Description
This Lemon Cream Cheese Dump Cake is a simple and delightful dessert featuring layers of tangy lemon pie filling, creamy dollops of cream cheese, and a golden yellow cake topping. It’s a no-fuss, baked treat perfect for any occasion, offering a delicious balance of tart and sweet flavors with a luscious, creamy texture.
Ingredients
Scale
Ingredients
- 1 can (16 oz) lemon pie filling
- 1 box yellow cake mix
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter, melted
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
- Layer Lemon Filling: Spread the entire can of lemon pie filling evenly across the bottom of the greased baking dish.
- Add Cream Cheese Dollops: Drop spoonfuls of softened cream cheese over the lemon filling in an even pattern to create creamy pockets.
- Sprinkle Cake Mix: Evenly cover the cream cheese and lemon mixture with the dry yellow cake mix, distributing it uniformly.
- Drizzle Butter: Pour the melted butter evenly over the top of the cake mix, ensuring as much surface is covered as possible for a golden crust.
- Bake the Cake: Place the dish in the preheated oven and bake for 35-40 minutes until the top turns golden and the edges are bubbly.
- Cool and Serve: Allow the cake to cool slightly; optionally dust with powdered sugar before serving. Enjoy your delicious lemon cream cheese dump cake!
Notes
- Softening the cream cheese beforehand ensures it spreads easily and bakes evenly.
- Use a well-greased baking dish to prevent sticking and make serving easier.
- Cooling slightly before dusting with powdered sugar prevents it from melting away.
- This cake can be served warm or at room temperature.
- For a tangier flavor, add a bit of lemon zest to the cream cheese dollops.
