Description
A vibrant dessert combining bright lemon zest with creamy cream cheese in a no-fuss, layered dump cake. Perfect for casual gatherings or a refreshing treat with a tender, gooey top and tangy base.
Ingredients
1 (16 oz) can lemon pie filling
1 (15 oz) package yellow cake mix
4 oz cream cheese (cubed)
1/2 cup unsalted butter (thinly sliced)
Instructions
Preheat oven to 350°F and coat an 8×8-inch dish with butter or non-stick spray.
Pour lemon filling into the dish, spreading it firmly into the corners.
Top with half the cake mix, then scatter cream cheese cubes leaving a 1-inch border.
Distribute remaining cake mix evenly, pressing gently into the cream cheese layer.
Place butter pats in a single layer over the cake mix, spacing slightly for even coverage.
Bake for 35-40 minutes until a toothpick comes out clean.
Let stand 15-20 minutes before slicing.
Notes
For gluten-free: use a gluten-free cake mix.
For vegan: substitute dairy-free butter and non-dairy cream cheese. Add 1/2 cup blueberries or strawberries with lemon filling.
Use silicone spatula for pressing layers.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg