The Ultimate Lemon Cheesecake Dump Cake Recipe You Need to Try
This Lemon Cheesecake Dump Cake is the ultimate easy-to-make dessert that combines tangy lemon, smooth cream cheese, and a golden, crispy cake topping. With minimal prep and no need for complicated steps, this dump cake is perfect for busy weeknights, potlucks, or holiday gatherings. The delicious combination of lemon pie filling and cream cheese creates a rich, satisfying dessert that will become a family favorite.
Ingredients
- 1 box lemon cake mix
- 8 oz cream cheese, softened
- ½ cup butter, melted
- 1 can (21 oz) lemon pie filling
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Spread the lemon pie filling evenly in the bottom of a 9×13-inch baking dish.
In a separate bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth.
Dollop the cream cheese mixture on top of the pie filling, spreading it out gently with a spatula.
Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
Pour the melted butter evenly over the cake mix.
Bake for 35-40 minutes, or until the top is golden brown and bubbly.
Let the cake cool for a few minutes before serving. Enjoy!
Notes
-
For best results, make sure the cream cheese is softened before mixing with the other ingredients to ensure a smooth texture.
-
You can use a variety of cake mixes, including yellow, white, or even gluten-free options, depending on your preferences.
-
This cake can be stored in the refrigerator for up to 3-4 days, or frozen for longer storage. Reheat before serving for the best texture.
-
Customize the flavor by adding fruit fillings such as peach or cherry for a unique twist.