👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Dump the lemon pie filling evenly into the baking dish. Spread it out with a spatula.
- Mix cream cheese & sugar: In a small bowl, beat the softened cream cheese with powdered sugar until smooth. Drop spoonfuls of the mixture over the lemon filling.
- Sprinkle the cake mix evenly over the top — do not stir!
- Drizzle melted butter over the cake mix as evenly as possible. Try to cover most of the dry mix.
- Bake uncovered for 40–45 minutes, or until the top is golden and bubbly. The cream cheese will be soft and swirly.
- Cool slightly before serving. It’s delicious warm, room temp, or cold from the fridge the next day.
💡 Tips:
- Add crushed graham crackers or white chocolate chips on top before baking for extra texture.
- Want it more tart? Stir some fresh lemon juice into the pie filling before layering.
- Can’t find lemon pie filling? Use a combo of lemon curd + canned peaches or pineapple.
Would you like a blueberry-lemon or raspberry-cream cheese version next?