- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly across the bottom of the dish.
- Scatter cream cheese cubes evenly over the lemon filling.
2. Add Cake Mix & Butter
- Sprinkle the dry cake mix evenly over the cream cheese and filling—do not mix!
- Drizzle melted butter evenly over the top to cover as much of the cake mix as possible.
3. Bake & Serve
- Bake for 35-40 minutes, or until the top is golden brown and bubbly.
- Let cool for 10 minutes before serving.
- Serve warm with whipped cream or vanilla ice cream for extra indulgence!
Tips & Variations
🍋 Extra Lemon Flavor – Add zest of 1 lemon for a citrusy boost.
🫐 Berry Twist – Add fresh blueberries on top of the pie filling for a fruity surprise.
🍯 Sweeter Version – Drizzle with honey or powdered sugar glaze after baking.
🥥 Coconut Lemon Cake – Sprinkle shredded coconut before baking for tropical vibes.
Storage & Reheating
- Store leftovers in the fridge for up to 3 days.
- Reheat in the microwave for 20-30 seconds before serving.
FAQ
Q: Can I use homemade lemon curd instead of pie filling?
A: Yes! Just ensure you have about 2 cups of lemon curd for the same consistency.
Q: Can I use a different cake mix?
A: Absolutely! White, vanilla, or butter cake mix work great too.
Q: Do I need to mix the ingredients?
A: Nope! Just « dump » everything in layers, and let the oven do the magic.
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