Lemon Cream Cheese Dump Cake
A delightful and easy dessert that combines creamy cream cheese with zesty lemon filling, creating a beautiful dump cake that’s perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 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 your oven to 350°F (175°C) and grease your baking dish.
- In a large bowl, beat the cream cheese with powdered sugar until smooth and creamy.
- Stir in half of the lemon pie filling and the egg until combined.
- In another bowl, combine the cake mix, remaining lemon pie filling, melted butter, and salt.
- Spread the cake mixture evenly into the prepared baking dish.
- Drop spoonfuls of the cream cheese mixture on top of the cake batter.
- Gently swirl the cream cheese mixture into the cake batter.
- Bake for 35-40 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow the cake to cool for 15 minutes before serving, optionally with whipped cream or ice cream.
Notes
For best texture, let it cool before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/lemon-cream-cheese-dump-cake/