Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). This ensures even baking.
Step 2: Prepare the Cake Batter
In a bowl, combine the cake mix, melted butter, and 1/2 cup of the lemon pie filling. Mix well.
Step 3: Assemble the Layers
Spread the batter evenly in a greased 9×13-inch baking dish. Spoon the remaining lemon pie filling over the batter and gently swirl to create a marbled effect.
Step 4: Prepare the Cream Cheese Mixture
In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spoon dollops of this mixture over the cake.
Step 5: Bake and Serve
Bake for 35-40 minutes, or until golden brown and set. Let cool slightly before serving. Top with whipped cream, if desired.
Keto and Low-Carb Variations
Adapt this recipe for keto or low-carb diets with these simple changes:
- Use a keto-friendly cake mix or almond flour.
- Substitute a sugar-free lemon curd for the pie filling.
- Use a keto-friendly sweetener in the cream cheese mixture.
Tips
- Soften your cream cheese to room temperature for easy mixing.
- Experiment with different pie fillings (blueberry, cherry, etc.)!
- Serve warm for the best flavor and texture.
Conclusion
This Lemon Cream Cheese Dump Cake is a simple, delicious dessert that’s sure to be a hit! Enjoy!
FAQs
Q: Can I make this ahead of time?
A: Yes! Refrigerate and bring to room temperature or warm before serving.
Q: Can I freeze leftovers?
A: Yes, freeze in an airtight container for up to 3 months. Thaw in the refrigerator.
Q: Can I use a different pie filling?
A: Absolutely! Experiment and find your favorite combination.