Equipment Needed
- 9×13 inch baking dish (glass or ceramic is my preference)
- Mixing bowl (for softening the cream cheese)
- Measuring cup
- Butter knife or grater for the butter
- Rubber spatula
- Oven mitts
Step-by-Step Instructions
I start by preheating my oven to 350°F (175°C). I don’t even grease my 9×13 dish—the butter in the recipe takes care of that. First, I pour the entire can of lemon pie filling right into the bottom of the dish. I use my rubber spatula to spread it into a fairly even layer, getting into the corners. It already looks so vibrant and cheerful! Then, I take my softened cream cheese cubes—and here’s a little tip I picked up—I dot them all over the lemon layer. I don’t swirl them in; I just let them sit like little creamy islands that will sink and melt on their own. Trying to swirl now just muddles the layers.
Next, I open the box of dry cake mix. This is where it feels a little rebellious. I sprinkle the entire box of powder evenly over the cream cheese and lemon layers. I take my time here, trying my best to cover every inch. I even gently tilt the dish to help it settle into any gaps. It will look like a thick, sandy blanket, and that’s exactly right. The first time I did this, I was convinced it would stay dry and powdery, but the baking magic is about to happen.
Now, for the most crucial step: the butter. I used to just plop little pats all over, but I found that left some dry patches of mix. What works infinitely better is taking a very cold stick of butter and using a cheese grater to shred it directly over the entire surface. If you don’t have a grater, thinly slice it into as many pieces as you can. You want to create as close to a single layer of butter over the cake mix as possible. This butter is what will hydrate the mix and create that fabulous crumbly, crisp topping. Don’t skimp!
I place the dish in the center of my preheated oven and set my timer for 45 minutes. The wait is heavenly as the scent fills the house. I watch for the top to become a deep, golden brown and for the edges to be actively bubbling with thick, juicy lemon. When I see that, I know it’s done. I pull it out and let it rest on a rack for at least 20 minutes. This rest period is agony but essential—it allows the molten filling to set slightly so you get a perfect scoop, not a lava flow.(See the next page below to continue…)