Description
Lemon cream cheese dump cake is a quick dessert with big payoff. Layers of lemon and cream cheese melt together, giving you a refreshing yet indulgent bake with minimal effort.
Ingredients
Scale
- 1 package (15 oz) yellow cake mix
- 1 can (16 oz) lemon pie filling
- 1/2 cup (1 stick/113 g) unsalted butter, thinly sliced
- 4 oz (113 g) cream cheese, cubed
Instructions
- Preheat the oven to 350°F and coat a square baking dish with non-stick spray or butter to prevent sticking.
- Spread lemon pie filling evenly across the bottom of the prepared baking dish, ensuring complete coverage.
- Distribute half of the yellow cake mix over the lemon filling, creating an initial layer.
- Scatter cream cheese cubes uniformly across the cake mix layer, ensuring consistent distribution.
- Sprinkle the remaining cake mix over the cream cheese, creating a complete dry layer.
- Strategically place butter slices across the top of the cake mix, overlapping to maximize moisture coverage.
- Bake for 35–40 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool for 15–20 minutes before serving so the layers can settle and the flavors come together.
Notes
- Swap yellow cake mix with gluten-free alternatives for those with wheat sensitivities, ensuring everyone can enjoy this delightful dessert.
- Enhance the lemon flavor by adding fresh lemon zest directly into the cake mix or sprinkling it on top before baking for an extra citrusy kick.
- Reduce sweetness by using low-sugar pie filling or partially substituting with fresh lemon juice and a small amount of sugar for a more balanced taste profile.
- Elevate the cream cheese texture by allowing it to soften at room temperature before cubing, which helps it distribute more evenly and create creamy pockets throughout the cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 349
- Sugar: 32 g
- Sodium: 261 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 37 mg