Description
This Lemon Cream Cheese Dump Cake is a luscious, lemony dessert made with cake mix, creamy sweetened cream cheese, and tangy lemon pie filling. Baked until golden and slightly crisp on top, it’s an easy yet elegant treat ideal for gatherings.
Ingredients
1 box yellow cake mix (or lemon cake mix)
¾ cup unsalted butter, melted
1½ to 2 cans (21 oz total) lemon pie filling
12 oz cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
Zest of 1 lemon
Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350 °F (175 °C) and grease a 9×13‑inch baking pan.
- Mix cake mix with melted butter until crumbly. Press half into pan as base.
- Spread lemon pie filling evenly over the crumb base.
- Beat cream cheese, sugar, egg, vanilla, and lemon zest until smooth. Spread over lemon filling.
- Sprinkle remaining crumb mixture over top.
- Bake for 35–40 minutes, until top is golden and center is set.
- Cool at least 45 minutes before slicing. Dust with powdered sugar if desired and serve.
Notes
- Use lemon cake mix for stronger citrus flavor.
- Let cream cheese fully soften for a smooth texture.
- Reduce lemon filling to 1 can for less intensity.
- Cool completely before slicing to help layers firm up.
- Serve with ice cream for a decadent touch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 28g
- Sodium: 270mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
