Description

This Buttery Lemon Dump Cake is a delightful blend of tangy lemon and creamy goodness. With a simple prep and rich flavors, it’s an ideal choice for dessert lovers seeking easy homemade treats.

Ingredients

Scale

1 pack lemon cake mix
2 cans 15.75 oz lemon pie filling
8 oz cream cheese slightly cold
1 cup unsalted butter cold
½ tsp vanilla extract
pinch of salt

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Instructions

Lightly spray a 9×13-inch baking dish with cooking spray. For extra flavor, rub some cold butter into the corners.
Spoon the lemon pie filling into the dish, spreading it evenly for a nice, tangy base.
Cut the cream cheese into small cubes and distribute them across the filling, ensuring a creamy surprise in every bite.
Sprinkle the lemon cake mix evenly on top of the filling, allowing bits of the filling to show through for a homemade touch.
Slice the cold butter into thin pats and place them all over the cake mix.
Add a pinch of salt and drizzle vanilla extract over the top.
Bake in a preheated oven at 350°F for 40-44 minutes or until the top is golden and edges are bubbling with flavor.
If the top browns too quickly, cover it loosely with foil during the last cooking minutes.

Notes

Ensure your cream cheese is slightly cold for easy cutting.
Let the lemon pie filling sit at room temperature if it’s too thick to spread easily.
Covering with foil can prevent over-browning while baking.

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 10g
Sodium: 300mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg