Ingredients
16 ounces cream cheese, room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, melted (plus more for greasing)
1 box (13.25–15.25 oz) yellow, butter, or lemon cake mix
1 can (21 oz) lemon pie filling, divided
1 large egg
1/2 cup powdered sugar
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract (optional)
Instructions
Grease a 9×13-inch baking dish with melted butter.
Pour 1/2 of the lemon pie filling evenly into the bottom of the dish.
Sprinkle half the cake mix over the filling.
In a bowl, whisk melted butter, cream cheese, egg, powdered sugar, salt, and vanilla extract. Spread this cream cheese mixture over the cake mix layer.
Pour the remaining lemon pie filling over the cream cheese layer.
Sprinkle the remaining cake mix on top in clumps for a crumble texture.
Bake at 350°F (175°C) for 40–45 minutes, or until the top is golden and bubbly.
Notes
Use a parchment-lined pan for easier cleanup.
Store leftovers in an airtight container at room temperature for up to 2 days.
Can substitute lemon curd for pie filling if desired, though texture will vary slightly.
- Prep Time: 20
- Cook Time: 40
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (about 1/12 of recipe)
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg