The Scoop
This recipe has exactly three goals: Be ridiculously easy, unapologetically lemony, and disappear before it has a chance to cool.
You literally dump everything into a pan and somehow end up with buttery cake, pockets of creamy cheesecake, and bright lemon filling that tastes way fancier than the effort involved.
It's the kind of dessert that makes people ask for the recipe... then refuse to believe it's only a handful of ingredients.
Ingredients
- 1 (22-ounce) can lemon pie filling
- 1 (15.25-ounce) package lemon cake mix
- 1 (8-ounce) package cream cheese, cubed
- 1/2 cup butter, cut into small pieces
- 1 (8-ounce) container frozen whipped topping, such as Cool Whip®, thawed
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with nonstick cooking spray.
- Use a spatula to evenly spread the lemon pie filling into the bottom of the prepared baking dish.
- Evenly sprinkle 1/2 of the cake mix over the lemon pie filling.
- Add the cream cheese cubes over the cake mix and top with a layer of the remaining cake mix.
- Top the cake mix with the butter pieces.
- Bake the cake until the topping is browned and the cake mix is set, about 35-45 minutes.
- Serve the cake topped with the whipped topping.
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