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–+ servings
Patricia Krouse

Lemon Cream Cheese Dump Cake

A quick and easy dessert with a zesty lemon flavor and creamy texture, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 box lemon cake mix
  • 21 oz lemon pie filling 1 can
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Spread the lemon pie filling evenly in the bottom of the dish.
  3. In a small bowl, beat the cream cheese until smooth, then drop spoonfuls of the cream cheese over the pie filling.
  4. Evenly sprinkle the dry lemon cake mix over the cream cheese layer (do not mix).
  5. Pour the melted butter evenly over the top of the cake mix.
Baking
  1. Bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
  2. Allow to cool slightly before serving. Top with whipped cream or powdered sugar if desired.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 12g

Notes

Store leftovers in the refrigerator for up to five days or freeze for up to three months. For the best results, ensure cream cheese is at room temperature before using, and let the cake cool slightly before cutting.

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