Preheat & Prep
Preheat oven to 350°F / 175°C
Lightly grease a 9×13 inch (23×33 cm) baking dish
Layer Ingredients
Spread lemon pie filling evenly in the bottom of the dish
In a small bowl, mix cream cheese, sugar, and vanilla until smooth
Drop dollops of the cream cheese mixture over the lemon filling
Sprinkle the dry cake mix evenly over everything — do not mix
Lay butter slices evenly over the top of the dry cake mix
(Optional) Sprinkle fresh lemon zest over the top
Bake
Bake for 45–50 minutes, or until the top is golden and bubbly
Let cool at least 10 minutes before serving
Serve warm, at room temp, or chilled — it’s great either way!
️ Serving Suggestions
Top with whipped cream or a scoop of vanilla ice cream
Dust with powdered sugar for an elegant finish
Delicious with fresh berries on the side
Tips
Want it less sweet? Use unsweetened pie filling if available
Use lemon cake mix for even more intense citrus flavor
Store leftovers in the fridge for up to 3 days — reheat or eat cold!
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