The Lemon Cream Cheese Dump Cake is a delightfully easy dessert that combines the tangy zest of lemon with the creamy richness of cream cheese. This no-fuss recipe requires minimal preparation and is perfect for those seeking a quick yet delicious treat. Ideal for any occasion, from family gatherings to potlucks, this cake is sure to impress with its moist texture and vibrant flavors.
Measuring cups (if measuring ingredients from bulk)
Ingredients
1canabout 22 oz lemon pie filling
8ozcream cheesecut into cubes
1boxabout 15.25 oz yellow cake mix
1/2cup1 stick unsalted butter, thinly sliced
Instructions
Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures the cake cooks evenly.
Prepare Baking Dish: Grease a 9x13 inch baking dish with butter or non-stick spray to prevent the cake from sticking.
Layer Lemon Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish. This forms the tangy base of your cake.
Add Cream Cheese: Distribute the cubed cream cheese evenly over the lemon pie filling. The cream cheese will melt during baking, adding a creamy texture to the cake.
Sprinkle Cake Mix: Gently sprinkle the yellow cake mix over the cream cheese layer, ensuring it's evenly distributed.
Arrange Butter Slices: Place the thinly sliced butter pieces evenly on top of the cake mix. This will help in creating a golden and crisp top layer.
Bake the Cake: Bake in the preheated oven for about 35-40 minutes. The cake is done when it's golden brown on top and the edges are bubbly.
Cool and Serve: Allow the cake to cool slightly before serving. This helps it set and makes it easier to slice.
Optional Toppings: Serve warm, optionally topped with whipped cream, a scoop of vanilla ice cream, or fresh berries for an added touch.
Notes
For a lighter version, use low-fat cream cheese.
Lemon curd can be mixed with the pie filling for an intensified lemon flavor.
The cake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.