This Lemon Cheese Dump Cake is a delightful fusion of tangy lemon and creamy cheesecake flavors, creating a dessert that’s both refreshing and indulgent. The simplicity of its preparation belies the complex taste and texture, making it an ideal treat for both casual get-togethers and special occasions. Each bite offers a burst of zesty lemon paired with a luscious cream cheese layer, all crowned with a buttery, golden topping. Optional coconut and nuts add an extra layer of crunch and flavor, elevating this cake to a truly memorable dessert. Enjoy it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible experience.
Ingredients:
- 1 box lemon cake mix
- 1 (21 oz) can lemon pie filling
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 cup shredded coconut (optional)
- 1 cup chopped nuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the softened cream cheese and sugar until smooth.
- Spread the lemon pie filling evenly in the bottom of a 9×13-inch baking dish.
- Drop spoonfuls of the cream cheese mixture over the lemon pie filling, spreading it out as evenly as possible.
- Sprinkle the dry lemon cake mix evenly over the cream cheese mixture.
- Pour the melted butter evenly over the top of the cake mix.
- If desired, sprinkle shredded coconut and chopped nuts on top for added texture and flavor.
- Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and the filling is bubbly.
- Allow the cake to cool slightly before serving.
