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. Combine cake mix and melted butter in a bowl; mix until crumbly.
3. Press half the mixture into the baking dish.
4. Mix softened cream cheese and powdered sugar until smooth.
5. Spread cream cheese mixture over the cake layer in the dish.
6. Pour lemon pie filling over the cream cheese.
7. Sprinkle remaining cake mixture over the pie filling.
8. Bake 35-40 minutes, or until golden brown.
9. Cool slightly before serving.
10. Serve warm or at room temperature. Top with whipped cream, if desired.

Keto/Low-Carb Variations

For a keto or low-carb version:

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

Tips for Success

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

Enjoy!

This Lemon Cream Cheese Dump Cake is a guaranteed crowd-pleaser – easy, delicious, and perfect for any occasion. Give it a try today!