Ingredients
- Lemon pie filling: 1 can (21 oz)
- Cream cheese: 8 oz, cubed
- Yellow cake mix: 1 box (15.25 oz)
- Butter: ½ cup (1 stick), melted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- Scatter cubes of cream cheese evenly on top of the lemon filling.
- Sprinkle the dry cake mix evenly over everything — do not stir.
- Pour melted butter evenly over the surface.
- Bake for 40–45 minutes, or until golden brown and bubbly. Serve warm or chilled.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Don’t stir the layers — the ‘dump’ method creates the perfect texture.
- Top with whipped cream or ice cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 325
- Sugar: 22 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 45 mg