Description
Indulge in the delightful flavors of this Lemon Cream Cheese Dump Cake, where creamy, tangy lemon meets a buttery cake topping. This effortless dessert is perfect for any occasion, whether it’s a festive gathering or a cozy family night. Combining rich cream cheese with zesty lemon pie filling, it creates an irresistible treat that’s sure to impress. With minimal prep and bake time, you can whip up this crowd-pleaser in no time. Serve it warm with whipped cream or vanilla ice cream for an added touch of sweetness!
Ingredients
Scale
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted
- 1 box yellow, butter, 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 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium bowl, beat together the cream cheese, melted butter, powdered sugar, and kosher salt until smooth. Incorporate the egg until well mixed.
- Spread the cream cheese mixture evenly in the prepared dish. Spoon half of the lemon pie filling over it.
- Evenly sprinkle cake mix over the lemon layer without stirring; drizzle remaining melted butter on top.
- Bake for about 45-50 minutes until golden brown and bubbly.
- Allow to cool slightly before serving warm with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 24g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 55mg