Lemon Cream Cake (Print Version)

# Ingredients:

01 - 1/2 cup melted unsalted butter.
02 - 8 oz softened cream cheese.
03 - 1 can (21 oz) of lemon pie filling.
04 - 1 box of lemon-flavored cake mix.

# Instructions:

01 - Set your oven to 350°F (175°C) and lightly grease a 9x13-inch pan to prepare it.
02 - Pour the lemon pie filling into the greased dish and make sure it’s spread out evenly.
03 - In a small bowl, whip the cream cheese until it’s smooth. Add small dollops on top of the pie filling.
04 - Take the dry cake mix and sprinkle it over the top of the cream cheese layer. Don’t mix it together.
05 - Drizzle the melted butter across the cake mix as evenly as possible.
06 - Pop it into the oven for roughly 35-40 minutes, or until the edges are bubbling and the top is golden.
07 - Give it some time to cool a little before serving. You can add powdered sugar, berries, or whipped cream on top if you want.

# Notes:

01 - This tangy dessert has a creamy twist that’s great for anyone who loves lemon.
02 - Add-ons like whipped cream, fresh fruit, or a sprinkle of powdered sugar can make it fancy.
03 - Store the leftovers chilled in the fridge for up to three days.

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