Lemon Cream Cheese Dump Cake: Easy, Creamy Bliss Awaits

This Lemon Cream Cheese Dump Cake is an easy dessert that combines tangy lemon with creamy goodness, perfect for busy days.

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Prep Time 10

Cook Time 45

Cooling Time 10

Total Time 55

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

1 box Yellow Cake Mix Can substitute with white or lemon cake mix.
½ cup Butter, melted Margarine can be used but may change taste.

For the Filling

21 oz Lemon Pie Filling Can substitute with other fruit pie fillings like cherry or blueberry.

For the Creamy Layer

8 oz Cream Cheese, softened Light cream cheese can be used for a healthier option.
1 cup Powdered Sugar Can reduce for a less sweet dessert.

Equipment

9x13-inch Baking Dish
Mixing Bowl
Spatula
electric mixer

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Pour the lemon pie filling evenly into the bottom of the greased baking dish.
Blend the softened cream cheese with powdered sugar until smooth and creamy.
Drop dollops of the creamy mixture evenly over the lemon pie filling and spread gently.
Sprinkle the dry yellow cake mix evenly over the cream cheese layer without stirring.
Drizzle the melted butter generously across the top of the cake mix.
Bake for 40-45 minutes until golden brown and bubbling at the center.
Remove from oven and allow to cool for a few minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 250mgPotassium: 80mgSugar: 28gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

This cake can be prepared a day in advance for better flavor meld. Store leftovers in the refrigerator for up to 3-4 days.

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