Description
This Lemon Dump Cake with Cream Cheese is a deliciously simple dessert that combines tangy lemon pie filling with a rich cream cheese layer, topped with a buttery yellow cake mix crust. Perfect for a last-minute treat, it offers a delightful balance of sweet and tart flavors with a moist, golden topping.
Ingredients
Scale
Main Ingredients
- 2 (21 oz / 595g) cans lemon pie filling
- 1 (15.25 oz / 432g) box yellow cake mix
- 8 oz (226g) cream cheese, softened
- ½ cup (100g) granulated sugar
- ½ cup (113g) unsalted butter, sliced into thin pats
For Serving
- Powdered sugar (for dusting)
- Whipped cream or vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Add Lemon Filling: Spread the lemon pie filling evenly into the bottom of the prepared baking dish, creating a flavorful base for the cake.
- Cream Cheese Layer: In a small bowl, combine the softened cream cheese and granulated sugar. Mix until smooth and creamy. Drop spoonfuls of this mixture evenly over the lemon pie filling layer.
- Top with Cake Mix: Sprinkle the dry yellow cake mix evenly over the cream cheese layer. Do not stir the layers to maintain distinct textures.
- Add Butter: Arrange the thin pats of unsalted butter evenly across the surface of the cake mix. This will melt during baking to create a golden, moist topping.
- Bake: Bake the assembled cake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the edges are bubbly. Remove from oven and allow to cool slightly.
- Serve: Serve the lemon dump cake warm, dusted with powdered sugar and accompanied by whipped cream or vanilla ice cream for extra indulgence.
Notes
- Ensure the cream cheese is fully softened for easier mixing and smoother layering.
- Do not stir the layers after assembling to keep the textures distinct and the topping crumbly.
- You can substitute the lemon pie filling with other fruit pie fillings for a different flavor profile.
- Leftovers can be stored in the refrigerator covered for up to 3 days and reheated before serving.
- This cake is best enjoyed warm, straight from the oven, topped with a scoop of ice cream or whipped cream.
