4-Ingredient Lemon Cream Cheese Dump Cake
A quick and delightful lemon cream cheese dump cake made with just four ingredients, perfect for family gatherings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the baking dish.
- In a small bowl, beat the cream cheese until smooth and drop spoonfuls of it over the pie filling.
- Evenly sprinkle the dry lemon cake mix over the cream cheese layer without mixing.
- Pour the melted butter evenly over the top of the cake mix.
- Bake for 35-40 minutes until the top is golden brown and bubbling.
- Let the cake cool slightly before serving, optionally topping with whipped cream or powdered sugar.
Notes
Ensure cream cheese and butter are at room temperature for easier mixing. Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 12g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
