Quick Lemon Cream Cheese Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 1 box yellow cake mix
02 - ¾ cup unsalted butter, melted

→ Filling Layers

03 - 2 cans (21 oz each) lemon pie filling
04 - 12 oz cream cheese, softened
05 - ¾ cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1 egg
08 - Zest of 1 lemon

→ Topping

09 - Powdered sugar for dusting (optional)

# Instructions:

01 - Preheat oven to 350°F. Grease 9x13-inch baking pan.
02 - Mix cake mix with melted butter until crumbly. Press half into pan bottom.
03 - Spread lemon pie filling evenly over cake base.
04 - Beat cream cheese, sugar, egg, vanilla, and lemon zest until smooth. Spread over lemon filling.
05 - Sprinkle remaining cake mixture over cream cheese layer.
06 - Bake 35-40 minutes until golden and set. Cool 45 minutes before slicing. Dust with powdered sugar if desired.

# Notes:

01 - Can use lemon cake mix for extra flavor
02 - Needs full cooling time to set properly
03 - Store leftovers in refrigerator

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