By Danielle Nieman
– 1 Yellow Cake Mix – 3/4 Cup Of Salted Butter – 1 Can Of Lemon Pie Filling – 8 ounces of Whipped Cream Cheese
Dump one can of lemon pie filling into the pan and spread evenly with a spatula.
Sprinkle half of the cake mix over the top of the lemon filling.
Dollop 8 ounces of whipped cream cheese evenly over the top of the dry cake layer.
Now add the rest of the cake mix on top. Pat the cake mix down with your fingers or a spoon.
Cut the cold butter (1.5 sticks) into thin slices and add them on top of the cake evenly.
Bake the cake for 40 to 45 minutes at 350 degrees F or until golden brown and bubbly.
Serve each warm piece with optional whipped cream.