Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake

Author: Chef Elsa Prep Time: 15 min
Cook Time: 40 min Total Time: 55 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description A simple yet impressive lemon cream cheese dump cake that requires minimal effort but delivers bright flavors and a creamy texture.

Ingredients

  • 16 ounces cream cheese, at room temperature
  • 10 tablespoons unsalted butter, melted, plus more for greasing the dish
  • 1 box yellow cake mix ( 13.25 to 15.25 ounces)
  • 1 large egg
  • 1/2 cup powdered sugar
  • 1/2 teaspoon kosher salt
  • 1 can lemon pie filling ( 21 ounces ), divided
  • Whipped cream or vanilla ice cream, for serving (optional)
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Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
  2. In a bowl, beat cream cheese with powdered sugar until smooth.
  3. Stir in half of the lemon pie filling and the egg until combined.
  4. In another bowl, combine cake mix, remaining lemon pie filling, melted butter, and salt. Mix until evenly moistened.
  5. Spread the cake mixture into the baking dish, then drop spoonfuls of the cream cheese mixture on top.
  6. Gently swirl the cream cheese mixture into the cake batter with a knife or toothpick.
  7. Bake for 35 to 40 minutes until golden brown and a toothpick comes out clean.
  8. Cool for 15 minutes before serving with whipped cream or ice cream if desired.

Notes

  1. Notes
  2. Ensure cream cheese is at room temperature for easy mixing. Avoid over swirling to maintain a nice contrast in the cake.