Ingredients
2 cans (approximately 21 ounces each) of lemon pie filling
1 package (8 ounces) of cream cheese, softened
1 box (approximately 15.25 ounces) of dry yellow or lemon cake mix
1 cup (2 sticks) of unsalted butter
Optional: 1 tablespoon of lemon zest
Step by Step Instructions
Preheat the oven. Set the oven to 350°F (175°C).
Prepare the first layer. Spread the lemon pie filling evenly into the bottom of a 9×13-inch baking dish.
Add the cream cheese. In a separate bowl, beat the softened cream cheese until smooth. Dot the cream cheese over the layer of lemon pie filling in small spoonfuls.
Add the cake mix. Sprinkle the entire box of dry cake mix evenly over the lemon and cream cheese layers.
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