Description
This unbelievably easy Zesty Lemon Cream Cheese Dump Cake combines tangy lemon, rich cream cheese, and a buttery cake mix for a perfect, fuss-free dessert.
Ingredients
1 (21 oz) can lemon pie filling
1 (8 oz) package cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (15.25 oz) box yellow cake mix (or white cake mix)
1 cup (2 sticks) unsalted butter, melted
Optional: Zest of 1 lemon, powdered sugar for dusting
Instructions
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Step 2: Spread the lemon pie filling evenly over the bottom of the prepared baking dish.
Step 3: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Drop spoonfuls of the cream cheese mixture over the lemon pie filling. Don't worry about spreading it perfectly, as it will melt and swirl.
Step 4: Evenly sprinkle the dry cake mix over the lemon and cream cheese layers.
Step 5: Drizzle the melted butter over the entire cake mix layer, ensuring as much of the dry mix is covered as possible.
Step 6: Bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly. The center should be set.
Step 7: Remove from oven and let cool slightly before serving. Dust with powdered sugar and fresh lemon zest if desired. Serve warm or at room temperature.
Notes
For an extra burst of lemon flavor, add the zest of one fresh lemon to the cream cheese mixture. You can also add a handful of fresh raspberries or blueberries over the lemon pie filling for a fruity twist!
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
