Lemon Cream Cheese Dump Cake
A refreshing and easy dessert that combines the tangy taste of lemon with the creaminess of cream cheese, all topped with a light, fluffy cake layer.
Ingredients
For the cream cheese layer
- 8 ounces cream cheese, softened Make sure it’s softened for easy blending.
- 1/2 cup unsalted butter, melted Melt until silky and smooth.
- 1 cup powdered sugar
- 1/4 teaspoon kosher salt Enhances the overall flavor.
- 1 large egg Acts as a binding agent.
For the filling and topping
- 21 ounces lemon pie filling Provides the refreshing citrus flavor.
- 15.25 ounces yellow cake mix For the cake base.
- 1 tablespoon unsalted butter, melted for drizzling To create a golden crust.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
- In a medium mixing bowl, combine softened cream cheese and melted butter until smooth.
- Add powdered sugar and kosher salt; mix until fully incorporated.
- Add egg and continue to beat until well blended.
- Spread the creamy mixture evenly in the baking dish.
Layering
- Spoon the lemon pie filling over the cream cheese mixture, smoothing out evenly.
- Sprinkle the yellow cake mix evenly over the lemon filling without stirring.
- Drizzle the melted butter over the top of the cake mix.
Baking
- Bake for approximately 45 to 50 minutes, or until the top is golden brown and the cake is bubbly.
- Allow cooling slightly before serving.
Notes
For variations, consider adding lemon zest to the cream cheese mixture or topping with fresh berries and whipped cream. Allowing the cake to cool enhances the flavors.