Easy Lemon Cream Cheese Dump Cake
This easy lemon cream cheese dump cake is made with cake mix, lemon pie filling, and a creamy cheesecake-style layer. A simple dessert with bright lemon flavor and soft, creamy pockets throughout.
Servings: 12
Calories: 384Kcal
Ingredients
- 1 box yellow cake mix can also use white or lemon cake mix
- 1 can lemon pie filling about 21 oz
- 16 oz cream cheese softened (you can use 8 oz for a lighter version)
- ½ cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup butter thinly sliced
Instructions
- Preheat oven to 350°F and lightly grease a 9x13 baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- In a mixing bowl, beat the softened cream cheese until completely smooth.
- Add the powdered sugar and mix until combined and creamy.
- Add the egg and vanilla, and mix just until combined.
- Drop spoonfuls of the cream cheese mixture over the lemon filling.
- Gently spread or lightly swirl, but do not fully mix together.
- Sprinkle the dry cake mix evenly over the top.
- Spread thinly sliced butter over dry cake mix, covering as much of the surface as possible.
- Bake for 40–45 minutes, or until the top is golden and the center is set.
- Let cool for at least 20–30 minutes before serving.
Notes
Make sure cream cheese is softened and mixed first to avoid lumps.
Powdered sugar creates a smoother cream cheese layer than granulated sugar.
Dolloping the cream cheese mixture instead of pouring helps create creamy pockets throughout the cake.
Using 16 oz of cream cheese creates a richer dessert, but 8 oz can be used for a lighter version.
Drizzle butter evenly over the cake mix to reduce dry spots.
Nutrition (estimate)
Calories: 384Kcal | Carbohydrates: 43g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 499mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 764IU | Calcium: 132mg | Iron: 1mg