Ingredients:

1 box lemon cake mix

1 can (21 oz) lemon pie filling

8 oz cream cheese, softened

½ cup unsalted butter, melted

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Spread the lemon pie filling evenly in the bottom of the prepared baking dish.

In a small bowl, beat the cream cheese until smooth. Drop spoonfuls of the cream cheese over the pie filling.

Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix, just spread it out.

Pour the melted butter evenly over the top of the cake mix.

Bake for 35-40 minutes, or until the top is golden brown and the cake is bubbling around the edges.

Allow to cool slightly before serving. Top with whipped cream or a dusting of powdered sugar if desired.

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