Introduction
Lemon Cream Cheese Dump Cake is the ultimate easy dessert—bright, creamy, and full of irresistible flavor. With layers of tangy lemon pie filling, sweet cream cheese, and a buttery cake topping, this dessert requires almost no effort but delivers maximum satisfaction. It’s a sunshine-filled treat that’s perfect for spring, summer, or anytime you need a quick yet impressive dessert.
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Ingredients
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 box yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- Optional: whipped cream or powdered sugar, for serving
Instructions
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1. Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2. Layer the Ingredients
- Spread the lemon pie filling evenly across the bottom of the dish.
- In a small bowl, beat together cream cheese and powdered sugar until smooth. Drop spoonfuls of this mixture over the lemon pie filling.
- Sprinkle the dry cake mix evenly over the top.
- Drizzle the melted butter evenly over the cake mix, covering as much as possible.
3. Bake
- Bake for 35–40 minutes, or until the top is golden brown and bubbly.
4. Serve
- Let cool slightly before serving. Top with whipped cream or a dusting of powdered sugar if desired.
Storage
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for a warm, gooey treat.
- Best enjoyed fresh—freezing is not recommended due to the cream cheese layer.
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