Description
This Lemon Cream Cheese Dump Cake is easy to make and bursting with flavor.
Ingredients
Scale
- 16 ounces cream cheese, room temperature
- 10 tablespoons (1 ¼ sticks) unsalted butter, melted (plus more for greasing)
- 1 (13.25–15.25 ounce) box yellow, butter, or lemon cake mix
- 1 (21-ounce) can lemon pie filling, divided
- 1 large egg
- ½ cup powdered sugar
- ½ teaspoon kosher salt
- Whipped cream or vanilla ice cream (optional, for serving)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- In a medium bowl, beat cream cheese, melted butter, powdered sugar, and salt until smooth and creamy. Add egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly into the prepared baking dish. Spoon the lemon pie filling evenly over the cream cheese layer.
- Sprinkle the dry cake mix evenly over the lemon layer. Do not stir. Drizzle the remaining melted butter over the top.
- Bake for 45–50 minutes, until the top is golden brown and bubbling around the edges.
- Allow to cool slightly before serving. Serve warm with whipped cream or vanilla ice cream if desired.
Notes
- Add 1 tablespoon fresh lemon zest to the cream cheese mixture for extra citrus flavor.
- Lemon cake mix gives an even brighter lemon taste.
- Reduced-fat cream cheese and sugar-free cake mix can be used for a lighter option.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Lemon Cream Cheese Dump Cake, dessert, easy cake, lemon dessert