Description
This Lemon Cream Cheese Dump Cake is the ultimate fuss-free dessert! With just four ingredients, it combines the bright tang of lemon pie filling, the creamy richness of cream cheese, and a golden, buttery cake topping. Perfect for family gatherings or weeknight treats, this dessert is as easy as it is irresistible.
Ingredients
Scale
- 1 can (16 oz) lemon pie filling
- 1 package (15 oz) yellow cake mix
- 4 oz cream cheese, cubed
- 1/2 cup butter, sliced
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Sprinkle the dry cake mix over the lemon pie filling, ensuring it is evenly distributed. Do not stir.
- Scatter the cubed cream cheese evenly across the top of the cake mix.
- Place the slices of butter evenly over the top of the cream cheese and cake mix.
- Bake for 40–50 minutes, or until the top is golden brown and bubbly.
- Let the cake cool for 10–15 minutes before serving. Serve warm or at room temperature.
Notes
- For an extra citrus kick, sprinkle fresh lemon zest on top before baking.
- Try swapping yellow cake mix for white or lemon cake mix for a flavor twist.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Lemon Cream Cheese Dump Cake, easy lemon dessert, lemon dump cake recipe, tangy cream cheese dessert, quick baking recipes