Description
This easy 4-ingredient lemon cream cheese dump cake combines lemon pie filling, cream cheese, cake mix, and butter into a sweet, tangy dessert ready in under an hour.
Ingredients
2 cans (21-ounce) lemon pie filling
8 ounces cream cheese, cubed and softened
1 box (15.25-ounce) yellow cake mix
½ cup (1 stick) unsalted butter, thinly sliced
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Spread lemon pie filling evenly along the bottom.
3. Distribute cream cheese cubes evenly on top.
4. Sprinkle dry cake mix evenly over the filling and gently press down.
5. Arrange thin butter slices evenly on top.
6. Bake 35–40 minutes or until golden and bubbly.
7. Cool for 10–15 minutes before serving.
8. Serve warm with ice cream or whipped cream.
Notes
Use full-fat cream cheese for best texture. Store covered in the fridge up to 5 days. Freeze for up to 2 months. Reheat gently before serving.
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 652
- Sugar: 46g
- Sodium: 370mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg