Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is a bright, creamy, and dangerously easy dessert with a tangy lemon flavor. Perfect for a quick treat!
Ingredients
Scale
- 1 can (21 oz) lemon pie filling
- 1 box (15.25 oz) yellow or lemon cake mix
- 1 (8 oz) package cream cheese, cubed and softened
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the pan. Scatter the cubed cream cheese over the filling.
- Sprinkle the dry cake mix evenly over the top (don’t stir!). Drizzle the melted butter evenly over the cake mix, making sure to moisten as much as possible.
- Bake for 45–50 minutes, or until the top is lightly golden and the filling is bubbly around the edges.
- Let cool slightly before serving — it’s amazing warm with a scoop of vanilla ice cream!
Notes
- For an even creamier cake, add extra dollops of cream cheese across the top.
- Dust with powdered sugar after baking for a pretty finish.
- Try swapping the lemon pie filling with blueberry or cherry for different flavor variations.
- Store leftovers covered in the fridge for up to 4 days — they taste even better chilled!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 29g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg