Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, combine cake mix and melted butter. Mix until crumbly.
- Press half the mixture into the bottom of the prepared baking dish.
- In a separate bowl, beat cream cheese and powdered sugar until smooth.
- Spread cream cheese mixture evenly over the cake layer.
- Pour lemon pie filling over the cream cheese.
- Sprinkle remaining cake mixture over the pie filling.
- Bake for 35-40 minutes, or until golden brown.
- Cool slightly before serving.
- Serve warm or at room temperature. Top with whipped cream, if desired.
Keto/Low-Carb Variations
Enjoy this delicious cake even if you’re following a keto or low-carb diet! Use a keto-friendly lemon cake mix or make your own with almond flour and a sugar substitute. Replace the canned filling with homemade sugar-free lemon curd, and use a low-carb sweetener like erythritol or stevia. Top with sugar-free whipped cream or keto ice cream.
Tips for Perfect Results
- Soften your cream cheese completely for a super smooth topping.
- Add a teaspoon of lemon zest to the cream cheese mixture for extra zing!
- Serve warm for a gooey treat, or chill for a firmer texture.
- Get creative! Experiment with different cake mixes and pie fillings (strawberry, blueberry, chocolate…).
Enjoy!
This Lemon Cream Cheese Dump Cake is a simple yet impressive dessert that’s sure to become a new favorite. Give it a try today!
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