This easy dump cake is a delightful combination of tangy lemon and creamy richness. Perfect for a quick dessert with minimal effort.
Ingredients:
- 1 (15.25 ounce) box lemon cake mix
- 1 (8 ounce) package cream cheese, softened and cut into small cubes
- 1 (21 ounce) can lemon pie filling
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup powdered sugar (optional, for dusting)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer Pie Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Add Cream Cheese: Distribute the cubed cream cheese evenly over the lemon pie filling.
- Sprinkle Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix.
- Pour Melted Butter: Slowly pour the melted butter evenly over the dry cake mix. Try to cover as much of the dry mix as possible.
- Bake: Bake for 50-60 minutes, or until the top is golden brown and the center is set. The cream cheese may not fully melt, and that’s okay!
- Cool: Let the cake cool for at least 15-20 minutes before serving.
- Dust (Optional): If desired, dust the top of the cooled cake with powdered sugar before serving.
- Serve: Serve warm or at room temperature.
Tips and Variations:
- For a more intense lemon flavor, add lemon zest to the pie filling or cake mix.
- You can use a different flavor of pie filling, such as cherry or apple, for a variation.
- For a crunchier topping, add chopped nuts like pecans or walnuts on top of the dry cake mix before pouring the butter.
- Serve with a dollop of whipped cream or vanilla ice cream for an extra treat.
Enjoy your easy and delicious Lemon Cream Cheese Dump Cake!