Instructions
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Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
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First Layer – Pie Filling: Spread the entire can of lemon pie filling evenly across the bottom of the prepared baking dish.
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Second Layer – Cream Cheese: Dot the softened cream cheese over the lemon layer. Use a teaspoon to place small dollops all over the surface. It doesn’t need to be perfect, as it will soften and spread while baking.
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Third Layer – Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese and pie filling layers. Do not stir. Use your fingers to break up any large clumps. Press down gently.
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Add the Butter: Slowly and evenly drizzle the melted butter over the entire surface of the cake mix. Try to cover as much of the dry mix as possible. This is what creates the delicious, crispy, golden-brown topping.
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Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is deep golden brown and the edges are bubbly.
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Cool and Serve: Remove the cake from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This allows the layers to set slightly. It’s wonderful served warm, at room temperature, or even cold!
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Garnish (Optional): For an extra burst of lemon flavor and a beautiful presentation, sprinkle fresh lemon zest over the top just before serving.
