Ingredients:
1 box of lemon cake mix (approximately 15.25 oz)
8 oz cream cheese, softened
1/2 cup unsalted butter, melted
1 can (21 oz) lemon pie filling
1/2 cup sugar (optional, for added sweetness)
1 teaspoon vanilla extract (optional)
Powdered sugar for dusting (optional)
Directions:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese with sugar (if using) and vanilla extract until smooth and creamy.
Layer the ingredients: Spread the lemon pie filling evenly on the bottom of the prepared baking dish. Then, spoon the cream cheese mixture over the top of the pie filling, spreading it evenly.
Add the cake mix: Sprinkle the dry lemon cake mix over the cream cheese mixture. Do not mix or stir; simply spread it out evenly.
Drizzle the butter: Pour the melted butter over the top of the cake mix layer, ensuring it’s spread as evenly as possible.
Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly.
Cool: Let the cake cool for about 10-15 minutes before serving.
Serving and Storage Tips:
This dump cake is best served warm, but it can also be enjoyed cold or at room temperature.
For an extra touch of sweetness, dust the cake with powdered sugar just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to a month, but it may lose some of its crispness upon reheating.
Variations:
Fruit Filling: Swap out the lemon pie filling for other fruit fillings like blueberry, strawberry, or cherry to customize the flavor to your preference.
Topping Options: For extra texture, try adding a handful of shredded coconut or chopped nuts (like almonds or pecans) over the cake mix layer before baking.
Cake Flavor: While lemon is delightful, you can experiment with other cake mixes such as vanilla or orange for a different flavor profile.
