Description
This delicious lemon cream cheese cake is a delightful dessert with a creamy texture and tangy flavor.
Ingredients
Scale
- 1 box (15 oz) lemon cake mix
- 1 can (21 oz) lemon pie filling
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted (plus more for greasing)
- 1/2 cup powdered sugar
- 1/4 teaspoon kosher salt
Instructions
- Preheat and prep: Set your oven to 350°F (175°C) and lightly butter a 9×13-inch baking dish. This helps keep everything from sticking and gives the edges a golden crisp.
- Spread the lemon base: Spoon the lemon pie filling evenly into the bottom of the greased baking dish. It may not look like much now, but this base will bubble up into a luscious, tangy layer as it bakes.
- Make the cream cheese layer: In a medium bowl, beat the softened cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy. This layer brings a rich, velvety texture that pairs beautifully with the citrusy lemon.
- Layer the cake mix: Sprinkle the dry lemon cake mix evenly over the lemon pie filling. Don’t stir — just let it sit on top like a soft blanket.
- Add the cream cheese mixture: Dollop the cream cheese mixture on top of the cake mix. It doesn’t have to be perfect — the magic happens as it bakes.
- Drizzle with melted butter: Pour the remaining melted butter evenly across the top. This helps the cake mix bake into a golden, slightly crisp topping.
- Bake to perfection: Bake for 45–50 minutes, or until the top is lightly golden and the edges are bubbling. Let it cool slightly before serving.
Notes
- Let the cake cool before cutting for cleaner slices.
- This cake can be served warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg