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–+ servings

Lemon Cream Cheese Dump Cake

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A light and refreshing dessert that combines zesty lemon flavor with creamy cream cheese, perfect for busy evenings or last-minute gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can Lemon pie filling (16 oz)
  • 1 package Yellow cake mix (15 oz)
  • 4 oz Cream cheese, cubed Ensure cream cheese is softened for easier mixing.
  • 1/2 cup Unsalted butter, thinly sliced Use one whole stick of butter.

Method
 

Preparation
  1. Preheat the oven to 350°F. Lightly grease a square baking dish.
  2. Spread the lemon pie filling evenly in the bottom of the dish.
  3. Sprinkle half of the yellow cake mix over the lemon filling.
  4. Distribute the cubed cream cheese over the cake mix layer.
  5. Top with the remaining cake mix.
  6. Place thinly sliced butter on top in a single layer.
Baking
  1. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  2. Remove from the oven and cool for 15–20 minutes before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 300mgSugar: 20g

Notes

You can serve this cake warm or at room temperature. It's delicious on its own or with a scoop of vanilla ice cream. Add a drizzle of whipped cream or a sprinkle of lemon zest for extra flair. To store leftovers, cover the cake tightly with plastic wrap or aluminum foil, refrigerating for up to 3 days or freezing for up to 2 months. Use fresh lemon zest for enhanced flavor, and feel free to experiment with different pie filling flavors.
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