Instructions:
Step 1: Prepare the Cake Base
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. In a large bowl, combine the cake mix and melted butter until crumbly. Press this mixture evenly into the bottom of the prepared dish.
Step 2: Add the Lemon Pie Filling
Spread the lemon pie filling evenly over the cake base.
Step 3: Make the Cream Cheese Mixture
In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until creamy.
Step 4: Swirl in the Cream Cheese
Drop spoonfuls of the cream cheese mixture onto the lemon pie filling. Gently swirl it in with a knife or spatula for a marbled effect.
Step 5: Bake & Serve!
Bake for 40-45 minutes, or until golden brown and set. Let cool slightly before serving warm or at room temperature. Top with whipped cream, if desired.
Keto/Low-Carb Adaptations:
For a keto or low-carb version, use a keto-friendly cake mix (made with almond or coconut flour), replace butter with coconut oil or ghee, and use a sugar substitute (like erythritol or stevia) in the cream cheese mixture and pie filling (or use a sugar-free pie filling).
Tips & Tricks:
- Add a tablespoon of fresh lemon zest to the cake mix for extra zing!
- Experiment with other pie fillings like raspberry or blueberry.
- For extra sweetness, add more powdered sugar before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions (FAQs):
Can I use a different cake mix?
Yes! Experiment with vanilla, yellow, or even chocolate cake mix.
Can I use fresh lemon juice instead of pie filling?
Yes, but add sugar or a sugar substitute to taste.
Can I freeze leftovers?
Yes, for up to a month. Wrap tightly and store in an airtight container.
Can I use light cream cheese?
Yes, but the texture and flavor may differ slightly.
Enjoy this easy and delicious Lemon Cream Cheese Dump Cake! It’s the perfect treat for any occasion.
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