Ingredients
• 1 can (21 oz) lemon pie filling
• 1 can (21 oz) cherry pie filling
• 1 box yellow or white cake mix (15.25 oz)
• 8 oz cream cheese, softened or cubed
• 1/2 cup (1 stick) butter, sliced thin
• 1 teaspoon vanilla
1. Preheat oven to 350°F (175°C).
2. Grease a 9x13-inch baking dish.
3. Spoon the lemon and cherry pie fillings into the dish. Gently swirl them together, but don't fully mix.
4. Drop cubes or spoonfuls of cream cheese evenly over the fruit layer.
5. Sprinkle the dry cake mix evenly on top - no stirring needed.
6. Lay the thin butter slices evenly across the top to cover most of the surface.
7. (Optional) Drizzle vanilla extract over the top for a flavor boost.
8. Bake for 45-50 minutes, or until the top is golden and the fruit is bubbling.
9. Let cool slightly. Dust with powdered sugar if desired.
10. Serve warm with whipped cream or vanilla ice cream.
Cook’s note:
1. Try a different cake mix: Swap the yellow or white cake mix with lemon cake mix for extra citrus zing, or use a butter pecan or vanilla mix to add richness and depth. Each option gives the dessert a unique spin without extra effort.
2. Switch up the pie fillings: Not a fan of cherry? Use blueberry, raspberry, or even strawberry pie filling instead. You can also mix two complementary flavors like blueberry and lemon for a tangy-sweet blend.
3. Add a crunch topping: Sprinkle chopped nuts (like pecans or almonds) or granola over the cake mix before baking for added texture and a toasted flavor. It gives the soft, gooey dessert
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