Ingredients:

  • 1 (21 oz) can lemon pie filling (595g)
  • 1 (15.25 oz) box lemon cake mix (432g)
  • 1/4 cup freshly squeezed lemon juice (60ml)
  • 1 teaspoon lemon zest
  • 1/2 cup (1 stick) unsalted butter, melted (113g)
  • 1/4 cup granulated sugar (50g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In the baking dish, spread the lemon pie filling evenly across the bottom. Sprinkle the lemon zest evenly over the filling. Then, distribute the dry lemon cake mix evenly over the pie filling, covering it completely.
  3. Drizzle the lemon juice evenly over the cake mix.
  4. In a mixing bowl, combine the melted butter and granulated sugar. Mix well.
  5. Drizzle the melted butter and sugar mixture evenly over the dry cake mix, trying to cover as much of the mix as possible.
  6. Bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly. A toothpick inserted near the center may still come out slightly moist, but not wet.
  7. Let cool completely before serving.