Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is a quick, no-fuss dessert bursting with tangy lemon flavor, velvety cream cheese, and a golden, buttery cake topping that’s irresistible served warm or chilled.
Ingredients
- 1 (21 oz) can lemon pie filling
- 8 oz cream cheese, softened
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the prepared dish.
- Dollop spoonfuls of softened cream cheese over the lemon filling, spreading slightly but not mixing.
- Sprinkle the dry cake mix evenly over the top of the filling and cream cheese layer.
- Drizzle melted butter evenly over the dry cake mix, covering as much as possible.
- Bake for 40–45 minutes, until the top is golden brown and bubbling at the edges.
- Let cool slightly before serving warm, or chill for a firmer texture.
Notes
- Softening the cream cheese helps it melt evenly into the filling.
- Use lemon cake mix for extra citrus flavor, or white cake mix for a lighter variation.
- For added fruitiness, sprinkle in fresh raspberries or blueberries before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
