Lemon Cream Cheese Dump Cake
A simple, delicious dessert featuring layers of luscious lemon pie filling, creamy cream cheese, and a golden cake topping, perfect for any occasion.
Ingredients
Main Ingredients
- 1 box lemon cake mix Can substitute with vanilla or yellow cake mix.
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened Ensure it is at room temperature for better mixing.
- ½ cup unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish to prevent sticking.
- Spread the lemon pie filling evenly across the bottom of the baking dish.
- In a small bowl, beat the softened cream cheese until it’s smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the lemon pie filling.
- Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
- Drizzle the melted butter evenly over the top of the cake mix.
Baking
- Bake in your preheated oven for 35-40 minutes or until the top is golden brown and the edges are bubbling.
- Allow it to cool slightly before serving.
Notes
Serve with whipped cream, powdered sugar, or fresh fruit. Store leftovers in the refrigerator for 3-4 days; freeze portions for up to two months.