Lemon Drop Cake
This is a spring and summer must-make for anyone who likes lemon. This lemon dump cake is a little sweet, a little tart, and with very little effort.
Equipment
- 9 X 13-inch baking dish
Ingredients
- 2 cans lemon pie filling 21-ounce each
- 1/4 cup lemon juice to taste
- 1 box lemon cake mix
- 8 ounces cream cheese cut into small 1/4 inch cubes
- 12 tablespoons butter 1 1/2 Sticks, cut into 24 slices
Instructions
- Preheat the oven to 350°F. Spray a 9 X 13-inch baking dish with nonstick baking spray.
- In large, mix lemon pie filling and lemon juice togther until well blended.2 cans lemon pie filling, 1/4 cup lemon juice
- Pour lemon mixture into the prepared baking dish.
- Place the cream cheese cubes in a single layer over the lemon pie filling.8 ounces cream cheese
- Evenly spread cake mix over the top of the filling and press down firmly.1 box lemon cake mix
- Arrange butter slices (24 slices) evenly over the cake mix.12 tablespoons butter
- Bake in preheated oven, 50-60 minutes, or until top indeep golden brown and bubbly. Let set a few minutes and serve.
- Let sit for 15 minutes to allow dessert to come together.
Notes
For the cake mix, we like to use one of the moist cake mixes in lemon flavor. Our personal choice is the the perfectly moist lemon lemon supreme.