Lemon Cream Cheese Dump Cake: Bright, Creamy, and Effortlessly Delicious
Instructions
1. Preheat & Prep:
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
2. Make the Cream Cheese Layer:
In a bowl, beat together cream cheese and sweetened condensed milk until smooth.
Stir in lemon pie filling and vanilla extract until well combined.
Spread this mixture evenly in the prepared baking dish.
3. Add the Cake Topping:
Sprinkle the dry cake mix evenly over the lemon cream cheese layer.
Drizzle melted butter over the top.
4. Bake:
Bake for 35–40 minutes, or until the top is golden and slightly crispy.
Allow to cool for at least 10–15 minutes.
5. Serve:
Dust with powdered sugar and sprinkle fresh lemon zest on top.
Serve warm or chilled.
Tips:
For an extra tangy kick, add 1–2 tbsp fresh lemon juice to the cream cheese mixture.
This dessert can be made a day ahead; it actually tastes even better after chilling overnight.
For a softer topping, reduce butter slightly or cover with foil for the first 20 minutes of baking.
If you want, I can also give you a quick, ultra-creamy version that’s ready in under 20 minutes—perfect for last-minute guests. Do you want me to do that?
