There’s something about a dessert that takes almost no effort but still tastes incredible.
This one does exactly that.
Soft, buttery layers with pockets of creamy cream cheese and a bright lemon flavor that keeps everything light and balanced. It’s rich, slightly tangy, and comes together with almost no work.
What you’ll need
• 1 box lemon cake mix
• 1 can lemon pie filling (about 21 oz)
• 8 oz cream cheese (softened)
• ½ cup sugar
• ½ cup butter (melted)
How it comes together
Spread the lemon pie filling evenly in a baking dish.
In a bowl, mix the cream cheese with sugar until smooth.
Drop spoonfuls of the cream cheese mixture over the lemon filling.
Sprinkle the dry cake mix evenly on top.
Drizzle melted butter over everything.
Bake at 350°F (175°C) for about 40–45 minutes until golden on top and set.
The best part
Scoop it while it’s still warm.
The lemon stays bright and slightly tangy, while the cream cheese melts into soft, rich pockets inside the cake.
It’s simple, comforting, and incredibly easy to go back for seconds.
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