Lemon Cream Cheese Dump Cake
A delightful and easy dessert combining the zesty flavor of lemon with creamy cheese, perfect for any gathering.
Ingredients
Main Ingredients
- 1 box lemon cake mix
- 21 oz can lemon pie filling
- 8 oz cream cheese, softened Make sure cream cheese is softened for easier spreading.
- 1/2 cup unsalted butter, melted Must be melted to cover cake mix.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9x13-inch baking dish.
- Spread the lemon pie filling in an even layer on the bottom of the dish.
- Drop spoonfuls of softened cream cheese over the filling.
- Evenly sprinkle the dry lemon cake mix over the top.
- Drizzle the melted butter over the cake mix, ensuring the surface is covered.
Baking
- Bake for 35-45 minutes, or until the top is golden brown and the edges are bubbly.
- Allow the cake to cool slightly before serving.
Notes
Serve warm or at room temperature, with optional toppings like vanilla ice cream or whipped cream. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.