This easy dump cake recipe combines the tangy sweetness of lemon with the creamy richness of cream cheese. It’s perfect for a quick dessert that’s sure to impress.
Ingredients:
- 1 (15-16 ounce) can crushed pineapple, undrained
- 1 (21 ounce) can lemon pie filling
- 1 (8 ounce) package cream cheese, softened and cut into small cubes
- 1 (18.25 ounce) box yellow cake mix
- ¾ cup (1 ½ sticks) unsalted butter, melted
- Optional: Powdered sugar for dusting, lemon zest for garnish
Instructions:
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer Pineapple and Pie Filling: Pour the undrained crushed pineapple evenly into the bottom of the prepared baking dish. Spread the lemon pie filling over the pineapple layer.
- Add Cream Cheese: Distribute the cubes of softened cream cheese evenly over the lemon pie filling.
- Sprinkle Cake Mix: Sprinkle the dry yellow cake mix evenly over the cream cheese layer, covering the entire surface. Do not mix.
- Pour Melted Butter: Slowly pour the melted butter evenly over the dry cake mix. Try to distribute it as evenly as possible.
- Bake: Bake for 50-60 minutes, or until the top is golden brown and the center is set. The edges should be bubbly.
- Cool: Remove from the oven and let cool for at least 15-20 minutes before serving.
- Garnish (Optional): Dust with powdered sugar and/or sprinkle with fresh lemon zest before serving.
Tips and Variations:
- For a more intense lemon flavor, add a teaspoon of lemon extract to the pie filling.
- If you don’t have crushed pineapple, you can use another fruit like sliced peaches or blueberries.
- You can also add a streusel topping before baking. Combine 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup cold butter, cut into small pieces. Mix until crumbly and sprinkle over the cake mix layer.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- If you want to use a different cake mix, white cake mix is also a great option.
Enjoy your delicious Lemon Cream Cheese Dump Cake!