Lemon Cream Cheese Dump Cake
A sunny, creamy dessert that’s almost effortless! This Lemon Cream Cheese Dump Cake combines the tang of lemon with the richness of cream cheese for a perfectly sweet-tart treat that tastes like spring in every bite. 🌼
Ingredients:
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- Optional: powdered sugar for dusting
Instructions:
- Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or nonstick spray. - Spread the lemon pie filling evenly across the bottom of the dish.
- In a bowl, beat together the cream cheese, sugar, and vanilla until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the lemon pie filling.
(No need to spread perfectly—it will melt into creamy pockets!) - Sprinkle the dry cake mix evenly over the top.
- Pour the melted butter evenly over the cake mix.
(Make sure most of the cake mix is moistened for a golden top.) - Bake for 40–45 minutes, or until the top is golden and bubbling at the edges.
- Cool slightly before serving.
Enjoy warm, at room temperature, or chilled — every way is delicious!
Tips:
- Add a sprinkle of white chocolate chips or toasted coconut for extra flavor.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate treat.
