Lemon Cream Cheese Dump Cake
Tangy lemon and rich cream cheese come together in this easy Lemon Cream Cheese Dump Cake. Made with simple ingredients and minimal prep, it’s a soft, creamy dessert perfect for potlucks, holidays, or weeknight treats.
Servings: 12
Calories: 431kcal
Ingredients
- 2 cans lemon pie filling 21 oz each
- 1 box yellow cake mix
- 8 oz cream cheese cut into small cubes
- 12 tablespoons unsalted butter cut into 24 slices
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick baking spray.
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Arrange the cream cheese cubes in a single layer over the lemon filling.
- Sprinkle the dry cake mix evenly over the top, then gently press it down so it covers the filling.
- Place the butter slices evenly over the cake mix, spacing them out as much as possible.
- Bake for 50–60 minutes, or until the top is deep golden brown and the filling is bubbly.
- Remove from the oven and let the cake rest for a few minutes before serving.
Notes
Serve warm for a gooey texture or let it cool slightly to set.
Delicious topped with whipped cream or vanilla ice cream.
Nutrition
Calories: 431kcal | Carbohydrates: 63g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 564mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 44g | Vitamin A: 604IU | Calcium: 96mg | Iron: 1mg
