Description
Indulge in this bright and citrusy lemon dump cake that layers a buttery yellow cake base with a silky, zesty cream cheese filling and tangy lemon curd. It is a professional-quality dessert made simple, perfect for busy weeknights, family gatherings, or whenever you need a quick and impressive sweet treat that comes together in mere minutes.
Ingredients
16 ounces cream cheese, room temperature
10 tablespoons unsalted butter, melted and cooled
1 box yellow cake mix
1 can (21 oz) lemon pie filling
1 large egg, room temperature
1/2 cup powdered sugar, sifted
1/2 teaspoon kosher salt
Instructions
Preheat your oven to 350 degrees F and grease an 8×8 or 9×9 inch baking dish.
In a bowl, combine the cake mix with 6 tablespoons of the melted butter until crumbly.
Press half of the cake mixture firmly into the bottom of the prepared dish.
In a separate bowl, whip the cream cheese, egg, powdered sugar, and salt together until smooth.
Spread the cream cheese mixture evenly over the bottom cake layer.
Top with all of the lemon pie filling, spreading it to the edges.
Sprinkle the remaining cake mixture over the top and drizzle with the remaining 4 tablespoons of melted butter.
Bake for 45 minutes or until the edges are golden brown and the center is set.
Allow to cool completely before serving to ensure clean slices.
Notes
Ensure the cream cheese is at room temperature to avoid lumps in the filling. You can add a sprinkle of fresh lemon zest on top before serving for an extra professional touch.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg