Description
A comforting dessert blending tangy lemon, tangy cream cheese, and a golden buttery crust. No baking skills needed—just layer pantry staples and bake for a warm, gooey treat. Perfect for busy weeknights or family gatherings.
Ingredients
16 ounces cream cheese, room temperature
10 tablespoons unsalted butter, melted
13.25–15.25 ounces yellow/butter cake mix (store-bought or homemade)
15.25 ounces lemon pie filling (solid or no-sugar-added)
1–2 tablespoons additional melted butter (for crust if using dark/battered dish)
Instructions
Preheat oven to 350°F (175°C). Mix cake mix with 10 tablespoons melted butter until crumbly (use hands for a denser texture). Press mixture evenly into a 9-inch square or round baking dish. Spread cream cheese layer over crust. Pour lemon pie filling on top. Drizzle with 1–2 tablespoons additional melted butter. Bake 30–35 minutes until golden and bubbly. Let cool slightly before serving.
Notes
Customizable: Use gluten-free cake mix if needed. For a richer crust, chill butter slightly before mixing to create a cookie-like base. Frozen lemon pie filling works well in place of canned.
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/9 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg