Ingredients:
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup (115 g) butter, melted
- 1 teaspoon vanilla extract (optional)
- Zest of 1 lemon (optional, for extra flavor)
Instructions:
- Preheat your oven to 175°C (350°F). Grease a 9×13-inch (23×33 cm) baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add vanilla extract if using.
- Drop spoonfuls of the cream cheese mixture over the lemon filling (do not fully spread; a marbled effect is perfect).
- Evenly sprinkle the dry lemon cake mix over the top—do not mix.
- Slowly drizzle the melted butter over the cake mix, trying to cover most of the surface.
- Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling.
- Allow the cake to cool for at least 15–20 minutes before serving so it can set properly.
Tips:
- For a richer texture, you can add small cubes of cream cheese instead of mixing it.
- If some dry spots remain after baking, lightly brush with a little extra melted butter.
- Store leftovers in the refrigerator for up to 3 days.
Serving Suggestions:
- Serve warm for a soft, gooey texture or chilled for a firmer cheesecake-like consistency.
- Top with whipped cream, powdered sugar, or fresh berries for a beautiful presentation.
Enjoy your refreshing and creamy lemon dessert! 🍋💛