4-Ingredient Lemon Cream Cheese Dump Cake
This heavenly spring treat combines the bright zestiness of lemon with the creamy richness of cream cheese in a foolproof dump-and-bake format that even novice bakers can master with confidence.
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Servings: 12 slices
Calories: 320kcal
Equipment
- 9x13 inch Baking Dish
- Electric Mixer
Ingredients
- 1 box lemon cake mix 15.25 oz
- 1 can lemon pie filling 15.25 oz
- 8 oz cream cheese softened, room temperature
- 1/2 cup unsalted butter melted (1 stick)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or butter.
- In a medium bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes.
- Spread the lemon pie filling evenly across the bottom of your prepared baking dish.
- Drop spoonfuls of the beaten cream cheese over the pie filling, distributing as evenly as possible.
- Sprinkle the dry lemon cake mix evenly over the cream cheese and pie filling layers.
- Pour the melted butter over the cake mix, trying to cover as much of the dry mix as possible in a zig-zag pattern for even coverage.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are bubbling slightly.
- Allow to cool for at least 5 minutes before serving.
Notes
- The cream cheese must be properly softened for a smooth texture without lumps.
- Don't stir the layers together - the magic of dump cakes comes from distinct layers that blend during baking.
- For even butter distribution, drizzle in a zig-zag pattern to prevent dry patches.
- The cake will set up more as it cools, so don't worry if the center seems slightly soft when removed from the oven.
- This cake actually tastes better on day two when the flavors have had time to meld.
Nutrition
Calories: 320kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 45mg | Sodium: 310mg | Fiber: 0.5g | Sugar: 24g
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