Description
Indulge in this Lemon Cream Cheese Cobbler! A sweet, tangy dessert with a creamy filling and buttery cake topping. Perfect for any occasion
Ingredients
Scale
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 can (21 oz) lemon pie filling
- 1 block (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- Powdered sugar (for garnish, optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cream cheese mixture: In a bowl, beat cream cheese, sugar, vanilla extract, lemon zest, and lemon juice until smooth.
- Layer the lemon pie filling: Spread the lemon pie filling evenly at the bottom of the baking dish.
- Add the cream cheese mixture: Drop spoonfuls of the cream cheese mixture over the lemon filling and lightly swirl with a knife.
- Make the cake batter: In a separate bowl, mix cake mix, melted butter, milk, and eggs until well combined.
- Layer the cake batter: Pour the cake batter over the cream cheese and lemon layers, spreading evenly.
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before serving. Dust with powdered sugar for an extra touch.
Notes
- For extra tanginess, add an extra tablespoon of fresh lemon juice to the cream cheese mixture.
- Do not overmix the layers to keep the cobbler’s distinct texture.
- Use a lemon cake mix instead of yellow cake mix for a stronger lemon flavor.
- Add fresh berries like blueberries or raspberries for a fruity variation.
- For a crispier top, broil for the last 2 minutes of baking.
- Serve warm with vanilla ice cream or whipped cream for the best experience.
- Store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.
- Reheat in the microwave for 30 seconds for a warm, fresh taste.
- Prep Time: 10minutes
- Cook Time: 40-45 minutes