This easy dump cake is a delightful dessert with layers of creamy lemon flavor and a buttery, crumbly topping. Perfect for potlucks or a quick treat!
Ingredients:
- For the Cream Cheese Layer:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon lemon extract
- For the Lemon Cake Layer:
- 1 box (15.25 ounces) lemon cake mix
- 1 (21 ounce) can lemon pie filling
- For the Topping:
- 1/2 cup (1 stick) unsalted butter, melted
Instructions:
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- Prepare the Cream Cheese Layer:
- In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the egg and lemon extract until well combined.
- Assemble the Cake:
- Spread the cream cheese mixture evenly over the bottom of the prepared baking dish.
- Evenly spread the lemon pie filling over the cream cheese layer.
- Evenly sprinkle the dry lemon cake mix over the lemon pie filling.
- Evenly pour the melted butter over the dry cake mix.
- Bake:
- Bake for 45-55 minutes, or until the top is golden brown and the center is set.
- Cool and Serve:
- Let the cake cool slightly before serving.
- You can serve it warm or cold.
- Optional: dust with powdered sugar before serving.
Tips and Variations:
- For a more intense lemon flavor, add lemon zest to the cream cheese mixture or the cake mix.
- For a crunchier top, you can add chopped nuts, like pecans or walnuts, to the dry cake mix before pouring the butter.
- You can vary the pie filling, using other fruit fillings, if you would like to change the flavor profile.
- Ensure the cream cheese is fully softened, this will help create a smooth cream cheese layer.
- Make sure to evenly distribute the dry cake mix, and melted butter, to ensure even baking.