Lemon Cream Cheese Dump Cake
This tart and tempting Lemon Cream Cheese Dump Cake effortlessly serves up sweet lemon sunshine year round! Bake up this bright and bold beauty in your crockpot, 9x13 pan, or a cast iron skillet... the choice is yours! Just 4 ingredients and you're done!
Servings: 8
Ingredients
- 13.25 oz. Betty Crocker Lemon Cake Mix box
- 42 oz Duncan Hines Lemon Pie Filling (two 21 oz. cans)
- Philadelphia Whipped Cream Cheese 8 oz.
- ½ cup Butter melted (8 tbsp)
Instructions
- Spray inside of Crockpot with non-stick cooking spray
- Empty cans of Lemon Creme Pie Filling into bottom of crockpot, and spread out evenly.
- Add dollops of Cream Cheese on top of pie filling.
- In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. (Break up any large chunks into small crumbles with spoon.)
- Pour cake/butter crumble mixture over lemon/cream cheese mixture in crockpot, spread out evenly, and cover crockpot with lid.
- Cook on HIGH for 2 hours, or LOW for 4 hours.
- Serve with Vanilla Ice Cream or Whip Cream… and ENJOY!!
Notes
- 9x13 Pan Instructions: Follow instructions above, but bake in a 9x13 ceramic casserole dish sprayed with non-stick cooking spray. Bake at 350 degrees for 30 minutes, or until sides are hot and bubbly.
- Cast Iron Skillet Instructions: Follow instructions above, but bake in a 12" cast iron skillet in the oven at 350 degrees for 50 minutes, or until top is crispy and edges are hot and bubbly. Instead of spraying with non-stick cooking spray, when using a skillet I like to pour 3 tbsp. Melted Butter into bottom of skillet & swirl around so bottom of skillet is evenly coated.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
