Description
A delightful and easy-to-make Lemon Cream Cheese Dump Cake that combines creamy cheese, zesty lemon, and a buttery cake topping.
Ingredients
Scale
- 2 (8-ounce) packages of softened cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (15-ounce) can of lemon pie filling
- 1 (15.25-ounce) box of yellow cake mix
- 1 cup melted unsalted butter
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish with a light coating of non-stick spray or butter.
- In a mixing bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until silky and well combined.
- Spread the cream cheese mixture evenly across the bottom of the prepared dish.
- Pour the lemon pie filling over the cream cheese layer, ensuring it covers the surface completely.
- In another bowl, mix the yellow cake mix with the melted butter until it resembles coarse crumbs.
- Sprinkle the crumbly mixture generously over the lemon filling.
- Bake the cake for 35-40 minutes, or until the top is golden brown and the edges start to bubble.
- While the cake bakes, whisk together the powdered sugar, lemon juice, lemon zest, and salt in a small bowl until smooth.
- Once the cake is finished baking, allow it to cool for about 10 minutes before drizzling the lemon glaze over the top.
Notes
- For a lighter option, consider using reduced-fat cream cheese and a sugar substitute.
- Adding fresh berries like blueberries or raspberries on top of the lemon filling can enhance flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 36g
- Sodium: Not specified
- Fat: 14g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: 3g
- Cholesterol: Not specified