Lemon Cream Cheese Dump Cake
A delightful and straightforward dessert that combines the tartness of lemon with the richness of cream cheese in a quick and easy-to-make cake.
Ingredients
Cake Base
- 1 package cream cheese (softened) Make sure it's softened for easy spreading.
- 1 can lemon pie filling Opt for high-quality filling for better flavor.
- 1 box butter cake mix Can substitute with lemon cake mix for a lemon-forward flavor.
- 1/2 cup butter (melted) Use melted butter for best flavor; margarine can be used as a substitute.
- powdered sugar (for dusting, optional) Adds a finishing touch.
Instructions
Preparation
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Prepare the Baking Dish: Spread the softened cream cheese evenly across the bottom of a 9x13 inch baking dish.
- Add the Lemon Filling: Pour the lemon pie filling over the cream cheese layer and spread it gently.
- Sprinkle the Cake Mix: Evenly sprinkle the butter cake mix over the lemon pie filling.
- Drizzle with Butter: Drizzle the melted butter evenly over the cake mix.
- Bake: Place the baking dish in the preheated oven and bake for about 30-40 minutes until the top is golden brown and bubbly.
- Cool and Dust: Let the cake cool slightly, then dust with powdered sugar before serving.
Serving
- Cut into squares and serve directly from the baking dish. Optionally pair with vanilla ice cream or whipped cream.
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Notes
Store any leftovers in an airtight container in the refrigerator for up to four days. The flavors deepen after a day in the fridge.