Lemon Cream Cheese Dump Cake
A delicious and easy Lemon Cream Cheese Dump Cake that combines the tangy flavor of lemon with creamy cheese, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted, plus more for greasing
- 1 box yellow cake mix (13.25 to 15.25 ounces)
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1 can lemon pie filling (21 ounces), divided
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- In a bowl, beat cream cheese with powdered sugar until smooth.
- Stir in half of the lemon pie filling and the egg until combined.
- In another bowl, combine cake mix, remaining lemon pie filling, melted butter, and salt.
- Spread the cake mixture into the baking dish, then drop spoonfuls of the cream cheese mixture on top.
- Swirl the cream cheese mixture into the cake batter gently.
- Bake for 35-40 minutes until golden brown and a toothpick comes out clean.
- Cool for 15 minutes before serving with whipped cream or ice cream if desired.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Use fresh lemon zest for added flavor if desired.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg