Description
This Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert featuring a luscious lemon pie filling topped with a creamy sweetened cream cheese layer, dry yellow cake mix, and buttery drizzle baked to golden perfection. It’s perfect for gatherings or a quick treat that combines tangy citrus and rich creaminess with minimal effort.
Ingredients
Scale
Filling
- 1 (21 oz) can lemon pie filling
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
Topping
- 1 box yellow cake mix (about 15.25 oz)
- 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.
- Layer Lemon Filling: Evenly spread the lemon pie filling at the bottom of the prepared baking dish to form a tangy base layer.
- Prepare Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese and powdered sugar, blending until the mixture is smooth and creamy without lumps.
- Spread Cream Cheese: Drop spoonfuls of the cream cheese mixture over the lemon filling and gently spread to cover the filling as evenly as possible.
- Add Cake Mix: Sprinkle the dry yellow cake mix uniformly over the cream cheese layer, ensuring full coverage for an even bake.
- Drizzle Butter: Pour the melted butter evenly across the top of the dry cake mix to help it crisp and brown during baking.
- Bake Cake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the filling bubbles around the edges.
- Cool and Serve: Remove from oven and let the cake cool slightly to set before slicing and serving warm or at room temperature.
Notes
- For best results, ensure the cream cheese is fully softened to make mixing easier and avoid lumps.
- You can substitute lemon pie filling with homemade lemon curd for a fresher taste.
- This cake can be served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat gently before serving if desired.
- Use unsalted butter if you want to control the salt content better.
