Ingredients:

  • 1 (20 oz / 567g) can lemon pie filling
  • 8 oz (227g) cream cheese, softened
  • 3 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 box (15.25 oz / 432g) lemon cake mix
  • 1/2 cup (1 stick / 113g) unsalted butter, melted
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease or spray a 9x13-inch baking dish to prevent sticking.
  2. In a medium bowl, beat the softened cream cheese until smooth. Add the eggs and vanilla extract, mixing until just combined. Avoid overmixing.
  3. Spread the lemon pie filling evenly on the bottom of the prepared baking dish.
  4. Carefully spoon the cream cheese mixture over the lemon pie filling, spreading it gently and evenly.
  5. Evenly sprinkle the dry lemon cake mix over the cream cheese layer, making sure to cover the entire surface.
  6. Pour the melted butter evenly over the top of the cake mix. Make sure as much cake mix as possible is dampened with the butter.
  7. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the cream cheese layer is set. A toothpick inserted into the center should come out clean (or with a few moist crumbs).
  8. Let the cake cool for at least 15 minutes before serving. Dust with powdered sugar, if desired. Serve warm or at room temperature.