanilla ice cream, if desired.
Notes
For best results, use room-temperature ingredients. This cake can be assembled ahead of time and refrigerated until baking. Suitable for storing in an airtight container in the fridge for up to 4–5 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 445
- Sugar: 36g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 0.6g
- Protein: 4.9g
- Cholesterol: 0mg