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overhead shot of lemon cream cheese dump cake on white plate

Lemon Cream Cheese Dump Cake

Donella Crigger
Ready for a dessert that screams summer? This Lemon Dump Cake, with its luscious lemon pie filling and smooth cream cheese, is perfect for your next backyard barbecue!
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Prep Time 5 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 539 kcal

Ingredients
  

  • 1 21-oz can lemon pie filling
  • 1 8-oz block cream cheese
  • 1 box lemon cake mix 13.25oz box
  • 1 stick butter ½ cup, melted

Instructions
 

  • Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish.
  • Pour the lemon pie filling into the dish, making sure to coat the entire bottom.
  • Cut the cream cheese into small chunks, and scatter over the pie filling.
  • Pour the cake mix in an even layer over the pie filling and cream cheese.
  • Add the butter to a small microwave-safe bowl, and heat for about 30-45 seconds, until melted. Pour evenly over the cake mix.
  • Transfer the dish to the oven, and bake for 55-60 minutes, until golden.
  • Allow to cool for 10 minutes, and enjoy!

Nutrition

Calories: 539kcalCarbohydrates: 79gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 72mgSodium: 834mgPotassium: 71mgFiber: 1gSugar: 50gVitamin A: 734IUCalcium: 167mgIron: 1mg
Keyword lemon cream cheese dump cake, lemon dump cake with cream cheese
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