Lemon Cream Cheese Dump Cake
This Lemon Cream Cheese Dump Cake has a sweet lemon filling, and a buttery crust. It's the ultimate dessert when you want something easy.
Servings 8 Servings
Calories 358kcal
Equipment
- 9x9 glass baking pan
- zester
- Knife
Ingredients
- 21 ounces lemon pie filling
- 15.25 ounces lemon box cake mix
- 4 ounces cream cheese
- ½ cup butter
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9”x 9” glass baking pan with nonstick cooking spray.
- Scoop the lemon filling into the bottom of the pan and spread it in an even layer.
- Dollop small pieces of cream cheese over the top of the lemon filling.
- Zest the lemon over the top of the cream cheese.
- Next, sprinkle the dry cake mix evenly over the top, spread it into an even layer.
- Either slice the butter into thin pats and place over the cake mix, or use the zester and grate the butter over the top so it melts into the cake mix.
- Place the pan in the oven and bake for 25-30 minutes, until the top is golden and a toothpick comes out cleanly.
- Remove and let cool to room temperature before serving.
Nutrition
Serving: 1Serving | Calories: 358kcal | Carbohydrates: 70g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 638mg | Potassium: 65mg | Fiber: 1g | Sugar: 46g | Vitamin A: 215IU | Vitamin C: 0.3mg | Calcium: 145mg | Iron: 1mg