Lemon Cream Cheese Dump Cake

by

Ingredients

For the Cream Cheese Layer:

  • 1 package 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract

For the Cake:

  • 1 box lemon cake mix any brand
  • 1 can 15.75 ounces lemon pie filling
  • 1/2 cup unsalted butter melted
  • Powdered sugar for dusting (optional)

Instructions

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Prepare the Cream Cheese Layer:

  • In a medium bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Set aside.

Assemble the Cake:

  • Spread the lemon pie filling evenly at the bottom of the prepared baking dish.
  • Dollop the cream cheese mixture over the lemon pie filling and gently spread it into an even layer.
  • Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix.
  • Drizzle the melted butter evenly over the top of the dry cake mix, covering as much of it as possible.

Bake:

  • Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the cake is set.

Cool and Serve:

  • Allow the cake to cool slightly before serving. Dust with powdered sugar if desired. The cake can be served warm or at room temperature.