Description
A simple yet impressive lemon cream cheese dump cake that requires minimal effort but delivers bright flavors and a creamy texture.
Ingredients
Scale
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted, plus more for greasing the dish
- 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, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a bowl, beat cream cheese with powdered sugar until smooth.
- Stir in half of the lemon pie filling and the egg until combined.
- In another bowl, combine cake mix, remaining lemon pie filling, melted butter, and salt. Mix until evenly moistened.
- Spread the cake mixture into the baking dish, then drop spoonfuls of the cream cheese mixture on top.
- Gently swirl the cream cheese mixture into the cake batter with a knife or toothpick.
- Bake for 35 to 40 minutes until golden brown and a toothpick comes out clean.
- Cool for 15 minutes before serving with whipped cream or ice cream if desired.
Notes
Ensure cream cheese is at room temperature for easy mixing. Avoid over swirling to maintain a nice contrast in the cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cake, dessert, lemon, cream cheese, easy recipes, baking, sweet treats