Description
This easy 4-ingredient Lemon Cream Cheese Dump Cake is a zesty and creamy dessert that’s perfect for any occasion. With minimal prep and maximum flavor, it’s a quick and satisfying treat.
Ingredients
- 1 box lemon cake mix
- 1 can (20 oz) lemon pie filling
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Pour the lemon cake mix into the prepared baking dish, spreading it evenly.
- Spoon the lemon pie filling over the cake mix, ensuring even distribution.
- In a mixing bowl, beat the softened cream cheese until smooth. Drop spoonfuls of cream cheese over the lemon pie filling layer.
- Drizzle the melted butter over the top of the cake evenly.
- Bake in the preheated oven for 40-45 minutes or until the edges are golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly before serving. Cut into squares and serve with a dusting of powdered sugar or a dollop of whipped cream if desired.
Notes
- For a tangier flavor, use extra lemon zest or a splash of lemon juice in the cream cheese.
- Best served warm, but also tastes great chilled.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/12 of cake)
- Calories: 310
- Sugar: 24g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
