Description
Indulge in the delightful flavors of this Lemon Cream Cheese Dump Cake that combines the zesty brightness of lemon with creamy cheese in a simple yet scrumptious dessert.
Ingredients
Scale
Cake:
- 1 box lemon cake mix
Lemon Cream Cheese Layer:
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, cubed and softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup unsalted butter, thinly sliced
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the base: Spread the lemon pie filling in an even layer in the baking dish.
- Make the cream cheese layer: In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth. Spoon dollops of this mixture over the lemon filling.
- Add the cake mix: Sprinkle the dry cake mix evenly over the cream cheese layer.
- Top it off: Arrange the sliced butter over the cake mix.
- Bake: Bake for 40–45 minutes until golden brown and bubbly.
- Cool and serve: Allow to cool for at least 15 minutes before serving. Enjoy warm or at room temperature.
Notes
- For an extra touch, top with fresh raspberries or blueberries before serving.
- This cake pairs wonderfully with vanilla ice cream or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32 g
- Sodium: 380 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
