Instructions:
Get Started:
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Make the Cake Base:
In a large bowl, combine cake mix and melted butter. Mix until crumbly. Press this mixture evenly into the prepared baking dish.
Add the Lemon Filling:
Spread the lemon pie filling evenly over the cake base.
Cream Cheese Swirl:
In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. Drop spoonfuls of this mixture onto the pie filling and gently swirl to create a marbled effect.
Bake & Enjoy:
Bake for 40-45 minutes, or until golden brown and set. Let cool slightly before serving warm or at room temperature. Top with whipped cream, if desired.
Keto/Low-Carb Variations:
For a keto version, use a keto-friendly cake mix (almond or coconut flour based), coconut oil or ghee instead of butter, and a sugar substitute (erythritol or stevia) in the cream cheese mixture. Use a sugar-free lemon pie filling or make your own with fresh lemon juice, zest, and a sugar substitute.
Tips & Tricks:
- Add a tablespoon of lemon zest to the cake mix for extra zing!
- Experiment with other pie fillings like raspberry or blueberry.
- For a sweeter cake, add extra powdered sugar before serving.
- 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 cake mix.
Can I use fresh lemon juice instead of pie filling?
Absolutely! Combine fresh lemon juice with sugar (or a sugar substitute) to your liking.
Can I freeze leftovers?
Yes, for up to a month. Wrap tightly in plastic wrap and store in an airtight container.
Can I use light cream cheese?
Yes, but the texture and flavor might differ slightly.
Enjoy this easy and delicious Lemon Cream Cheese Dump Cake! It’s the perfect treat for any occasion.
ADVERTISEMENT
