Description
A warm and gooey dessert combining cream cheese and lemon, effortlessly baked into a delicious cake.
Ingredients
Scale
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted (plus more for greasing)
- 1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
- 1 (21-ounce) can lemon pie filling, divided
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter to prevent sticking.
- Beat the cream cheese, melted butter, powdered sugar, and kosher salt in a medium bowl until smooth and creamy.
- Add the egg to the cream cheese mixture and mix until fully incorporated.
- Spread the creamy mixture evenly in the prepared baking dish.
- Spoon the lemon pie filling over the cream cheese layer, spreading it out evenly without mixing.
- Sprinkle the cake mix evenly over the lemon filling, but don’t stir.
- Drizzle the remaining 1 tablespoon of melted butter over the cake mix.
- Bake for 45–50 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving.
- Enjoy it warm, paired with whipped cream or vanilla ice cream if desired!
Notes
Consider adding lemon zest for extra flavor. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg