Description
Lemon cream cheese dump cake brings zesty sunshine to classic dessert traditions. Southern comfort meets citrus delight with minimal effort and maximum flavor satisfaction.
Ingredients
Scale
Main Ingredients:
- 1 box yellow cake mix
- 1 can lemon pie filling
- 1 package cream cheese, softened
Liquid/Fat Ingredients:
- 1/2 cup (120 ml) butter, melted
Garnish (Optional):
- powdered sugar
- lemon zest
Instructions
- Prepare the oven to a toasty 350F (175C), ensuring an ideal baking environment.
- Pour the vibrant lemon pie filling into a spacious 9×13-inch baking dish, creating an even, glossy base layer.
- Dollop soft cream cheese across the lemon filling, distributing creamy pockets throughout the surface.
- Generously cascade the dry cake mix over the cream cheese and lemon layers, creating a uniform powdery blanket.
- Melt butter and artfully drizzle it across the cake mix, aiming to saturate as much of the dry mixture as possible.
- Slide the dish into the preheated oven and bake for 35-40 minutes, watching for a rich golden-brown transformation on top.
- Remove from oven and let the cake rest briefly, allowing flavors to settle and temperature to moderate.
- Optional: Dust with delicate powdered sugar or sprinkle fresh lemon zest for an elegant finishing touch before serving warm.
Notes
- Swap cream cheese for dairy-free alternatives like vegan cream cheese to make this recipe suitable for lactose-intolerant or vegan diets.
- Reduce sugar content by using sugar-free pie filling and a low-sugar cake mix for a more diabetic-friendly version.
- Enhance lemon flavor by adding fresh lemon juice or zest directly into the pie filling for a brighter, more intense citrus taste.
- Prevent cake mix from clumping by sifting it evenly over the filling, ensuring a smooth and consistent texture throughout the dessert.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 33 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg