Description
A quick and easy lemon dump cake that tastes fancy but requires minimal effort, perfect for dessert lovers.
Ingredients
Scale
- 1 box (15.25 oz) lemon cake mix
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
- 1 can (21 oz) lemon pie filling
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional: Lemon zest for garnish
- Optional: Powdered sugar for dusting
Instructions
- In a large mixing bowl, combine softened cream cheese, sweetened condensed milk, vanilla extract, and salt. Beat with an electric mixer until smooth and creamy.
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Spread lemon pie filling evenly across the bottom of the dish.
- Gently pour the cream cheese mixture over the lemon pie filling.
- Evenly sprinkle the dry lemon cake mix over the cream cheese layer.
- Slowly drizzle the melted butter over the dry cake mix, distributing it as evenly as possible.
- Bake for 45 to 55 minutes or until the top is golden brown and the filling is bubbly.
- Remove from the oven and let cool completely in the baking dish for at least 2 to 3 hours before serving.
- Cut into squares and serve. Garnish with lemon zest and powdered sugar if desired.
Notes
Make sure to let the cream cheese soften to room temperature before starting. Store leftovers in the fridge.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: lemon, cream cheese, dump cake, easy dessert, quick baking