Description
A simple and delicious Lemon Cream Cheese Dump Cake combining tangy lemon pie filling with creamy dollops of cream cheese, topped with a buttery yellow cake mix. This easy-to-make dessert bakes to golden perfection with bubbling edges, perfect for a quick sweet treat or party dessert.
Ingredients
Filling
- 1 can (16 oz) lemon pie filling
Cream Cheese Layer
- 1 package (8 oz) cream cheese, softened
Cake Topping
- 1 box yellow cake mix
- 1/2 cup butter, melted
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a baking dish to ensure the cake doesn’t stick and bakes evenly.
- Spread Lemon Filling: Evenly spread the lemon pie filling across the bottom of the prepared baking dish, creating a flavorful base for the cake.
- Add Cream Cheese Dollops: Drop spoonfuls of softened cream cheese evenly over the lemon filling to introduce a creamy texture and rich flavor contrast.
- Sprinkle Cake Mix: Generously sprinkle the dry yellow cake mix over the cream cheese and lemon layers, covering as much surface as possible for a consistent cake topping.
- Drizzle Butter: Drizzle the melted butter evenly over the cake mix to moisten and help create a golden, crispy crust during baking.
- Bake the Cake: Bake in the preheated oven for 35-40 minutes until the top is golden brown and the edges are bubbly, indicating full cooking and caramelization.
- Cool and Serve: Allow the cake to cool slightly before dusting with powdered sugar if desired. Slice into 8 servings and enjoy this delightful lemon dessert.
Notes
- Use softened cream cheese for easier dolloping and better texture.
- For extra zest, add lemon zest to the filling before layering.
- Ensure butter is melted and evenly distributed to get a consistent crust.
- Let the cake cool enough for easier slicing and better flavor.
- Powdered sugar is optional but adds a nice sweet finish and visual appeal.
