Description
Lemon Cream Cheese Dump Cake is a simple, delicious dessert that combines tangy lemon pie filling with creamy sweetened cream cheese, topped with moist yellow cake mix and a buttery, nutty crust. This dump-and-bake recipe requires minimal effort and results in a luscious, crowd-pleasing cake perfect for gatherings or a comforting treat.
Ingredients
Scale
Lemon Layer
- 1 can (21 oz) lemon pie filling
Cream Cheese Mixture
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Cake Layer
- 1 package (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
Toppings (Optional)
- 1 cup chopped pecans or walnuts
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy removal of the cake.
- Make Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth, creamy, and well combined.
- Layer Lemon Pie Filling: Spread the lemon pie filling evenly over the bottom of the prepared baking dish, creating a tangy base layer for the cake.
- Add Cream Cheese Mixture: Drop spoonfuls of the prepared cream cheese mixture evenly over the lemon pie filling to create a rich, creamy layer.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the cream cheese layer, covering it completely.
- Drizzle Melted Butter and Add Nuts: Drizzle the melted unsalted butter evenly over the cake mix to moisten it during baking. If desired, sprinkle the chopped pecans or walnuts on top for added texture and flavor.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until the top turns golden brown and the cake is set and cooked through.
- Cool and Serve: Allow the cake to cool slightly before serving. Optionally, dust the top with powdered sugar for a touch of sweetness and presentation.
Notes
- You can substitute lemon pie filling with homemade lemon curd for a fresher taste.
- Ensure the cream cheese is softened to avoid lumps when mixing.
- For a nut-free version, omit the pecans or walnuts.
- If you prefer a tangier flavor, add a tablespoon of lemon zest to the cream cheese mixture.
- Store leftovers in the refrigerator for up to 3 days; warm slightly before serving.
