Ingredients:

  • 1 (21 oz / 595 g) can lemon pie filling
  • 1 (15.25 oz / 432 g) box yellow cake mix
  • ¾ cup (170 g) unsalted butter, melted
  • 8 oz (227 g) cream cheese, softened
  • ⅓ cup (67 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Fresh berries (raspberries or blueberries), for garnish (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. Pour the lemon pie filling evenly into the prepared pan.
  3. Sprinkle the dry cake mix evenly over the lemon filling. Don’t stir!
  4. Pour the melted butter evenly over the cake mix. Try to cover as much of the dry mix as possible.
  5. In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  6. Beat in the egg and vanilla extract until well combined.
  7. Dollop spoonfuls of the cream cheese mixture randomly over the cake mix. Use a knife or skewer to create a swirl pattern.
  8. Bake for 35-40 minutes, or until the top is golden brown and the cake is set. A toothpick inserted into the center (avoiding the lemon filling) should come out clean.
  9. Let the cake cool completely before cutting and serving. Dust with powdered sugar and top with fresh berries, if desired.