Lemon Cream Cheese Cake (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 can (21 oz) lemon pie filling

02 - 1 package (8 oz) cream cheese, softened

03 - 1/2 cup powdered sugar

04 - 1 box (15.25 oz) yellow or lemon cake mix

05 - 1/2 cup (1 stick) unsalted butter, melted

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.

02 - Spread the lemon pie filling evenly across the bottom of the prepared baking dish.

03 - In a bowl, beat softened cream cheese and powdered sugar until smooth. Drop spoonfuls of the cream cheese mixture over the lemon pie filling.

04 - Sprinkle the dry cake mix evenly over the top of the fillings.

05 - Drizzle melted butter over the cake mix, covering as much of the surface as possible.

06 - Bake for 40–45 minutes, until the top is golden and bubbly. Let cool slightly before serving.

# Notes:

01 - Serve with a dollop of whipped cream or vanilla ice cream for extra richness.

02 - Store leftovers in the refrigerator for up to 3 days.

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