Daily Recipes

Ingredients:

• 1 box lemon cake mix

• 1 (21 oz) can lemon pie filling (or lemon curd for extra tangy flavor)

• 1 (8 oz) package cream cheese, cubed and softened

• 1/2 cup (1 stick) unsalted butter, melted

• Optional: 1 tsp vanilla extract or zest of 1 lemon for extra zing

• Optional: Powdered sugar for dusting

Instructions:

1. Preheat oven to 350°F (175°C).

2. Grease a 9×13-inch baking dish with butter or nonstick spray.

3. Spread the lemon pie filling evenly over the bottom of the dish.

4. Dot the cubed cream cheese evenly over the lemon filling.

   • You can slightly press them in or swirl gently for more marbled bites.

5. Sprinkle the dry cake mix evenly over the top—don’t mix it in.

6. Pour the melted butter over the entire surface, trying to cover as much of the dry cake mix as possible.

7. Bake for 40–45 minutes or until the top is golden and the edges are bubbly.

8. Cool slightly before serving. Dust with powdered sugar if desired.

📝 Tips:

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

• If you like it extra lemony, drizzle with a little lemon glaze (powdered sugar + lemon juice).

Want to make a mini version or tweak the flavors? I can help with that too!