Lemon Cream Cheese Dump Cake Recipe
The Lemon Cream Cheese Dump Cake Recipe is a delightful confection that marries the bright zestiness of lemon with the rich, smooth texture of cream cheese, all in the form of an irresistibly easy dump cake.
Equipment
- Oven
- 9x13 inch baking dish
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Zester
- Spatula
Ingredients
- 1 box of yellow cake mix
- 2 cans 21 ounces each of lemon pie filling
- 1 package 8 ounces of cream cheese, softened
- 1/2 cup of unsalted butter melted
- 1 teaspoon of vanilla extract
- Zest of one lemon
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking dish.
- Layer the lemon pie filling evenly at the bottom of the prepared baking dish.
- Mix the cream cheese with vanilla extract and lemon zest using an electric mixer until smooth and creamy.
- Scatter dollops of the cream cheese blend across the layer of lemon pie filling.
- Evenly distribute the dry cake mix across the surface. Do not stir.
- Drizzle melted butter over the cake mix, covering as much of it as possible.
- Bake in the preheated oven for 45-50 minutes or until the top is beautifully golden and the filling is bubbly.
- Let cool for about 15 minutes before serving. Optionally, dust with powdered sugar.
Notes
- Add berries: Toss in a cup of fresh blueberries or raspberries for a fruity twist.
- Chocolate chips: Sprinkle a handful of chocolate chips over the cake mix before baking for a chocolate touch.
- Coconut: Add a layer of shredded coconut beneath the cake mix for a tropical flavor.
- Nutty delight: Add chopped pecans or walnuts on top before baking for added crunch.
- Spice it up: Mix a teaspoon of cinnamon into the cake mix for a warm, spiced flavor.