Description
An easy and bright Lemon Cream Cheese Dump Cake made with layers of tangy lemon pie filling, creamy pockets of cream cheese, and a buttery yellow cake topping for a warm, gooey dessert.
Ingredients
2 cans (21 oz each) lemon pie filling
1 package (8 oz) cream cheese
1 box (13.25 oz) yellow cake mix
¾ cup unsalted butter (1½ sticks), sliced
1 cup whipped topping or whipped cream (for serving)
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the lemon pie filling evenly in the bottom of a 9×13-inch baking dish.
- Break the cream cheese into small pieces and scatter them evenly over the lemon filling.
- Sprinkle the dry yellow cake mix evenly over the top without pressing it down.
- Slice the butter and arrange the pieces evenly over the cake mix to help moisten it during baking.
- Bake for 40–50 minutes, or until the top is golden and a toothpick inserted comes out with a few moist crumbs.
- Remove from the oven and let rest for several minutes to set before serving.
- Serve warm or cooled, topped with whipped topping or whipped cream.
Notes
Distribute butter evenly to prevent dry patches of cake mix.
Full-fat cream cheese provides the richest texture, but low-fat can be used.
Allow the cake to rest after baking to help it set properly.
Store leftovers refrigerated for up to 4 days.
Freeze tightly wrapped portions for up to 2 months and thaw overnight before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 253 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
