Ingredients:

  • 42 oz lemon pie filling
  • 8 oz full-fat cream cheese, softened
  • 15.25 oz yellow cake mix
  • 3/4 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour 42 oz of lemon pie filling into the bottom of an ungreased 9x13-inch baking dish and spread evenly.
  2. Using a spoon, drop small dollops (1-2 teaspoons each) of the softened 8 oz cream cheese evenly over the lemon filling layer.
  3. Evenly sprinkle the 15.25 oz dry yellow cake mix over the lemon and cream cheese layers. Level the top with a spoon without stirring.
  4. Carefully pour 3/4 cup of melted butter over the entire surface, covering as many dry spots of the cake mix as possible.
  5. Bake for 40 minutes or until the top is golden brown and the edges are bubbling. Let cool slightly before serving to allow the layers to set.