Ingredients
Scale
- 1 (15.25 ounce) package lemon cake mix
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (21 ounce) can lemon pie filling
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, beat together the softened cream cheese, sweetened condensed milk, and vanilla extract until smooth and creamy. This is your cream cheese layer.
- Spread the cream cheese mixture evenly over the bottom of the prepared baking dish.
- Evenly spoon the lemon pie filling over the cream cheese layer.
- Sprinkle the dry lemon cake mix evenly over the lemon pie filling. Do not stir.
- Drizzle the melted butter evenly over the dry cake mix. Try to cover as much of the cake mix as possible.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
- Let cool slightly before serving. Dust with powdered sugar, if desired.
Notes
For a richer flavor, use salted butter. Store leftovers covered in the refrigerator for up to 3 days. You can also add a streusel topping made with flour, butter, and sugar for extra crunch. Serve warm or cold. If you don’t have lemon pie filling, you can use another flavor like apple or cherry.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 40g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg