Lemon Cream Cheese Dump Cake Recipe
This 4-ingredient lemon cream cheese dump cake is an easy, tangy dessert with creamy layers and a buttery topping. Perfect for any occasion!
Servings: 12 servings
Calories: 287kcal
Equipment
- 9x13 baking dish
Ingredients
- 1 (21-ounce can) lemon pie filling
- 1 (8-ounce block) cream cheese, softened and cut into cubes
- 1 (15.25 ounce box) yellow cake mix or lemon cake mix
- ½ cup unsalted butter, melted
- Optional toppings: powdered sugar, whipped cream, lemon zest
Instructions
- Gather your ingredients and preheat your oven to 350℉. Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
- Spread the lemon pie filling evenly across the bottom of the dish.
- Distribute the cream cheese cubes over the lemon filling.
- Sprinkle the dry cake mix evenly over the top—don’t mix it in!
- Drizzle the melted butter all over the cake mix, trying to cover as much as possible.
- Bake for 35–45 minutes, or until the top is golden brown and bubbly.
- Let cool for 10–15 minutes before serving. Serve warm with whipped cream or a scoop of vanilla ice cream!
Video
Notes
Store leftovers in the refrigerator for up to 4 days. You can reheat individual portions in the microwave for 20–30 seconds or enjoy the cake chilled with some whipped cream on top!
Nutrition
Calories: 287kcal | Carbohydrates: 47g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 578mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 31g | Vitamin A: 246IU | Calcium: 145mg | Iron: 1mg