Ingredients:
2 cans - 21 ounces each lemon pie filling
2 packages - 15-1/4 ounces each yellow cake mix
1 package - 8 ounces cream cheese, cubed
1 cup butter, melted
whipped cream
Instructions:
Preheat oven to 350°. Spread pie filling into a greased 13x9-in. baking dish.
Sprinkle with one box cake mix; dot with cream cheese. Cover with remaining box of cake mix. Pour melted butter over cake mix.
B
ake until top is set and filling is bubbly, 45-50 minutes. Cool on a wire rack for 10 minutes. Serve warm with whipped cream.