Lemon Cream Cheese Dump Cake
This Lemon Cream Cheese Dump Cake combines tangy lemon and rich cream cheese, all nestled under a fluffy, golden cake layer, making it a perfect dessert for any gathering.
Servings: 12 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 can (16 ounces) lemon pie filling Sweet and tangy, for the foundation of the cake.
- 1 cup white chocolate chips Adds sweetness and balances the tartness of the lemon.
- 4 ounces cream cheese, cut into small cubes Brings richness and a slight tang.
- 1 box (15.25 ounces) lemon-flavored cake mix Serves as the base, light and fluffy.
- 1/2 cup unsalted butter, sliced Adds moisture and creates a golden crust.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly at the bottom of your prepared baking dish.
- Sprinkle the white chocolate chips over the lemon pie filling.
- Scatter the cubed cream cheese on top of the chips.
- Evenly distribute the dry lemon cake mix over all the layers.
- Arrange the sliced butter across the surface of the cake mix.
Baking
- Place the dish in your preheated oven and bake for about 1 hour, or until the top is golden and the filling bubbles.
Serving
- Allow the dump cake to cool for a few minutes before serving warm.
- Serve with whipped cream or a scoop of vanilla ice cream if desired.
Notes
For added flavor, consider using fresh lemon zest, serving with lemon curd, or sprinkling nuts for crunch. Make gluten-free using appropriate cake mix.