Lemon Cream Cheese Dump Cake Recipe
Ingredients
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F and grease a 9x13 inch baking dish.
- Spread lemon pie filling evenly in the bottom of the dish.
- In a medium bowl, beat cream cheese with granulated sugar until smooth.
- Drop spoonfuls of cream cheese mixture over the lemon filling.
- In a separate bowl, combine cake mix, melted butter, brown sugar, vanilla, and lemon zest.
- Mix until crumbly and well combined.
- Sprinkle cake mix mixture evenly over the cream cheese layer.
- Bake for 40-45 minutes until golden brown and set.
- Remove from oven and let cool for 15 minutes.
- Dust with powdered sugar before serving.
Special Notes
This lemon cream cheese dump cake combines the tangy flavor of lemon with the richness of cream cheese for an irresistible dessert. The "dump" method makes it incredibly easy to prepare - just layer the ingredients and bake. The cream cheese adds a creamy, slightly tangy layer that complements the sweet lemon filling perfectly. This cake is perfect for potlucks, family gatherings, or when you need a quick dessert. Serve warm with vanilla ice cream or whipped cream for an extra special treat.