Lemon Cream Cheese Dump Cake
An indulgent and easy dessert featuring layers of cream cheese, lemon pie filling, and a buttery cake topping, baked to perfection.
Servings: 12 people
Calories: 350kcal
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
- Add the egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly in the prepared baking dish.
- Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
- Sprinkle the cake mix evenly over the lemon pie filling. Do not stir — this will form a crumbly topping as it bakes.
- Pour the remaining 1 tablespoon of melted butter over the cake mix.
- Bake for 45–50 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
Serve warm for the best taste, along with whipped cream or vanilla ice cream.