Lemon Cream Cheese Dump Cake
A simple, tangy, and gooey lemon dump cake made with cream cheese and cake mix. Perfect for potlucks and easy desserts.
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 60 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine the softened cream cheese and melted butter. Mix until smooth. Stir in the vanilla extract.
- Spread the cream cheese mixture evenly over the bottom of the prepared baking dish.
- Pour the lemon pie filling over the cream cheese layer. Do not stir.
- Evenly sprinkle the dry yellow cake mix over the lemon pie filling. Do not stir.
- Bake for 40-50 minutes, or until the top is golden brown and the filling is bubbly.
- Let the cake cool for at least 15-20 minutes before serving. Dust with powdered sugar if desired.
Notes
- For an extra tangy flavor, you can add the zest of one lemon to the cream cheese mixture.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- This cake is best served within a day or two of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://mdlatdmm.com/lemon-cream-cheese-dump-cake/