Ingredients:

  • 21 oz lemon pie filling
  • 1 tbsp lemon zest
  • 8 oz cream cheese, softened
  • 15.25 oz yellow or white cake mix
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Spread the lemon pie filling evenly across the bottom of a 9x13 inch baking dish using a spatula. Fold in the lemon zest if using.
  2. Using a spoon, drop small dollops of softened cream cheese evenly across the lemon layer, leaving them as distinct islands.
  3. Sprinkle the dry cake mix evenly over the surface, covering both the filling and the cream cheese.
  4. Pour the melted butter slowly over the top in a zig-zag motion, using a fork to gently poke the butter into any dry flour patches.
  5. Bake at 350°F (175°C) for 50–55 minutes until the edges are bubbling and the top is mahogany-colored and crisp.
  6. Remove from oven and let the cake cool for 15 minutes to allow the filling to set before serving.