Description
A delightful dessert featuring a creamy cream cheese layer and a tangy lemon filling, topped with a crunchy cake mix crumble.
Ingredients
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted, plus more for greasing the baking dish
- 1 box yellow, butter, or lemon cake mix (13.25 to 15.25 ounces)
- 1 can lemon pie filling (21 ounces)
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy. Add the egg and mix until fully incorporated. Spread the cream cheese mixture evenly in the prepared baking dish.
- Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
- Sprinkle the cake mix evenly over the lemon pie filling. Do not stir.
- Pour the remaining melted butter over the cake mix.
- Bake for 45–50 minutes, or until the top is golden and bubbly. Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
Ensure the cream cheese is at room temperature for easier mixing. Adjust sweetness to taste by reducing powdered sugar if needed.