Introduction
This Lemon Cream Cheese Dump Cake is the perfect combination of sweet, tart, and creamy. With just a few simple ingredients, you can create a luscious dessert that tastes like it came straight from a bakery. It’s buttery, tangy, and melt-in-your-mouth delicious — a true crowd-pleaser for potlucks, family dinners, or holidays.
Ingredients (Serves 10–12)
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup unsalted butter, melted
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven: Set oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer filling: Spread lemon pie filling evenly across the bottom of the dish.
- Cream mixture: In a bowl, beat softened cream cheese, sugar, and vanilla until smooth. Dollop and spread over the pie filling.
- Add cake mix: Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
- Top with butter: Pour melted butter evenly over the cake mix. (Don’t stir — this is what makes the “dump” cake magic!)
- Bake: Bake uncovered for 40–45 minutes, until the top is golden and bubbly.
- Cool & serve: Let cool slightly before serving. Dust with powdered sugar if desired.
Tips & Variations
- Add a handful of white chocolate chips for extra sweetness.
- Swap lemon pie filling with blueberry or raspberry for a fruity twist.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- For a lighter version, use reduced-fat cream cheese.
Enjoy !!
