Description
This bright Lemon Cream Cheese Dump Cake features layers of zesty pie filling and sweetened cream cheese sandwiched between a buttery cake mix crumble. It combines dump cake simplicity with the creamy texture of cheesecake bars.
Ingredients
- 15.25 ounce box lemon cake mix
- 3/4 cup unsalted butter
- 2 21 ounce cans lemon pie filling
- 16 ounces cream cheese
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish with nonstick spray or butter.
- Place the lemon cake mix into a large bowl and pour the melted butter over the dry powder.
- Stir the mixture with a fork until it forms coarse, moist crumbs with no dry powder remaining.
- Press approximately half of the crumb mixture firmly into the bottom of the prepared baking dish to form an even bottom crust.
- Spread both cans of lemon pie filling evenly over the bottom crust layer.
- Beat the softened cream cheese, granulated sugar, egg, lemon zest, and lemon juice in a medium bowl until smooth and creamy.
- Wash hands and surfaces thoroughly after handling the raw egg.
- Drop spoonfuls of the cream cheese mixture over the lemon pie filling and gently spread it out to cover the surface.
- Sprinkle the remaining cake mix crumbs evenly over the top of the cream cheese layer.
- Bake for 35 to 40 minutes until the edges are golden brown and the center is set.
- Remove the pan from the oven and transfer it to a wire rack to cool completely for at least 1 hour so the filling firms up.
- Dust the top with powdered sugar just before slicing and serving.
Notes
- Cool the cake completely for at least 1 hour for the filling to set before slicing.
- Wash hands and surfaces after handling raw egg.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American