Description
Indulge in the rich, lemony goodness of this scrumptious Lemon Cream Cheese Dump Cake. With layers of tangy lemon pie filling, creamy cream cheese, and a buttery cake topping, this dessert is a crowd-pleaser that’s simple to make.
Ingredients
Scale
Lemon Cream Cheese Dump Cake:
- 2 cans (21 ounces each) lemon pie filling
- 8 ounces cream cheese, softened and cut into cubes
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (optional for extra sweetness)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Layer Ingredients: Spread lemon pie filling evenly in the bottom of the dish. Scatter cream cheese cubes over the filling. Sprinkle dry cake mix on top, covering the filling completely.
- Add Butter and Sugar: Drizzle melted butter over the cake mix. Sprinkle with granulated sugar if desired.
- Bake: Bake for 40–45 minutes until the top is golden brown and bubbly. Let cool slightly before serving.
Notes
- Serve warm with whipped cream or vanilla ice cream.
- For a twist, sprinkle shredded coconut or sliced almonds on top before baking.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 27 g
- Sodium: 330 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
