Instructions:
Step 1: Prepare the Cake Base
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a large bowl, combine cake mix and melted butter until crumbly. Press mixture into the bottom of the prepared dish.
Step 2: Add the Lemon Pie Filling
Evenly spread the lemon pie filling over the cake base.
Step 3: Make the Cream Cheese Mixture
In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; mix until creamy.
Step 4: Layer and Swirl
Drop spoonfuls of cream cheese mixture onto the lemon pie filling. Gently swirl with a knife or spatula for a marbled effect.
Step 5: Bake & Serve
Bake for 40-45 minutes, or until golden brown and set. Cool slightly before serving warm or at room temperature. Top with whipped cream, if desired.
Keto/Low-Carb Variations:
Use a keto-friendly cake mix (almond or coconut flour), coconut oil or ghee instead of butter, and a sugar substitute (erythritol or stevia) in the cream cheese mixture. Make a sugar-free lemon pie filling or use a store-bought sugar-free option.
Tips & Tricks:
- Add a tablespoon of lemon zest to the cake mix for extra zing!
- Experiment with other pie fillings (raspberry, blueberry, etc.)
- Sprinkle extra powdered sugar on top for extra sweetness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions (FAQs):
Can I use a different cake mix?
Yes! Experiment with vanilla, yellow, or even chocolate.
Can I use fresh lemon juice instead of pie filling?
Yes, mix fresh lemon juice with sugar (or a sugar substitute).
Can I freeze leftovers?
Yes, for up to a month. Wrap tightly and store in an airtight container. Thaw overnight in the refrigerator.
Can I use light cream cheese?
Yes, but the texture and flavor might be slightly different.
Enjoy this easy and delicious Lemon Cream Cheese Dump Cake! It’s the perfect treat for any occasion.
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