Description
A delicious and easy lemon layer cake made with yellow cake mix, topped with lemon pie filling and cream cheese.
Ingredients
Scale
- 2 boxes yellow cake mix
- 1 ½ cups + 2 Tbsp unsalted butter (26 Tbsp total)
- 21 or 22 oz lemon pie filling
- 8 oz cream cheese
Instructions
- Preheat the oven to 350°F. Before starting, check the size of your cake mixes—each box must be 15 oz. If they are not, do not proceed.
- In a mixing bowl, combine 1 box of dry cake mix with 11 tablespoons melted butter until the mixture is thick and resembles cookie dough. Press this mixture evenly into the bottom of a 9×13-inch pan to form the crust.
- Spread the lemon pie filling evenly over the crust.
- Cut the cream cheese into small pieces and distribute them evenly over the filling.
- Sprinkle the second box of dry cake mix evenly over the top. Melt the remaining 15 tablespoons of butter and drizzle it evenly over the cake mix. Use a fork to gently distribute the butter so most of the dry mix is moistened.
- Bake for 50–60 minutes, or until the top is golden brown.
Notes
- Check the size of your cake mixes before starting.
- Pinch off small pieces of cream cheese for even distribution.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg