Description
This Lemon Cream Cheese Dump Cake offers a heavenly combination of tangy lemon and rich cream cheese enveloped in a moist cake that’s both easy to make and irresistibly delicious. Its simplicity, paired with a rustic charm, makes it a perfect dessert for any occasion.
Ingredients
Scale
- 1 (15.25 oz) box of lemon cake mix
- 2 (8 oz) packages of cream cheese, softened
- 1/2 cup of sugar
- 1 (21 oz) can of lemon pie filling
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Mix Ingredients: In a bowl, mix the cream cheese with the sugar until smooth and creamy.
- Layer the Filling: Spread the lemon pie filling evenly at the bottom of the prepared baking dish.
- Add Cream Cheese Mixture: Drop the cream cheese mixture by spoonfuls over the lemon filling. It doesn’t need to be spread evenly.
- Top with Cake Mix: Sprinkle the lemon cake mix evenly over the top, using a fork to cover any large gaps.
- Bake: Place in the oven and bake for about 45-50 minutes, or until the top is golden brown and the filling is bubbly.
- Cool and Serve: Allow the cake to cool before serving. It can be enjoyed warm or at room temperature.
Notes
- Variations: Feel free to add a zest of one lemon to the cream cheese mixture for an extra lemony flavor, or experiment with other citrus fruits like lime or orange.
- Serving Suggestions: This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 430 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Carbohydrates: 37 g
- Protein: 4 g
- Cholesterol: 41 mg