Description
This Lemon Cream Cheese Dump Cake is a simple and delicious dessert with layers of tangy lemon, creamy cheesecake, and a buttery, golden cake topping. It’s quick, easy, and perfect for a crowd!
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 8 oz cream cheese, softened
- 1 can (21 oz) lemon pie filling
- 1/2 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest (optional)
Instructions
-
Prepare the baking dish:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter. -
Make the cream cheese layer:
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread this mixture evenly over the bottom of the prepared baking dish. -
Add the lemon pie filling:
Spoon the lemon pie filling over the cream cheese layer, spreading it out evenly. -
Top with cake mix:
Sprinkle the dry yellow cake mix evenly over the lemon filling, covering the entire surface. Do not stir. -
Add butter:
Drizzle the melted butter evenly over the cake mix. Do not mix or stir. -
Bake:
Bake for 40-45 minutes, or until the top is golden brown and bubbly. The edges should be slightly crispy, and the cake should be cooked through. -
Serve:
Allow the cake to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.
Notes
- For extra lemon flavor, add lemon zest to the cake mix or cream cheese layer.
- This cake can be made ahead of time and stored in the fridge for up to 2 days. Reheat in the microwave before serving.
- You can also use other fruit pie fillings (such as blueberry or cherry) for a different twist on this cake.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg