Lemon Cream Cheese Dump Cake
A delightful and easy dessert that combines tart lemon and creamy cream cheese, perfect for any gathering.
Ingredients
For the cream cheese layer
- 1 block cream cheese (8 ounces), softened Make sure it's softened for easy mixing.
- 1/2 cup unsalted butter, melted Use additional melted butter for topping.
- 1 cup powdered sugar
- 1 large egg Provides structure to the cream cheese layer.
- 1 teaspoon kosher salt Balances flavors.
For the cake
- 1 package lemon pie filling The vibrant base for the dessert.
- 1 box yellow cake mix Acts as a crumbly topping.
- 1 tablespoon unsalted butter, melted For topping the cake mix.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
- In a medium bowl, combine the softened cream cheese, melted butter, powdered sugar, and kosher salt. Beat until smooth and creamy.
- Add the egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly at the bottom of the greased baking dish.
- Spoon the lemon pie filling over the cream cheese layer and spread it evenly.
Baking
- Sprinkle the yellow cake mix evenly over the lemon pie filling without stirring.
- Drizzle the remaining tablespoon of melted butter over the top.
- Bake for 45-50 minutes, until the top is golden and bubbly.
Serving
- Let the cake cool slightly before serving warm, ideally with whipped cream or vanilla ice cream.
Notes
Use softened cream cheese for easier blending. You can use homemade lemon pie filling for a fresher taste. Store leftovers covered in the refrigerator for up to five days.