Lemon Cream Cheese Dump Cake
The Lemon Cream Cheese Dump Cake is a delightful, fuss-free dessert that combines tangy lemon pie filling, creamy layers of softened cream cheese, and a buttery cake mix crust. Perfect for any occasion, this cake is as easy to prepare as it is delicious, with a bright citrus flavor that will leave everyone asking for seconds.
Ingredients
- 1 21-ounce can lemon pie filling
- 8 ounces cream cheese softened
- 1 box lemon cake mix about 15.25 ounces
- 1/2 cup unsalted butter melted
- Optional toppings: Powdered sugar whipped cream, or fresh berries
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Layer the lemon pie filling: Spread the lemon pie filling evenly across the bottom of the baking dish.
- Add the cream cheese: Dollop softened cream cheese over the pie filling and spread it gently for an even layer.
- Sprinkle the cake mix: Evenly distribute the dry lemon cake mix over the top of the cream cheese layer. Do not mix.
- Drizzle the butter: Pour melted butter over the top of the cake mix, ensuring full coverage for a golden crust.
- Bake: Place in the oven and bake for 40–45 minutes, or until the top is golden brown and bubbling around the edges.
- Cool and serve: Let the cake cool slightly before serving. Enjoy it warm or chilled with optional toppings.