Description
A delightful dessert combining zesty lemon and creamy cream cheese, perfect for any occasion.
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 2 cans (21 oz each) lemon pie filling or lemon fruit filling
- 8 oz cream cheese, softened to room temperature
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup granulated sugar
- 1/4 cup powdered sugar (for cream cheese mixture)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon zest (plus extra for garnish, optional)
- 1/4 teaspoon fine sea salt
- Whipped cream, for serving (optional)
- Fresh berries or thin lemon slices, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Open both cans of lemon pie filling and spread the filling evenly over the bottom of the baking dish.
- In a medium mixing bowl, combine cream cheese, granulated sugar, powdered sugar, vanilla extract, lemon juice, lemon zest, and salt. Beat until smooth.
- Drop spoonfuls of the cream cheese mixture over the lemon filling and swirl gently.
- Sprinkle dry yellow cake mix evenly over the surface.
- Drizzle the melted butter evenly over the dry cake mix.
- Optionally, sprinkle 1–2 tablespoons of extra granulated sugar over the top.
- Bake for 35–45 minutes until golden brown and a toothpick comes out mostly dry.
- Let cool on a wire rack for 20–30 minutes before serving.
- Serve warm, at room temperature, or chilled, topped with whipped cream or fresh berries.
Notes
Ensure cream cheese is softened for a smooth mixture. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg