Description
Looking for a simple yet irresistible dessert that combines tangy lemon with creamy cheesecake and a buttery cake topping? Look no further than this Lemon Cream Cheese Dump Cake! Perfect for any occasion, this easy-to-make treat is sure to become a favorite at your next gathering.
Ingredients
1 can (21 oz) lemon pie filling
1 package (8 oz) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 package (15.25 oz) yellow cake mix
1/2 cup unsalted butter, melted
1 cup chopped pecans or walnuts (optional)
Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
- Spread the lemon pie filling evenly over the bottom of the prepared baking dish. Drop spoonfuls of the cream cheese mixture over the lemon pie filling.
- Evenly sprinkle the yellow cake mix over the cream cheese mixture.
- Drizzle the melted butter over the cake mix. If desired, sprinkle chopped pecans or walnuts on top.
- Bake for 40-45 minutes, or until the top is golden brown and the cake is set.
- Allow to cool slightly before serving. Dust with powdered sugar if desired.
Notes
For added flavor, consider mixing lemon zest into the cream cheese mixture.
This cake is delightful when served warm or at room temperature and pairs well with vanilla ice cream or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: Approximately 350 kcal per serving
