Lemon Cream Cheese Dump Cake
A delightful dessert with zesty lemon flavor and creamy textures, perfect for spring and summer gatherings.
Ingredients
Main Ingredients
- 1 box lemon cake mix
- 1 cup cream cheese, softened Make sure it's softened for a smooth mixture.
- 1 cup sour cream Can substitute Greek yogurt for added protein.
- 1/2 cup butter, melted
- 1 can lemon pie filling
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup water
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the cream cheese, sour cream, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Spread the lemon pie filling evenly across a greased 9x13 inch baking dish.
- Pour the creamy mixture over the lemon filling, ensuring it’s evenly distributed.
- Sprinkle the lemon cake mix generously on top.
- Drizzle the melted butter over the cake mix, allowing it to soak in.
- Pour water evenly over the entire mixture.
- Bake in the preheated oven for 45-50 minutes, or until the top turns a beautiful golden brown.
- Let the cake cool slightly before serving. Enjoy it warm or chilled.
Notes
Best served with whipped cream or fresh berries. Store leftovers in an airtight container in the refrigerator for up to a week.