Description
- This Lemon Dump Cake is a simple and delightful dessert that combines tangy lemon pie filling with a buttery cake topping. It’s easy to prepare and perfect for lemon lovers seeking a quick treat.µ
Ingredients
Units
Scale
- 1 (22-ounce) can lemon pie filling
- 1 (15.25-ounce) package lemon cake mix
- 1 (8-ounce) package cream cheese, cubed
- 1/2 cup salted butter, cut into small pieces
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray.
- Spread the lemon pie filling evenly on the bottom of the prepared baking dish.
- Evenly sprinkle half of the cake mix over the lemon pie filling.
- Place the cream cheese cubes evenly over the cake mix.
- Sprinkle the remaining cake mix over the cream cheese.
- Distribute the butter pieces evenly over the top.
- Bake for 35 to 45 minutes, or until the topping is golden brown and the cake mix has absorbed and baked through.
- Serve warm, optionally topped with whipped cream.
Notes
- For a richer flavor, consider adding a teaspoon of vanilla extract to the lemon pie filling.
- Ensure the cream cheese is softened to room temperature for easier distribution.
- This dessert is best enjoyed warm, but can be stored in the refrigerator for up to 3 days. Reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg