Lemon Upside-Down Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 package (595g) of lemon pie filling
02 -
1 box (430g) lemon cake mix
03 -
225g cream cheese, softened and cubed
→ Wet Ingredients
04 -
½ cup (120g) melted unsalted butter
05 -
½ cup (60g) powdered sugar
06 -
¼ cup (60ml) fresh lemon juice (optional)
07 -
1 teaspoon vanilla extract (optional)
→ Optional Toppings
08 -
Fresh lemon slices or zest
09 -
Whipped cream
10 -
Powdered sugar for dusting
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch pan.
02 -
Spread the lemon pie filling evenly into the greased pan.
03 -
In a bowl, stir together the cream cheese, powdered sugar, and vanilla extract until smooth. Drop spoonfuls of this mix over the lemon pie filling.
04 -
Sprinkle the dry cake mix on top of the cream cheese mixture. Pour the melted butter and lemon juice over everything as evenly as possible.
05 -
Bake for 40-45 minutes, or until the top is golden and bubbling. Let it cool for at least 10 minutes before serving.
# Notes:
01 -
You can serve it warm or at room temperature.
02 -
Store leftovers in the fridge for up to 3 days.