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Lemon Cream Dump Cake Dutch Oven Dessert Recipe

Dutch Oven Lemon Cream Dump Cake

Lemon Cream Dump Cake Dutch Oven Dessert Recipe

Is a four-ingredient, “set-it-and-forget-it” camping dessert that combines zesty lemon pie filling with a creamy, cheesecake-like layer and a golden crust 

Ingredients
• 1 (16 oz.) can Lemon Pie Filling
• 1 (15 oz.) package Yellow Cake Mix
• 4 oz. Cream Cheese, cubed
• 1/2 cup (1 stick) unsalted Butter, thinly sliced
Preparation
1. Preheat and oil your 10” Dutch Oven to 350º F. = 12 Briquettes on Top and 8 on the Bottom. Pour lemon pie filling into the bottom of greased Dutch Oven, making sure to spread it all around. Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
2. Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
3. Put lid on and bake for 35-40 minutes, or until toothpick inserted in center comes out clean. If you see steam coming out from the edges of the lid it should be done.
4. Remove from oven and let cool 15-20 minutes before serving. That is if you can!!
Should serve 8 to 10………….yah right!!!! Not at my house!!

PDF= Lemon Cream Cheese Dump Cake

Dutch Oven Lemon Cream Dump Cake

Lemon Cream Dump Cake Dutch Oven Dessert Recipe