Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Step 2: Make the Cake Batter
In a bowl, combine the cake mix, melted butter, and 1/2 cup of the lemon pie filling. Mix well.
Step 3: Layer it Up!
Spread the batter evenly in the prepared dish. Spoon the remaining lemon pie filling over the batter. Gently swirl it in for a marbled effect.
Step 4: Cream Cheese Topping
In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Dollop this mixture over the cake and pie filling.
Step 5: Bake & Enjoy!
Bake for 35-40 minutes, or until golden brown and set. Let cool slightly before serving. Top with whipped cream, if desired.
Keto/Low-Carb Variations
- Use a keto-friendly cake mix or almond flour.
- Substitute a sugar-free lemon curd for the pie filling.
- Use a keto-friendly sweetener in the cream cheese mixture.
Tips & Tricks
- Soften your cream cheese to room temperature for easiest mixing.
- Get creative! Experiment with different pie fillings like blueberry or cherry.
- Serve warm for the best flavor and texture!
Frequently Asked Questions (FAQs)
- Q: Can I make this ahead? A: Yes! Store in the refrigerator and warm before serving.
- Q: Can I freeze leftovers? A: Yes, for up to 3 months. Thaw in the refrigerator.
- Q: Can I use a different pie filling? A: Absolutely! Experiment and find your favorite!
This Lemon Cream Cheese Dump Cake is a simple, delicious dessert that’s perfect for any occasion. Enjoy!