Description
Indulge in the zesty and creamy goodness of this Lemon Cream Cheese Dump Cake. A simple yet decadent dessert that combines the flavors of lemon, cream cheese, and a buttery cake mix for a delightful treat.
Ingredients
Scale
Lemon Filling:
- 1 can (15.75 ounces) lemon pie filling
Cream Cheese Mixture:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Cake Layer:
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon lemon zest (optional)
Additional:
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Layer Lemon Filling: Spread lemon pie filling in the baking dish.
- Prepare Cream Cheese Mixture: Beat cream cheese, sugar, and vanilla until smooth. Spoon mixture over lemon filling and swirl gently.
- Add Cake Mix: Sprinkle dry cake mix evenly over the top.
- Drizzle Butter: Pour melted butter over the cake mix.
- Bake: Bake for 40-45 minutes until golden and bubbling.
- Cool and Serve: Let cool before serving. Dust with powdered sugar if desired.
Notes
- Serve warm with ice cream or whipped cream.
- Try blueberry or raspberry pie filling for variation.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 22 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
