Ingredients:

  • 2 cans (21 oz each) lemon pie filling
  • 1 tablespoon fresh lemon zest
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla bean paste or extract
  • 1 large egg, room temperature
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup unsalted butter, chilled and sliced into 24-28 thin pats
  • 1/2 cup sliced almonds

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread both cans of lemon pie filling into the bottom of an ungreased 9x13-inch glass or ceramic baking dish.
  2. Sprinkle the freshly grated lemon zest evenly over the lemon filling to enhance the citrus brightness.
  3. In a medium mixing bowl, use a hand mixer to beat the softened cream cheese, granulated sugar, vanilla bean paste, and egg until the mixture is smooth and aerated.
  4. Dollop the cream cheese mixture over the lemon filling and use an offset spatula or spoon to gently swirl the two layers together.
  5. Sprinkle the dry yellow cake mix evenly over the lemon and cream cheese layers. Ensure there is a level surface of dry mix.
  6. Shingle the chilled butter pats across the entire surface of the cake mix, ensuring no large areas of dry flour are exposed.
  7. Top with sliced almonds if desired. Bake for 40 minutes, or until the top is mahogany-gold and the filling is bubbling at the edges.