Lemon Cream Cheese Dump Cake
This Lemon Cream Cheese Dump Cake is a simple yet delicious dessert with layers of tangy lemon filling, rich cream cheese, and a buttery cake topping. It’s perfect for potlucks, family gatherings, or when you need a quick and easy treat!
Equipment
- Mixing bowl
- 9x13-inch baking dish greased
- Spatula for spreading ingredients
- Oven preheated to 350°F
- Knife for slicing butter
Ingredients
- 2 cans lemon pie filling (21 oz each)
- 8 oz cream cheese softened
- 1 box yellow cake mix (15.25 oz)
- 1 cup unsalted butter sliced into thin pieces
- 1 tbsp lemon zest optional, for garnish
- 1 cup powdered sugar optional, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the baking dish.
- Drop small dollops of softened cream cheese over the lemon filling and gently spread it out as evenly as possible.
- Evenly sprinkle the dry cake mix over the cream cheese layer, ensuring complete coverage.
- Place slices of butter evenly over the top of the cake mix. The butter will melt and create a golden, crispy topping.
- Bake for 45-50 minutes, or until the top is golden and the filling is bubbly.
- Allow to cool slightly before serving. Optional: garnish with lemon zest and a dusting of powdered sugar.
Notes
- Optional Equipment: A zester can be used for fresh lemon zest garnish.
- Customization: Add fresh blueberries or raspberries for a fruity twist.
- Storage: Store in the refrigerator for up to 3 days. Reheat before serving.
- Serving Tip: Serve with a scoop of vanilla ice cream or whipped cream for added indulgence.