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–+ servings

Lemon Cream Cheese Dump Cake

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A bright and tangy dessert that combines lemon pie filling, cream cheese, and yellow cake mix for a deliciously easy treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 can lemon pie filling (16 oz)
  • 1 package yellow cake mix (15 oz) Can be substituted with white cake mix
  • 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 (175°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
  2. Spread the entire can of lemon pie filling in an even layer across the bottom of the prepared dish.
  3. Scatter the cubed, softened cream cheese evenly over the lemon filling.
  4. Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon.
  5. Arrange the thin slices of unsalted butter across the surface.
Baking
  1. Bake at 350°F for 35–45 minutes, until the top is golden brown and bubbling near the edges.
  2. Remove from the oven and let cool for at least 15 minutes to allow the filling to set.
  3. Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gSodium: 300mgFiber: 1gSugar: 20g

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. For storage, refrigerate leftovers for up to 4 days.
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