Description

Lemon Cream Cheese Dump Cake is a simple, delicious, and easy-to-make dessert that combines the tartness of lemon with creamy cream cheese and a buttery cake topping. This one-pan, no-fuss dessert is perfect for lemon lovers, offering a delightful balance of textures and flavors. It’s quick to prepare, requires minimal ingredients, and is ideal for any occasion.

Ingredients

1 package (8 oz) cream cheese, softened
1 can (15 oz) lemon pie filling
1 box (15.25 oz) yellow cake mix (or lemon cake mix for more intense lemon flavor)
½ cup unsalted butter, melted
1 teaspoon vanilla extract (optional)
Powdered sugar, for dusting (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Prepare the Cream Cheese Layer: Beat the softened cream cheese in a mixing bowl until smooth. Add the lemon pie filling and vanilla extract (if using) and mix until fully combined.
Assemble the Cake: Spread the cream cheese and lemon mixture evenly across the bottom of the prepared baking dish.
Add the Cake Mix: Evenly sprinkle the dry cake mix on top of the cream cheese layer. Do not mix.
Add Butter: Pour the melted butter over the top of the cake mix, covering as much of the surface as possible.
Bake: Place the dish in the oven and bake for 35-40 minutes, or until the top is golden brown and the edges are bubbly.
Serve: Let the cake cool for 10-15 minutes before serving. Optionally, dust with powdered sugar for an added touch of sweetness.

Notes

Variations: Try adding poppy seeds, berries, coconut, or chopped nuts for a fun twist.Gluten-Free: Substitute with a gluten-free cake mix and ensure your pie filling and cream cheese are gluten-free.