Description
Lemon cream cheese dump cake brings zesty sunshine to classic dessert comfort. Quick and easy assembly creates a moist, tangy treat you’ll crave at first bite.
Ingredients
Scale
Main Ingredients:
- 1 box lemon cake mix
- 1 can (21 ounces / 595 grams) lemon pie filling
- 8 ounces (227 grams) cream cheese, softened
Binding/Moisture Ingredients:
- 1/2 cup (113 grams) unsalted butter, melted
Optional Garnish/Flavor Enhancers:
- None specified in original recipe
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly coat a 9×13-inch baking dish with non-stick spray or butter.
- Distribute the lemon pie filling uniformly across the bottom of the prepared baking dish, creating an even base layer.
- Using a hand mixer, whip the cream cheese until silky and smooth, ensuring no lumps remain.
- Delicately dollop softened cream cheese spoonfuls across the lemon pie filling, creating random patches.
- Evenly scatter the dry lemon cake mix over the cream cheese layer, maintaining a consistent coverage without mixing or stirring.
- Drizzle melted butter systematically across the entire cake mix surface, ensuring complete and thorough distribution.
- Transfer the dish to the preheated oven and bake for 35-40 minutes, watching for a golden-brown crust and bubbling edges.
- Remove from oven and let the cake rest for 10-15 minutes to settle and cool slightly.
- Optional: Garnish with a light dusting of powdered sugar or a dollop of whipped cream before serving.
Notes
- Customize the sweetness by adjusting the amount of lemon pie filling for a more or less tangy flavor profile.
- Ensure cream cheese is at room temperature for smoother, easier mixing and better distribution throughout the cake.
- Transform this dessert into a gluten-free option by using a gluten-free lemon cake mix and checking ingredient labels carefully.
- Enhance the texture by adding a sprinkle of sliced almonds or lemon zest on top before baking for extra crunch and brightness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 340
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 45 mg