Lemon Cream Cheese Dump Cake
A delightful and easy dessert that combines refreshing lemon flavor with creamy cream cheese, perfect for any gathering or sweet tooth craving.
Ingredients
Main Ingredients
- 2 cans lemon pie filling (21 oz each)
- 8 oz cream cheese (softened and cubed)
- 1/2 cup granulated sugar (for cream cheese)
- 1 teaspoon vanilla extract
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup butter (melted)
- 1/4 cup water
- 1 large egg
- 2 tablespoons lemon juice (for extra tang)
- 1/4 teaspoon lemon zest (for bright flavor)
Instructions
Preparation
- Spread the lemon pie filling evenly in the bottom of a baking dish.
- Place the cream cheese cubes on top without mixing them with the pie filling.
Cake Layering
- Generously sprinkle the yellow cake mix over the cream cheese layer, ensuring it covers the entire surface.
- In a bowl, mix melted butter, water, egg, lemon juice, and lemon zest. Drizzle this mixture evenly over the cake mix.
Baking
- Preheat your oven to 350°F (175°C).
- Bake for about 35-40 minutes, or until the top is golden brown and the cake is set.
- Let it cool before serving.
Notes
Ensure the cream cheese is well softened to mix easily with other ingredients. This cake is best served warm or at room temperature. You can top it with whipped cream or ice cream for indulgence.