Servings: 9 servings
Yield: 1 (8x8-inch) cake
1 (21-ounce) can lemon pie filling
1 teaspoon grated lemon zest plus 2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
1 (15.25-ounce) package lemon cake mix, such as Duncan Hines
1 1/2 sticks (6 ounces) salted butter, thinly sliced, divided
Vanilla ice cream, for serving, optional
Preheat the oven to 350°F.
Lightly coat an 8x8-inch baking dish with cooking spray.
Spoon the lemon pie filling into the baking dish. Add the lemon zest and juice and stir until combined. Spread the filling evenly in the dish with the back of a spoon.
Sprinkle half of the dry cake mix (about 1 1/2 cups) over the filling, covering it completely. Lay 1/3 of the butter slices evenly over the cake mix, covering as much surface area as possible to prevent floury spots in the finished cobbler.
Sprinkle the remaining dry cake mix over the butter slices in the dish.
Lay the remaining butter slices over the cake mix, covering as much surface area as possible.
Bake the cobbler until the top is golden brown and the filling bubbles around the edges, 40 to 45 minutes. Cool at least 10 minutes before serving. This dessert is best enjoyed warm, topped with vanilla ice cream if desired.
Refrigerate leftovers for up to 3 days. Reheat individual servings in the microwave until warm.
Nutrition Facts
Calories 493
Total Carbohydrate 71g Dietary Fiber 1g Total Sugars 37g Protein 3g Total Fat 23g Saturated Fat 12g Cholesterol 70mg Vitamin A 163mcg Vitamin C 2mg Vitamin D 0mcg Vitamin E 2mg Folate 49mcg Vitamin K 4mcg Sodium 585mg Calcium 143mg Iron 1mg Magnesium 15mg Potassium 86mg Zinc 0mg Vitamin B12 0mcg Omega 3 0g
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