Servings: 12 people
Calories: 203kcal
Cost: $10
Equipment
- Medium bowl
- Hand mixer or wooden spoon
- Spatula
- 9x13 inch baking dish
- Cooking spray or butter
Ingredients
- 1 can lemon pie filling 21 ounces
- 8 ounces cream cheese softened
- 1 box yellow cake mix 15.25 ounces
- 1/2 cup butter melted
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 lemon zest optional but recommended
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with cooking spray or butter.
- In a medium bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spread the lemon pie filling evenly across the bottom of the greased baking dish.
- Dollop spoonfuls of the cream cheese mixture over the lemon filling and spread gently.
- Pour the yellow cake mix evenly over the cream cheese layer without pressing it down.
- Drizzle the melted butter evenly over the dry cake mix.
- Bake for 45 to 50 minutes until the top is golden brown with some darker patches.
- Let cool for at least 15 minutes before serving.
Notes
For best results, always use room temperature cream cheese to ensure a smooth mixture. Adjust baking time to avoid overbaking and drying the top out. This dessert can be stored in the refrigerator for 4-5 days and can also be frozen for up to three months. Serve warm with a dollop of whipped cream or vanilla ice cream for a delightful addition. Fresh berries or lemon curd can elevate the dessert further.
Nutrition
Calories: 203kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 270mg | Potassium: 59mg | Sugar: 11g | Vitamin A: 4IU | Calcium: 3mg | Iron: 4mg
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