Description
A luscious, tangy, and creamy dessert that melts in your mouth! This lemon cream cheese dump cake is incredibly easy to make, yet bursting with bright citrus flavor and a velvety texture.
Ingredients
Scale
Cake Layer:
- 1 box (15.25 oz) yellow or lemon cake mix
- ½ cup (1 stick) unsalted butter, melted
- 1 cup whole milk
- 3 large eggs
Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Lemon Filling:
- 1 can (21 oz) lemon pie filling
Topping:
- ¼ cup melted butter
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
- Preheat Oven: Set to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare Cake Batter: In a bowl, mix the cake mix, melted butter, milk, and eggs until smooth. Pour half of the batter into the prepared baking dish.
- Add Cream Cheese Layer: In another bowl, beat the cream cheese, sugar, and vanilla until smooth. Spoon dollops of the cream cheese mixture over the cake batter.
- Lemon Layer: Spread the lemon pie filling evenly over the cream cheese.
- Final Layer: Pour the remaining cake batter over the lemon filling. Drizzle melted butter on top.
- Bake: Bake for 40-45 minutes until golden brown and set. Let cool slightly before serving.
- Serve & Enjoy! Dust with powdered sugar before serving for extra sweetness.
Notes
For a richer flavor, use a lemon-flavored cake mix. You can also add a sprinkle of lemon zest to the cream cheese layer for an extra burst of lemon!
- Prep Time: 10 min
Nutrition
- Serving Size: 10-12
- Calories: ~320 kcal per slice