Lemon Cream Cheese Dump Cake Recipe
This Lemon Cream Cheese Dump Cake Recipe is bright, creamy and very easy to make.
Ingredients
- Lemon pie filling – 1 can 21 ounces
- Cream cheese – 8 ounces softened
- Yellow cake mix – 1 box about 15.25 ounces
- Unsalted butter – ½ cup melted
- Lemon zest – 1 tablespoon
- Vanilla extract – 1 teaspoon
- Powdered sugar – for dusting optional
Instructions
Preheat the Oven
- Preheat your oven to 175°C. This helps the cake bake evenly and properly.
Prepare the Baking Dish
- Lightly grease a baking dish. This prevents sticking and helps easy serving later.
Add Lemon Filling
- Spread lemon pie filling evenly in the baking dish. This forms the base layer.
Add Cream Cheese
- Cut cream cheese into small cubes. Scatter them evenly over the lemon filling.
Add Flavor Boost
- Sprinkle lemon zest and drizzle vanilla extract over the cream cheese pieces.
Add Cake Mix
- Sprinkle dry cake mix evenly over the top. Do not stir or press down.
Pour Butter
- Slowly pour melted butter over the cake mix. Try to cover most areas.
Check Dry Spots
- If some dry cake mix remains, gently drizzle extra butter if needed.
Bake the Cake
- Place dish in the oven. Bake for forty-five minutes until golden and bubbly.
Cool Slightly
- Remove cake from oven. Let it cool for ten minutes before serving.
Optional Topping
- Dust powdered sugar on top for extra sweetness and a pretty look.
Serve and Enjoy
- Serve warm or at room temperature. Enjoy the creamy lemon flavor.
Notes
- Use lemon cake mix for stronger lemon flavor.
- Add white chocolate chips for extra sweetness.
- Use low-fat cream cheese for lighter texture.
- Add fresh blueberries for fruity variation.
- Serve with whipped cream for extra richness.
- Add sliced almonds for crunch on top.
- Use lime filling for a citrus twist.