Lemon Cream Cheese Dump Cake
A simple yet scrumptious dessert combining tangy lemon with creamy cream cheese, perfect for any occasion.
Ingredients
For the cake
- 1 package cream cheese (softened) Make sure it's at room temperature for easy spreading.
- 1 can lemon pie filling Choose a high-quality lemon pie filling for the best flavor.
- 1 box butter cake mix Alternatively, you can use vanilla or lemon flavored cake mix.
- 1/2 cup butter (melted) Drizzle evenly over the cake mix for a crunchy topping.
- to taste Powdered sugar (for dusting, optional) For a touch of sweetness and beautiful presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) for even baking.
- Spread softened cream cheese evenly across the bottom of a 9x13 inch baking dish.
- Pour and spread lemon pie filling evenly over the cream cheese.
- Sprinkle the butter cake mix evenly over the lemon filling.
- Drizzle melted butter evenly over the cake mix.
Baking
- Bake the cake in the preheated oven for 30 to 40 minutes, until the top is golden brown and bubbly.
- Allow the cake to cool slightly at room temperature.
Serving
- Cut the cake into square pieces and serve warm or allow to cool completely.
- Optional: Add a dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries for garnish.
- Dust with powdered sugar before serving if desired.
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Notes
For best flavor, allow the cake to chill in the refrigerator for a few hours before serving. Experiment with toppings like crushed graham crackers or lemon glaze.