I’ve always believed that the genius who first decided to toss a bunch of dessert staples into a pan and see what happens deserves an award. That person is a true hero in my book. Dump cakes are the ultimate recipe for busy people, and this Lemon Cream Cheese Dump Cake is no exception. With the addition of white chocolate and cream cheese, it’s a delightful twist on a classic and a perfect addition to my dump cake repertoire.
Lemon Cream Cheese Dump Cake Recipe
In just five minutes, you can have all the ingredients assembled and “dumped” into a pan. Then, simply walk away while it bakes into perfection. This makes it an ideal dessert for weeknights—or anytime you need a quick, delicious treat!
“A simple, zesty dessert with layers of tangy lemon, creamy cheese, and buttery cake—perfect for any occasion!”
Ingredients
1 box (15.25 oz) lemon cake mix
1 can (21 oz) lemon pie filling
8 oz cream cheese, softened and cubed
1/2 cup powdered sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract (optional)
1/4 cup lemon juice (optional, for extra tang)
Optional Toppings:
Whipped cream
Fresh lemon slices or zest
Powdered sugar for dusting
Instructions
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