Lemon Dump Cake
This amazing lemon dump cake brings the lovely citrusy flavor to the dessert for a simple recipe to make for any occasion.
- 2 cans lemon pie filling (15.75-ounce cans)
- 8 ounces cream cheese
- 1 package lemon cake mix yellow cake mix also works
- ½ cup salted butter cold
Preheat the oven to 350°F.
Spread the lemon filling from both cans in the bottom of a 9”x13” baking dish.Pro Tip: You’ll want to use a 9”x13″ cake pan so that the texture and consistency are right. I’ve used an 11″ x 7″ pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
Slice the cream cheese over the lemon filling and gently push each slice down to nestle it into the lemon filling,
Sprinkle the cake mix evenly over the lemon and cream cheese layers.
Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.Pro Tip: Using cold butter makes it easier to get the slices very thin. When the dump cake cooks, the butter melts and blends with the dry cake mix, but it won’t spread, so if parts of the cake mix are left uncovered, they may come out of the oven still dry and powdery.Pro Tip: You can also use melted butter and drizzle it over the top of the cake mix. Bake about 30 to 35 minutes until the topping is browned.Pro Tip: Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.
Calories: 291kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 442mgPotassium: 49mgFiber: 1gSugar: 19gVitamin A: 490IUCalcium: 112mgIron: 1mg