Description
A tangy and rich Lemon Cream Cheese Dump Cake that’s incredibly easy to make. This dessert layers lemon pie filling with a smooth cream cheese mixture and a yellow cake mix topping, all baked to golden perfection. Perfect for a quick, crowd-pleasing treat.
Ingredients
Scale
Filling
- 1 (21 oz) can lemon pie filling
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1 cup powdered sugar
Topping
- 1 box yellow cake mix
- ½ cup butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Layer Lemon Filling: Pour and spread the lemon pie filling evenly over the bottom of the prepared baking dish, creating a tangy base layer.
- Prepare Cream Cheese Mixture: In a medium bowl, combine the softened cream cheese with the powdered sugar. Mix thoroughly until smooth and creamy, free of lumps.
- Add Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture over the lemon filling and gently spread it out to cover the filling evenly.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the cream cheese layer, ensuring full coverage but without pressing it down.
- Drizzle Butter: Pour the melted butter evenly over the cake mix, which will help create a moist, golden topping during baking.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and bubbly, signaling that the cake is cooked through.
- Cool and Serve: Allow the cake to cool slightly before serving to let the layers set and make slicing easier.
Notes
- The cream cheese should be softened for easy mixing and a smooth texture.
- If you prefer a tart flavor, choose a lemon pie filling with less sugar or add a splash of lemon juice.
- This dessert can be served warm or chilled, depending on your preference.
- For added texture, sprinkle chopped nuts on top before baking.
- Store leftovers covered in the refrigerator for up to 3 days.
