Lemon Cream Cheese Dump Cake
A delightful dessert combining tangy lemon and rich cream cheese, this cake is easy to prepare and perfect for any occasion.
Ingredients
Main Ingredients
- 2 cans lemon pie filling 21 ounce cans, tangy and flavorful.
- 1 package cream cheese 8 ounces, softened to achieve a smooth texture.
- 1 box yellow cake mix 15.25 ounces, serves as the cake base.
- 1 cup unsalted butter Melted for moisture and richness.
Optional Toppings
- to taste whipped cream For topping.
- to taste powdered sugar For sprinkling.
- to taste fresh berries For garnish and flavor.
- to taste lemon zest To enhance the citrus notes.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9×13 inch baking dish.
- Spread both cans of lemon pie filling evenly across the bottom of the greased baking dish.
- Beat the softened cream cheese until smooth, then drop spoonfuls over the lemon layer, swirling lightly with a knife.
- Sprinkle the dry yellow cake mix evenly over the top without stirring.
- Drizzle the melted butter over the cake mix to cover as much as possible.
Baking
- Bake for 40 to 45 minutes, or until the top is golden brown and bubbling.
- Let cool for 15 minutes before serving, either warm or chilled.
Notes
Thoroughly grease your baking dish to prevent sticking. For an enhanced flavor, allow the cream cheese to soften longer or let the cake cool after baking. Avoid over-mixing the cake mix with the lemon filling.