Lemon Cream Cheese Dump Cake
Ingredients:
- Lemon Pie Filling: 1 can (21 ounces)
- Cream Cheese: 1 package (8 ounces), softened
- Yellow Cake Mix: 1 box (15.25 ounces)
- Unsalted Butter: 1/2 cup (1 stick), melted
Optional Ingredients for Extra Flavor:
- Lemon Zest: 1 tablespoon
- Powdered Sugar: For dusting
- Whipped Cream or Vanilla Ice Cream: For serving
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare the Dish: Grease a 9×13-inch baking dish or spray it with non-stick cooking spray.
- Cream Cheese Layer:
- In a bowl, beat the softened cream cheese until smooth.
- Spread the cream cheese evenly across the bottom of the prepared baking dish.
- Add Lemon Pie Filling:
- Spoon the lemon pie filling over the cream cheese layer. Spread it out evenly with a spatula.
- Cake Mix Layer:
- Sprinkle the dry yellow cake mix evenly over the lemon pie filling. Do not stir or mix; just spread it out.
- Butter Layer:
- Drizzle the melted butter evenly over the top of the cake mix. It’s okay if some areas of the cake mix aren’t covered completely by butter.
- Bake:
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the cake has set. The edges should be bubbly and the center should be firm.
- Cool:
- Let the cake cool for about 15 minutes before serving. This will help the layers set and make it easier to cut.
- Optional Garnishes:
- For added flavor, sprinkle lemon zest over the top.
- Dust with powdered sugar for a touch of sweetness.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
This Lemon Cream Cheese Dump Cake is a delightful and easy dessert that combines the tartness of lemon with the richness of cream cheese and the sweetness of cake. Enjoy!