Description
This Lemon Cream Cheese Dump Cake is a simple, delightful dessert combining tangy lemon pie filling, smooth cream cheese, and sweet white chocolate chips all topped with a moist lemon cake mix and buttery crust. It’s a no-fuss, one-skillet treat perfect for gatherings or a quick sweet fix.
Ingredients
Scale
Filling
- 1 can (16 ounces) lemon pie filling
- 1 cup white chocolate chips
- 4 ounces cream cheese, cubed
Topping
- 1 box (15.25 ounces) lemon cake mix
- ½ cup unsalted butter, thinly sliced
Instructions
- Preheat Oven and Prepare Skillet: Preheat your oven to 350°F (175°C) and grease a 12-inch skillet thoroughly to prevent sticking.
- Add Lemon Pie Filling: Pour the entire can of lemon pie filling evenly into the greased skillet.
- Add White Chocolate Chips: Sprinkle 1 cup of white chocolate chips evenly over the lemon pie filling to add a creamy sweetness.
- Add Cubed Cream Cheese: Distribute the cubed 4 ounces of cream cheese evenly across the surface, allowing pockets of creamy cheese throughout the dessert.
- Sprinkle Cake Mix: Evenly cover the pie filling and cream cheese layer with the lemon cake mix, making sure to cover the filling completely.
- Add Butter Pads: Slice ½ cup of unsalted butter into about 16 thin pads and arrange them evenly over the top of the cake mix layer to ensure a golden, rich crust.
- Bake: Bake the dump cake in the preheated oven for 1 hour, until the topping is golden brown and the lemon filling is bubbling around the edges.
- Cool and Serve: Allow the cake to cool slightly before slicing and serving for best flavor and texture.
Notes
- You can substitute the skillet with a greased 9×9 or 9×13-inch baking dish if preferred.
- Make sure to evenly distribute the cream cheese and butter for consistent texture and flavor throughout.
- The cake is best served warm but can also be enjoyed at room temperature.
- For a tangier flavor, use a slightly tart lemon pie filling.
