Lemon Cream Cheese Dump Cake
This Lemon Cream Cheese Dump Cake is a quick and easy dessert that requires no mixing! With layers of tangy lemon pie filling, creamy cream cheese, and a buttery cake topping, this dump cake is perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (16 ounces) lemon pie filling
- 1 cup white chocolate chips
- 4 ounces cream cheese, cubed
- 1 box (15.25 ounces) lemon cake mix
- ½ cup unsalted butter, thinly sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer the ingredients: Spread the lemon pie filling evenly at the bottom. Sprinkle white chocolate chips over it, then distribute the cubed cream cheese.
- Add the cake mix: Evenly cover the layers with dry lemon cake mix, ensuring everything is hidden.
- Place butter slices evenly on top of the cake mix.
- Bake for 1 hour, or until the top is golden and the filling is bubbling around the edges.
- Let cool slightly, then serve warm with whipped cream or vanilla ice cream for extra indulgence.
Notes
- For extra flavor, add fresh blueberries or raspberries before baking.
- For a dairy-free option, use plant-based butter and dairy-free cream cheese.
- To make in a slow cooker, cook on LOW for 4 hours or HIGH for 2 hours.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Calories: 375 kcal
- Sugar: 30g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://grammyrecipes.com/lemon-cream-cheese-dump-cake-3/