🍋 Gooey Lemon Cream Cheese Dump Cake
Indulge in a tangy-sweet dessert that’s as easy to make as it is delicious!
Equipment
- Mixing bowl
- Electric mixer or whisk
- 9×13-inch baking dish
- Spatula or spoon
- Measuring cups and spoons
- Oven
Ingredients
- 1 box lemon cake mix
- 1 21 oz can lemon pie filling
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup butter melted
- 1/2 cup milk
- 1/4 cup powdered sugar for garnish
- Whipped cream optional, for serving
Instructions
- Step 1: Preheat the Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
- Step 2: Layer the Ingredients
- Spread lemon pie filling evenly in the dish.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth.
- Drop spoonfuls of the cream cheese mixture over the lemon filling.
- Sprinkle dry lemon cake mix evenly on top—do not stir.
- Pour melted butter and milk evenly over the surface.
- Step 3: Bake
- Bake for 40–45 minutes, until golden brown and bubbling at the edges.
- Let cool for 10–15 minutes before serving.
- Step 4: Serve & Enjoy
- Dust with powdered sugar and top with whipped cream if desired.
- Serve warm and enjoy the creamy, lemony goodness! 🍋💛
Notes
🔥 Pro Tips for the Best Dump Cake Use Room Temp Cream Cheese: It blends and dollops easier. Don’t Stir Layers: Resist the urge — layering creates the best texture. Extra Lemony Boost: Add lemon zest to the cream cheese for more zing. Try Flavor Variations: Swap lemon pie filling for cherry, blueberry, or peach for a fun twist.
🔍 Nutrition (Per Serving – Approximate)
- Calories: 320
- Carbohydrates: 42g
- Fat: 15g
- Sugar: 28g
- Protein: 3g
- Sodium: 340mg