Description
A no-mix dump cake with lemon pie filling, cubes of cream cheese, a dry cake mix topping, and melted butter, baked until golden and bubbly.
Ingredients
1 can (21 ounces) lemon pie filling
8 ounces (227 g) cream cheese, cut into small cubes
1 box (15.25 ounces) yellow or lemon cake mix
1/2 cup (113 g) unsalted butter, melted
Instructions
1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Spread the lemon pie filling evenly across the bottom of the dish.
3. Scatter the cubed cream cheese over the lemon filling.
4. Sprinkle the dry cake mix evenly over the top, covering the filling and cream cheese. Do not stir.
5. Drizzle the melted butter over the cake mix, covering as much of the surface as possible.
6. Bake for 35 to 45 minutes, until the top is golden brown and the filling is bubbling around the edges. Some ovens may need up to 50 to 60 minutes.
7. Cool for 15 minutes before serving warm.
Notes
Based on published four-ingredient lemon cream cheese dump cakes (a 21-ounce can of lemon pie filling, an 8-ounce block of cream cheese cut into cubes, a 15.25-ounce box of yellow or lemon cake mix and 1/2 cup melted butter, layered in a 9×13-inch dish and baked at 350°F for 35 to 45 minutes), for example The First Year and All Things Mamma. The yield of 12 servings is an estimate.
Cover every dry spot of cake mix with butter so the topping bakes up golden, not powdery.
Nutrition is an approximate estimate per serving (12 servings).
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 401mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 41mg