Description
This Lemon Cream Cheese Dump Cake is a quick and tangy dessert made with just five ingredients. Featuring layers of sweet lemon pie filling, creamy cheesecake bites, and buttery yellow cake topping, it’s an easy treat that’s perfect for any occasion.
Ingredients
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1 (16-ounce) can lemon pie filling
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1 (15-ounce) box yellow cake mix
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4 ounces cream cheese, cut into small cubes
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½ cup (1 stick) unsalted butter, thinly sliced
Instructions
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Preheat Oven:
Set your oven to 350°F. Lightly grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray. -
Layer the Base:
Spoon the lemon pie filling into the prepared baking dish and spread it out evenly. -
Add Cake Mix and Cream Cheese:
Sprinkle half of the dry cake mix over the lemon filling. Distribute the cream cheese cubes evenly on top of the cake mix layer. -
Top with Remaining Mix and Butter:
Sprinkle the rest of the cake mix over the cream cheese layer. Arrange the butter slices evenly over the top, overlapping slightly to ensure even coverage. -
Bake:
Place the dish in the oven and bake for 35–40 minutes, or until the top is golden and a toothpick inserted near the center comes out mostly clean. -
Cool and Serve:
Let the cake cool for 15–20 minutes before serving. This allows the layers to set and makes it easier to slice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Serving Size: 8
- Calories: Approximately 330 per serving (estimate)