Add the Cake Mix:
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- Sprinkle the dry yellow cake mix evenly over the lemon pie filling. Do not mix—this layering method is what gives the cake its unique texture.
- Distribute the Cream Cheese:
- Scatter the cubed cream cheese across the surface of the cake mix. Space the cubes evenly to ensure pockets of creamy goodness throughout the cake.
- Top with Butter:
- Place the slices of butter evenly over the top of the dry cake mix and cream cheese. The butter will melt as the cake bakes, creating a moist and crumbly topping.
- Bake to Perfection:
- Bake in the preheated oven for 40–50 minutes, or until the top is golden brown and bubbly. The edges should be slightly crispy, and the center should be set.
- Cool and Serve:
- Allow the cake to cool slightly before serving. This will help it set and make it easier to slice.
Serving Suggestions
- Warm and Gooey: Serve the cake warm, straight out of the oven, for an indulgent treat.
- Add a Scoop: Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
- Citrus Twist: Garnish with lemon zest or thin lemon slices to enhance the citrus flavor.
Storage Tips
- Refrigerate Leftovers: Store in an airtight container in the refrigerator for up to 3 days. The cream cheese layer may soften over time but will remain delicious.
- Reheat Before Serving: Warm individual portions in the microwave for 15–20 seconds for that fresh-out-of-the-oven taste.
Why You’ll Love This Recipe
- Quick and Easy: Minimal effort with impressive results.
- Bursting with Flavor: The tangy lemon, creamy cheese, and buttery crust are a match made in dessert heaven.
- Crowd-Pleaser: Perfect for gatherings or potlucks, this cake is always a hit.
Prepare to wow your friends and family with this Lemon Cream Cheese Dump Cake—it’s as easy as it is irresistible!
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