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Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Layer the Ingredients: Spread the lemon pie filling evenly in the bottom of the prepared baking dish.
Prepare the Cream Cheese Mixture: In a small bowl, beat the cream cheese until smooth. Drop spoonfuls of the cream cheese over the lemon pie filling.
Add the Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix, just spread it out evenly.
Top with Butter: Pour the melted butter evenly over the top of the cake mix.
Bake: Bake for 35-40 minutes, or until the top is golden brown and the cake is bubbling around the edges.
Serve: Allow the cake to cool slightly before serving. For extra indulgence, top with whipped cream or a dusting of powdered sugar.
Optional Tips:
For a tangier flavor, add a bit of lemon zest to the cream cheese mixture.
Serve with a scoop of vanilla ice cream or fresh berries for added freshness.
Store leftovers in the fridge for up to 3 days.
