Description
Indulge in the delightful Lemon Cream Cheese Dump Cake, a perfect balance of creamy cheese and zesty lemon flavor that will tantalize your taste buds. This easy-to-make dessert features layers of smooth cream cheese, tangy lemon pie filling, and a buttery cake mix topping. With minimal preparation needed, you can whip up this luscious treat for any occasionβbe it family gatherings, potlucks, or cozy nights in. Serve it warm with whipped cream or chilled for a refreshing finish; either way, itβs sure to impress everyone at the table.
Ingredients
- 16 ounces cream cheese (room temperature)
- 10 tablespoons unsalted butter (melted)
- 1 box yellow or lemon cake mix (13.25 to 15.25 ounces)
- 1 can lemon pie filling (21 ounces, divided)
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 350Β°F (175Β°C) and grease a 9Γ13-inch baking dish with butter.
- In a mixing bowl, beat together cream cheese, melted butter, powdered sugar, and kosher salt until smooth. Add the egg and mix until thoroughly combined.
- Spread the cream cheese mixture evenly in the prepared baking dish. Spoon the lemon pie filling over it without mixing.
- Evenly sprinkle the cake mix on top of the filling. Drizzle any remaining melted butter over the cake mix.
- Bake for 45β50 minutes until golden brown and bubbly on top. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 85g)
- Calories: 240
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor, consider mixing fresh lemon zest into the cream cheese mixture. Serve with fresh berries or vanilla ice cream for an extra treat. To make this recipe gluten-free, use a gluten-free cake mix.