Description
This Lemon Cream Cheese Dump Cake layers buttery cake mix, tangy lemon pie filling, and a creamy cheesecake center, all topped with a golden crumble for an easy yet indulgent dessert.
Ingredients
1 box yellow or lemon cake mix
½ cup melted butter
1–1½ cans lemon pie filling
8 oz cream cheese, softened
¼ cup sugar
1 egg
1 tsp vanilla extract
Zest of 1 lemon
Instructions
- Preheat oven to 350°F (175°C).
- Mix cake mix with melted butter until combined; press half of it into a 9×13 baking dish for the base.
- Spread the lemon pie filling evenly over the base using about 1½ cans for a gooey center.
- Beat softened cream cheese, sugar, egg, vanilla, and lemon zest until smooth, then spread over the lemon layer.
- Crumble the remaining cake mix mixture over the cream cheese layer.
- Bake for 35–40 minutes until the topping is golden and the filling is set.
- Let cool for at least 45 minutes before slicing.
Notes
- Use lemon cake mix for an extra citrusy punch.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.
- Warm individual portions in the oven for 5–10 minutes before serving.
- Ceramic bakeware yields the best texture and slice quality.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
