Lemon Cream Cheese Dump Cake text Lemon Cream Cheese Dump Cake

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a bowl, combine cake mix and melted butter. Mix until crumbly.
3. Press half the mixture into the bottom of the prepared dish.
4. In a separate bowl, beat cream cheese and powdered sugar until smooth.
5. Spread cream cheese mixture evenly over the cake layer.
6. Pour lemon pie filling over the cream cheese.
7. Sprinkle remaining cake mixture over the filling.
8. Bake for 35-40 minutes, or until golden brown.
9. Cool slightly before serving.
10. Serve warm or at room temperature, with whipped cream if desired.

Keto/Low-Carb Options:

• Use a keto-friendly lemon cake mix or make your own.
• Substitute a sugar-free lemon curd for the canned filling.
• Use a low-carb sweetener (erythritol or stevia) instead of powdered sugar.
• Top with sugar-free whipped cream or keto ice cream.

Tips & Tricks:

• Soften cream cheese completely for a smooth topping.
• Add 1 teaspoon of lemon zest to the cream cheese for extra lemon flavor.
• Serve warm for a gooey texture, or chill for a firmer cake.
• Get creative! Try different cake mixes and pie fillings (strawberry, blueberry, chocolate!).

Enjoy!

This Lemon Cream Cheese Dump Cake is a simple, crowd-pleasing dessert that’s sure to become a family favorite. Give it a try today!