Description
This Lemon Cream Cheese Cake is a delightful dessert that combines the tangy flavor of lemon pie filling with a creamy layer of whipped cream cheese, all topped with a buttery yellow cake mix.
Ingredients
Scale
- 2 (21-ounce) cans of lemon pie filling
- 15 ounces yellow cake mix (divided)
- 12 ounces whipped cream cheese spread
- 1/2 cup salted butter (sliced into 40 pieces)
- whipped topping or ice cream (optional)
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9×13-inch baking pan with nonstick cooking spray.
- Pour the 2 (21-ounce) cans of lemon pie filling into the prepared pan and spread it evenly to the edges of the pan.
- Evenly sprinkle ½ cup of the cake mix over the lemon filling.
- Pipe or dollop the 12 ounces whipped cream cheese spread all over the cake mix layer, spreading it out as much as possible. Even out the top of the cream cheese layer by pressing it down slightly while spreading it with an angled spatula.
- Sprinkle the remaining cake mix on top making sure to cover the cream cheese completely and as evenly as possible.
- Place the 1/2 cup salted butter in thin pats all over the top of the cake mix. I did 8 rows of 5 pats of butter.
- Place in the preheated oven and bake for 35-45 minutes until golden brown on top and the filling is bubbling on the sides. I recommend checking the cake part way through baking and spreading the melted butter slightly to avoid dry patches.
- Remove from the oven and cool for 15-20 minutes before serving warm. It’s delicious served cold as well. Top with whipped topping or ice cream.
Notes
- This cake can be served warm or cold, and goes great with a scoop of ice cream or a dollop of whipped topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg