Ingredients
- 1 (15.25 oz) box lemon cake mix
- 2 (8 oz) packages cream cheese, softened
- ½ cup sugar
- 1 (21 oz) can lemon pie filling
- ½ cup (1 stick) unsalted butter, melted
Ingredients and Why They Matter
Lemon cake mix (15.25 oz box, dry): Provides instant crumble topping—leavening/sugar/flour blend hydrates via butter forming buttery shortcake pockets without batter mixing. Lemon-flavored preferred (Duncan Hines/Pillsbury shine); yellow vanilla works neutral. Do not prepare per box—dry sprinkle essential for texture contrast.
Cream cheese (16 oz total, full-fat softened): Whips with sugar into cheesecake barrier layer sealing lemon filling below preventing soggy cake mix—full-fat melts creamier than Neufchâtel. Philadelphia block > tub (smoother beat); room temp (65-70°F) 1-2 hours prevents lumps. Granulated sugar (1/2 cup) sweetens cleanly dissolving fully.
Lemon pie filling (21 oz can): Instant curd layer—thick, tangy, glossy sets molten under cream cheese insulation without homemade lemon/eggs/cornstarch. Comstock/Duncan Hines premium; quality varies wildly—avoid watery generics. Room temp spreads easiest.
Unsalted butter (1/2 cup melted): Hydrates/steps dry cake mix into golden crumble—unsalted controls salt (mix contains); melted (not browned) penetrates evenly creating crisp/soft mosaic. European high-fat (82%+) richer pockets; measure post-melt precisely—no skimping sogginess.
Step-by-Step Instructions
I preheat oven 350°F (175°C) conventional—convection 325°F prevents edge over-browning. Lightly grease 9×13-inch glass/metal dish (butter spray best)—nonstick coating prevents cake mix sticking post-bake. Middle rack position; rotate 25-minute mark uneven ovens.
Room-temp 2 blocks (16 oz) cream cheese beat medium electric mixer 1-2 minutes ultra-smooth—no lumps visible. Scrape bowl, add 1/2 cup granulated sugar, beat medium 2 minutes until glossy thickened like frosting—sweet-tangy aroma wafts. Taste pinch (safe); perfect cheesecake dollop consistency.
Bottom layer: Spread entire 21 oz lemon pie filling evenly bottom-to-corners with offset spatula—glossy yellow uniform 1/4-1/2 inch depth, no gaps/pools. Shine indicates quality; watery filling bubbles excessively later.
Dollop cream cheese mixture tablespoon-sized over filling (12-16 mounds)—gently spread thin even layer using spoon back, sealing edges completely—no lemon peeking prevents boil-through. Imperfect swirls fine; uniform thickness (1/4-inch) bakes consistently.
Dry: Evenly sprinkle entire box lemon cake mix over cream cheese—metal spoon/tap sifter prevents clumps. Surface matte yellow powder fully covered—no patches or filling visible. Tilt/shake dish gently settling mix.
Melt 1/2 cup unsalted butter microwave 30-45 seconds clear golden (no brown flecks). Drizzle slowly spiral-motion covering 95%+ surface—spoon if needed penetrating powder. Tilt dish 4 directions spreading evenly; glossy butter-soaked sheen everywhere.
Bake uncovered 40-45 minutes: edges bubble vigorously golden (bubbling audible), center set matte (no jiggle), cake crumble golden brown spots, lemon aroma fills kitchen intensely. Toothpick center moist crumbs—not wet batter. Cool dish rack 15 minutes—bubbling subsides, crumb firms slicing.