Lemon Cream Cheese Dump Cake Recipe
This Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert with layers of lemony goodness and creamy cheese. Perfect for any occasion!
Ingredients
- 1 box (15.25 oz) lemon cake mix
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread Pie Filling: Spread the lemon pie filling evenly in the bottom of the prepared baking dish.
- Cream Cheese Mixture:
- In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the vanilla extract and eggs, one at a time, beating well after each addition until fully incorporated.
- Drop spoonfuls of the cream cheese mixture over the lemon pie filling and gently spread to form an even layer.
- Add Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
- Butter: Drizzle the melted butter evenly over the top of the cake mix. Ensure all areas are covered for a golden, crispy top.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the cake is set. A toothpick inserted into the center should come out clean.
- Cool and Serve: Allow the cake to cool for about 20 minutes before serving. You can serve it warm or at room temperature. For an extra touch, you can top it with whipped cream or a scoop of vanilla ice cream.
Enjoy your Lemon Cream Cheese Dump Cake!
