This Lemon Cream Cheese Dump Cake looks amazing! I’ve just learned about dump cakes when my younger sister made 2 for Christmas. I can see my soon-to-be 8 yo making this. She loooves to bake! Thanks for sharing.
I’ve made several Dump Cakes in my time but never one with lemon or cream cheese. Looks and sounds scrumptious! Thanks for sharing!
Thanks for the recipe! I am all about lemon these days — my tree is loaded! Thanks for sharing with us over at Inspire Me Mondays Link Up! Have a great week!
This looks amazing. I love lemon! I might feel a little bit guilty just dumping everything in there, though. I’m betting enjoying the ease might erase the guilt.
Pour les étapes de préparation, Veuillez allez à la page suivante.
Lemon Cream Cheese Dump Cake
Amount Per Serving
Calories 328 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 20g 100%
Cholesterol 92mg 31%
Sodium 294mg 12%
Potassium 54mg 2%
Total Carbohydrates 6g 2%
Protein 2g 4%
Vitamin A 21.8%
1 hour to prepare serves 8-10
1 (16 oz.) can lemon pie filling
1 (15 oz.) package yellow cake mix
4 oz. cream cheese, cubed
1/2 cup (1 stick) unsalted butter, thinly sliced
Preheat oven to 350º F and lightly grease a square baking dish with butter or non-stick spray.
Pour lemon pie filling into the bottom of greased baking dish, making sure to spread it into the corners.
Top with 1/2 cake mix, place cubed cream cheese evenly on top, then sprinkle remaining cake mix.
Take butter pats (as thinly sliced as possible) and place them in a single layer on top of the cake mix, trying to cover as much of the surface of the cake as possible.
Place baking dish in oven and bake for 35-40 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 15-20 minutes before serving.