This Lemon Cream Cheese Dump Cake is a simple and refreshing dessert that perfectly captures the essence of a summer afternoon. The vibrant lemon flavor combined with the creaminess of the cream cheese creates a moist, delicious cake that melts in your mouth. Here’s how to make it:
Ingredients:
- 1 (16 oz) can lemon pie filling
- 1 (15 oz) package yellow cake mix
- 4 oz cream cheese, cubed
- ½ cup (1 stick) unsalted butter, thinly sliced
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and lightly grease a square baking dish (9×9 inch) with butter or non-stick spray.
- Layer the Ingredients:
- Lemon Pie Filling: Pour the lemon pie filling into the bottom of the greased baking dish, spreading it evenly into the corners.
- Cake Mix and Cream Cheese: Sprinkle half of the cake mix over the lemon filling. Then, evenly distribute the cubed cream cheese on top.
- Finish with Cake Mix: Sprinkle the remaining half of the cake mix over the cream cheese and filling layers.
- Add the Butter:
- Thinly slice the butter and place the slices in a single layer on top of the cake mix. Try to cover as much of the surface as possible to ensure a golden, buttery topping.
- Bake the Cake:
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Remove from the oven and allow the cake to cool for 15-20 minutes before serving.
Enjoy!
This Lemon Cream Cheese Dump Cake is the perfect dessert to bring a burst of citrusy brightness to any occasion. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!