Description
This lemon cream cheese dump cake recipe blends tangy lemon pie filling, creamy cheese, and buttery cake mix into a no-fuss dessert that’s perfect year-round.
Ingredients
Scale
- 16 ounces cream cheese, at room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- 1 box yellow, butter, or lemon cake mix (13.25 to 15.25 ounces)
- 1 (21-ounce) can lemon pie filling, divided
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Heat the oven to 350°F. Butter an 8×8- or 9×9-inch baking dish.
- In a medium bowl, mix melted butter and cake mix with a fork until crumbly.
- Press 1 1/2 cups of the mixture into the bottom of the dish to form a crust.
- Beat cream cheese, half of the lemon pie filling, egg, powdered sugar, and salt until smooth and fluffy.
- Spread cream cheese mixture evenly over crust.
- Top with the remaining lemon pie filling.
- Sprinkle the rest of the cake mix mixture over the top.
- Bake 40–45 minutes, until edges are golden and center jiggles slightly.
- Let cool for at least 45 minutes before serving.
- Serve with whipped cream or ice cream if desired.
Notes
Use lemon cake mix for extra citrus flavor.
Refrigerate leftovers in an airtight container for up to 3 days.
You can make the crust and filling ahead of time and assemble just before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg