Lemon Cream Cheese Dump Cake
A delightful and easy dessert that blends tart lemon, creamy cheese, and a golden cake crust, perfect for any gathering.
Ingredients
Main Ingredients
- 2 cans 21-ounce cans lemon pie filling Offers a vibrant citrus tang.
- 1 package 8-ounce package cream cheese, softened Adds a rich, creamy texture.
- 1 box 15.25-ounce yellow cake mix Serves as a tender foundation.
- 1 cup unsalted butter, melted Delivers richness and moisture.
Optional Toppings
- to taste whipped cream For a light, fluffy addition.
- to taste tablespoons powdered sugar For an elegant finish.
- to taste fresh berries Adds color and flavor.
- to taste lemon zest Enhances citrus aroma.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9×13 inch baking dish.
- Spread both cans of lemon pie filling evenly across the bottom of the greased baking dish.
- Beat the softened cream cheese until smooth, then drop spoonfuls over the lemon layer; swirl slightly with a knife.
- Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon layers.
- Drizzle the melted butter evenly over the cake mix.
- Bake for 40 to 45 minutes, until the top is golden brown and bubbling.
- Let cool for 15 minutes before serving.
Notes
Ensure cream cheese is softened for easy blending and monitor baking to avoid dryness.