4-Ingredient Lemon Cream Cheese Dump Cake
This simple and delicious Lemon Cream Cheese Dump Cake combines the tangy flavor of lemon with the creamy richness of cream cheese, all topped with a buttery, crumbly topping. Perfect for any occasion, this dessert is both easy to make and incredibly satisfying.
Ingredients
- 1 box yellow cake mix
- 1 can 21 oz lemon pie filling
- 1 package 8 oz cream cheese, softened
- 1/2 cup 1 stick unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish with cooking spray, butter, or oil.
- Make the Crumb Mixture:
- In a large mixing bowl, combine the yellow cake mix with the melted butter. Mix until the texture resembles coarse crumbs.
- Layer the Crumb Mixture:
- Take half of the crumb mixture and evenly distribute it over the bottom of the prepared baking dish. Lightly press it down to form a solid base.
- Prepare the Lemon Cream Cheese Filling:
- In a separate bowl, whisk together the softened cream cheese and lemon pie filling until smooth and well combined.
- Assemble the Cake:
- Gently spread the lemon cream cheese mixture over the crumb base in the baking dish, ensuring an even layer.
- Sprinkle the remaining crumb mixture over the lemon filling, spreading it evenly.
- Bake the Cake:
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Cool and Serve:
- Allow the cake to cool for a few minutes before slicing it into squares for serving.
- Optional: Dust with confectioners' sugar or serve with a dollop of whipped cream.
Notes
This versatile recipe can be adapted with different pie fillings, cake mixes, or dietary substitutions, making it a go-to dessert for various preferences and occasions.
Nutrition
Serving: 120gCalories: 320kcal
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