Lemon Cream Cheese Delight (Printable Version)
Bright lemon filling, rich cheese, and crumbled cake come together fast for a tangy, golden sweet you’ll crave.
# What You'll Need:
→ Cake Layer
01 -
3/4 cup melted unsalted butter
02 -
One box (about 15.25 oz) yellow cake mix, or swap in lemon if you want
→ Lemon Filling
03 -
1.5 to 2 cans (21 oz each) of lemon pie filling
→ Cheese Layer
04 -
Zest from a whole lemon
05 -
1 big egg
06 -
1 teaspoon vanilla
07 -
3/4 cup regular sugar
08 -
12 oz soft cream cheese
→ Finishing
09 -
Optional: powdered sugar for the top
# Step-by-Step Guide:
01 -
Let it chill in the pan for about 45 minutes so it firms up. Want to fancy it up? Sprinkle on some powdered sugar—or just cut and enjoy. It’s fantastic with a little scoop of vanilla ice cream, too.
02 -
Pop your pan into the oven and bake for 35 to 40 minutes, or until that topping's a nice golden shade and the middle isn't jiggly anymore.
03 -
Scatter what’s left of the cake mix and butter combo over the cheese mix. It’s okay if the filling peeks through here and there. That’s part of the charm.
04 -
Grab another bowl and give the cream cheese, sugar, egg, vanilla, and lemon zest a good mix until it's smooth. Scoop this all over the lemon layer, smoothing it out.
05 -
Next, spread the lemon pie filling right over the pressed cake base, making sure it reaches the corners.
06 -
Toss the cake mix and melted butter together in a big bowl using a fork until you see chunky crumbs. Press half that mix into your greased pan, covering the bottom nicely.
07 -
Set your oven to 350°F (175°C). Give your 9x13 pan a quick grease so nothing sticks later.
# Additional Notes:
01 -
Go with lemon cake mix if you love that zesty punch. Having your cream cheese at room temp makes mixing a breeze. Try different pie fillings or cake mixes to switch things up.
02 -
Want it less tart? Use less lemon filling, or throw a splash of lemon juice into the cheese layer to change up the flavor.