1 (21 ounce can lemon pie filling (if you can’t find this, use a small box of instant lemon pudding and prepare to package instructions)
4 ounces cream cheese, cut into 18-20 pieces
1 box yellow cake mix
1/2 teaspoon poppy seeds (optional)
3/4 cup butter, thinly sliced
whipped cream for topping (optional)
Coat a 9×13 baking dish with spray oil. Spread lemon filling in bottom of baking dish. Arrange the cream cheese pieces over lemon filling. Sprinkle cake mix over lemon filling and cream cheese. Top with poppy seeds (if using). Place butter slices evenly over the cake mix. Bake 35-40 minutes at 350 degrees or until browned. Cool 15 minutes and serve with whipped cream (if desired).
