Lemon Cream Cheese Dump Cake
This Lemon Cream Cheese Dump Cake is a simple, crowd-pleasing treat you’ll want to make on repeat. It combines store-bought ingredients and bakes wonderfully!
Servings: 8
Calories: 253kcal
Ingredients
- 2 cans (21 oz) lemon pie filling
- 1 brick (8 oz) cream cheese
- 1 box (13.25 oz) yellow cake mix
- ¾ cup butter or 1 ½ sticks
- 1 cup cool whip or whipped cream
Instructions
- Set your oven to 350°F.
- Spread the lemon pie filling evenly in a 9 x13 baking dish.
- With clean hands, pull pieces of cream cheese from the block and place on top of the lemon pie filling.
- Sprinkle the cake mix over the lemon filling.
- Arrange the sliced butter on top.
- Bake for 40 to 50 minutes, or until a toothpick inserted comes out with just a few crumbs.
- Take it out of the oven and serve right away, or let it cool before serving.
- Top with cool whip or whipped cream.
Notes
- Ensure that you layer the butter evenly and cover all of the cake mix to prevent any dry patches.
- Allow the lemon cream cheese cake to rest for a few minutes so it sets and the pie filling doesn’t run when you serve it.
- You can enjoy your cake warm or cold!
Nutrition
Calories: 253kcal | Carbohydrates: 2g | Protein: 2g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 227mg | Potassium: 43mg | Fiber: 0.001g | Sugar: 1g | Vitamin A: 913IU | Calcium: 33mg | Iron: 0.04mg