Description
Delicious lemon cream cake made with a layer of lemon pie filling, cream cheese, and cake mix, baked to perfection.
Ingredients
Scale
- 21 oz lemon pie filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 15 oz lemon cake mix
- 3/4 cup unsalted butter, thinly sliced
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the prepared dish.
- In a small bowl, beat the cream cheese and sugar until smooth, then dollop small spoonfuls over the lemon filling.
- Sprinkle the dry lemon cake mix evenly over the top of the filling and cream cheese layers.
- Place the thin slices of butter across the entire surface of the cake mix, ensuring as much coverage as possible.
- Bake for 40 to 45 minutes or until the top is golden brown and the edges are bubbly.
- Allow to cool for at least 15 minutes before serving to let the layers set.
Notes
- This cake can be served warm or chilled.
- For extra flavor, consider adding more lemon zest to the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg