Description
Warm, tangy, and easy to make, this Lemon Cream Cheese Dump Cake is a delightful dessert that combines a swirled cream cheese center with a buttery cake topping, perfect for potlucks or cozy afternoons.
Ingredients
Scale
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted, plus more for greasing
- 1 box yellow cake mix (13.25 to 15.25 ounces)
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1 can lemon pie filling (21 ounces), divided
- Whipped cream or vanilla ice cream (optional, for serving)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or nonstick spray.
- In a medium bowl, beat the cream cheese with the powdered sugar until smooth and free of lumps.
- Stir in half of the lemon pie filling and the egg until glossy and combined.
- In another large bowl, combine the yellow cake mix, the remaining lemon pie filling, melted butter, and kosher salt, mixing until moistened.
- Spread the cake mixture evenly in the baking dish and drop spoonfuls of the cream cheese mixture over the top.
- Swirl the cream cheese into the cake batter to create a marbled effect.
- Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Allow to cool for about 15 minutes before serving warm or at room temperature, optionally with whipped cream or ice cream.
Notes
For a lighter version, swap yellow cake mix with white cake mix. To add complexity, fold in a teaspoon of lemon extract and poppy seeds or swirl in blueberry preserves.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: lemon cake, cream cheese dessert, easy dessert, potluck dessert, dump cake