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