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–+ servings

Lemon Cream Cheese Dump Cake

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A delightful and simple dessert that combines creamy lemon layers with a golden cake crunch, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can 1 can (20 oz) lemon pie filling
  • 1 box 1 box yellow cake mix
  • 1 block 1 block (8 oz) cream cheese, softened Make sure to use room temperature cream cheese for smooth texture.
  • 1/2 cup 1/2 cup butter, melted For pouring over the cake mix.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Pour the lemon pie filling evenly into a greased 9×13 inch baking dish.
  3. In a mixing bowl, beat the softened cream cheese until it’s creamy and smooth.
  4. Spread the cream cheese over the lemon filling, ensuring an even layer.
  5. Sprinkle the dry yellow cake mix generously over the cream cheese layer.
  6. Drizzle the melted butter evenly on top of the cake mix.
  7. Bake in the preheated oven for 30-40 minutes, until the top is golden brown and the filling is bubbly.
  8. Once baked, let it cool slightly before serving.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 300mgFiber: 1gSugar: 15g

Notes

Lemon Cream Cheese Dump Cake can be paired with vanilla ice cream, fresh whipped cream, or fresh berries. Leftovers can be stored in an airtight container in the fridge for up to five days or in the freezer for up to three months. Reheat in the microwave or at low oven temperature.
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