Lemon Dump Cake with Cream Cheese
A quick and easy dessert that combines the bright, tangy taste of lemon with the creamy richness of cream cheese, all in a no-mix dump cake style.
Equipment
- 9x13-inch Baking Dish
Ingredients
Lemon Dump Cake Base
- 1 can (16 oz) lemon pie filling
- 1 package (15 oz) yellow cake mix
- 8 oz cream cheese cubed
- ½ cup unsalted butter sliced
Optional Toppings
- powdered sugar for dusting
- whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly in the prepared dish.
- Distribute the cream cheese cubes evenly over the filling.
- Sprinkle the dry cake mix evenly over the top, ensuring full coverage.
- Arrange the butter slices evenly over the cake mix.
- Bake for 40-45 minutes or until the top is golden brown and crisp.
- Let the cake cool slightly before serving. Dust with powdered sugar or serve with whipped cream.
Notes
For an extra citrus kick, add fresh lemon zest before baking. Try serving warm with vanilla ice cream for a delightful treat!