Lemon Cream Cheese Dump Cake
A delightful and easy dessert combining the tang of lemon and creaminess of cream cheese, perfect for any occasion.
Servings: 12 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 can (16 ounces) lemon pie filling Sweet and zesty base
- 1 cup white chocolate chips Adds creamy texture and flavor
- 4 ounces cream cheese, cut into small cubes Provides a rich, creamy layer
- 1 box (15.25 ounces) lemon-flavored cake mix Essential flavor component
- 1/2 cup unsalted butter, sliced Adds moisture and creates a golden top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly at the bottom of the greased dish.
- Sprinkle the white chocolate chips over the filling.
- Scatter the cubed cream cheese on top evenly.
- Evenly distribute the dry lemon cake mix over all the layers.
- Arrange the butter slices across the cake mix.
Baking
- Place the dish in the oven and bake for about 1 hour, or until the top is golden and the filling is bubbling.
- Let it rest for a few minutes before serving warm.
Notes
For enhanced flavor, consider adding a splash of lemon zest. This cake can be made ahead and stored in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.