ou know we love all lemon desserts, and if they happen to be super easy to make, that\u2019s even better! This lemon cream cheese dump cake basically checks all of our boxes. Fresh, citrusy flavor? Check. Cream cheese? Double check. Five ingredients or less that we can toss together and get in the oven in under 10 minutes. TRIPLE CHECK. There\u2019s no wrong time for this dessert, so what are you waiting for? Raid your pantry and fridge and let\u2019s get cooking.<\/p>\n
Ingredientes
\n1 box lemon cake mix
\n1 can (21 oz) lemon pie filling
\n8 oz cream cheese, softened
\n\u00bd cup unsalted butter, melted<\/p>\n
Instrucciones
\nInstrucciones
\nPreheat the Oven:
\nPreheat your oven to 350\u00b0F (175\u00b0C). Grease a 9\u00d713-inch baking dish.<\/p>\n
Layer the Ingredients:<\/p>\n
Spread the lemon pie filling evenly in the bottom of the prepared baking dish.<\/p>\n
Prepare the Cream Cheese Mixture:
\nIn a small bowl, beat the cream cheese until smooth. Drop spoonfuls of the cream cheese over the pie filling.<\/p>\n
Add the Cake Mix:
\nSprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix, just spread it out.<\/p>\n
Top with Butter:
\nPour the melted butter evenly over the top of the cake mix.<\/p>\n
Bake:
\nBake for 35-40 minutes, or until the top is golden brown and the cake is bubbling around the edges.<\/p>\n
Serve:
\nAllow to cool slightly before serving. Top with whipped cream or a dusting of powdered sugar if desired.<\/p>\n
Optional Tips<\/p>\n
For a tangier flavor, add a bit of lemon zest to the cream cheese mixture.
\nServe with a scoop of vanilla ice cream or fresh berries for added freshness.
\nStore leftovers in the fridge for up to 3 days.<\/p>\n
<\/p>\n\n