Description
🕒 Time:
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Prep Time: 10 minutes
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Cook Time: 35–40 minutes
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Total Time: 50 minutes
🍽️ Servings:
8–10
Ingredients
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Nonstick cooking spray
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1 (21- to 22-oz.) can lemon pie filling
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1 pkg. white or yellow cake mix (2-layer size)
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4 oz. cream cheese, cut into 18 pieces
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½ tsp. poppy seeds (optional)
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¾ cup butter, thinly sliced
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Sweetened whipped cream or vanilla ice cream (optional, for serving)
Instructions
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Preheat oven to 350°F. Spray a 3-quart rectangular baking dish with nonstick spray.
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Spread lemon pie filling across the bottom.
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Top with cream cheese pieces evenly across the filling.
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Sprinkle dry cake mix on top.
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Add poppy seeds over cake mix (if using).
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Lay butter slices evenly over the surface.
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Bake for 35–40 minutes until golden and bubbling.
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Let cool 15 minutes. Serve warm with whipped cream or ice cream.
💡 Tips:
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Add fresh raspberries or blueberries for a fruity twist.
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Use lemon cake mix for more citrus punch.
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Freeze leftovers for up to 2 months.
Notes
🧁 Calories (Est.):
Approx. 370 per serving