Ingredients:

The Foundation

• • 2 (21 oz) cans lemon pie filling
  • 1 (15.25 oz) box yellow cake mix
  • 8 oz cream cheese, cold and cubed
  • 1 cup (2 sticks) unsalted butter, thinly sliced

Instruction:

Preparation (5 minutes)

1. • Preheat your oven to 350°F (175°C)

1. • Lightly grease a 9x13-inch baking dish

1. • Cut your cream cheese into ½-inch cubes (pro tip: use dental floss for clean cuts!)

1. • Slice your cold butter as thinly as possible

Assembly (5 minutes)

1. • Layer 1 - The Lemon Base
     • • Spread both cans of lemon pie filling evenly across the bottom of your prepared dish
     • • Use a spatula to ensure even distribution

1. • Layer 2 - The Cake Mix
     • • Sprinkle the entire box of dry cake mix evenly over the lemon filling
     • • Don't press down – let it sit naturally on top

1. • Layer 3 - Cream Cheese
     • • Distribute the cream cheese cubes evenly across the surface
     • • Aim for about 1-inch spacing between pieces

1. • Layer 4 - Butter
     • • Arrange butter slices to cover as much of the surface as possible
     • • This ensures even browning and prevents dry spots

Baking (30-35 minutes)

1. • Place the baking dish in the center rack of your preheated oven

1. • Bake for 30-35 minutes, or until you see:
     • • Golden brown top
     • • Bubbly lemon filling around the edges
     • • Melted cream cheese turning slightly golden

Cooling

• • Allow to cool for 20 minutes before serving
  • The filling will thicken slightly as it cools

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