Satisfy your dessert cravings with this Lemon Cream Cheese Dump Cake recipe, a perfect balance of tangy lemon and creamy decadence. This easy-to-make cake is a crowd-pleaser, requiring minimal effort and yielding maximum flavor. Whether you’re hosting a party or simply treating yourself, this dessert will leave everyone asking for seconds.
Ingredients:
- 1 box (15.25 oz) lemon cake mix
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/2 cup crushed graham crackers or chopped nuts (optional, for topping)
Instructions:
- Prepare Your Baking Dish:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Layer the Lemon Pie Filling:
- Spread the can of lemon pie filling evenly across the bottom of the prepared dish.
- Prepare the Cream Cheese Mixture:
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla extract, and milk, then continue beating until well combined and creamy.
- Spoon dollops of the cream cheese mixture over the lemon pie filling, spreading gently to create an even layer.
- Add the Cake Mix:
- Sprinkle the dry lemon cake mix evenly over the cream cheese layer, ensuring full coverage. Do not mix or stir.
- Drizzle the Butter:
- Pour the melted butter evenly over the cake mix, ensuring it seeps through the dry mix. This will create a golden, crumbly topping during baking.
- Optional Toppings:
- If desired, sprinkle crushed graham crackers or chopped nuts over the top for added texture and flavor.
- Bake the Cake:
- Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and bubbly.
- Cool and Serve:
- Allow the cake to cool for at least 15 minutes before serving. This will help the layers set properly.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Pro Tips:
- For extra lemony flavor, add a teaspoon of lemon zest to the cream cheese mixture.
- This cake can be stored in the refrigerator for up to three days. Simply reheat individual servings in the microwave for 15-20 seconds.
Enjoy this easy, tangy, and creamy Lemon Cream Cheese Dump Cake—a dessert so simple yet indulgent, it’ll become a staple in your recipe book!