Lemon Cream Cheese Dump Cake
π Ingredients:
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling (or lemon curd)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- Optional: zest of 1 lemon, powdered sugar for dusting
πͺ Instructions:
1. Preheat Oven:
Preheat to 350Β°F (175Β°C). Grease a 9×13-inch baking dish.
2. Add the Filling:
Spread the lemon pie filling evenly in the bottom of the dish.
3. Cream the Cheese:
In a bowl, mix cream cheese with the sugar until smooth. Dollop this mixture over the lemon filling. It doesnβt need to be perfectly spreadβthose creamy pockets are golden.
4. Dump the Cake Mix:
Sprinkle the dry cake mix evenly over everything. Do not mix!
5. Add Butter:
Drizzle the melted butter all over the cake mix, covering as much as possible. (You can also slice cold butter and lay it across if you prefer.)
6. Bake:
Bake for 40β45 minutes, or until the top is golden and bubbly.
7. Cool & Serve:
Let it cool for about 15 minutes (it sets a bit more as it cools), then serve warm with whipped cream or a scoop of vanilla ice cream.
β¨ Optional Upgrade: Sprinkle a little powdered sugar and lemon zest on top for a pretty, citrusy finish!