Lemon Cream Cheese Dump Cake Recipe
This Lemon Cream Cheese Dump Cake is the ultimate easy dessert when you want something sweet, tangy, and totally effortless. Made with just five ingredients!
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