Description
This Lemon Cream Cheese Dump Cake is a simple, sweet, and tangy dessert that requires minimal prep and delivers maximum flavor with layers of lemon, cream cheese, and cake mix.
Ingredients
Units
Scale
- 1 box (15.25 oz) lemon cake mix
- 2 cans (21 oz each) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread the lemon pie filling evenly over the bottom of the prepared baking dish.
- In a bowl, beat the cream cheese with sugar and vanilla extract until smooth.
- Dollop the cream cheese mixture over the lemon filling.
- Sprinkle the dry lemon cake mix evenly over the top.
- Drizzle the melted butter evenly over the cake mix layer.
- Bake for 40–45 minutes, or until the top is golden and the filling is bubbly.
- Allow to cool slightly before serving. Serve warm or chilled as desired.
Notes
- For extra richness, add a few tablespoons of heavy cream to the cream cheese mixture.
- Top with whipped cream or vanilla ice cream for a delightful treat.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg