Ingredients
Scale
- 2 (8-ounce) packages of softened cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 (15-ounce) can of lemon pie filling
- 1 (15.25-ounce) box of yellow cake mix
- 1 cup melted unsalted butter
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- In a mixing bowl, combine the softened cream cheese, sugar, and vanilla extract, beating until smooth.
- Spread the cream cheese mixture evenly across the bottom of the greased baking dish.
- Layer the lemon pie filling over the cream cheese, ensuring even distribution.
- In another bowl, mix the yellow cake mix with the melted butter until crumbly.
- Evenly scatter the crumb mixture over the lemon layer.
- Bake the cake for 35-40 minutes, or until the top is golden brown and the edges start to bubble.
- While the cake bakes, whisk together the powdered sugar, lemon juice, lemon zest, and salt in a small bowl until smooth.
- After removing the cake from the oven, allow it to cool for about 10 minutes before drizzling the lemon glaze over the warm surface.
Notes
- For a lighter option, consider using reduced-fat cream cheese and a sugar alternative.
- Fresh berries like blueberries or raspberries can be added on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg