Tangy 4-Ingredient Lemon Dump Cake (With Cake Mix)
Some desserts just feel like a little magic trick, and this 4-ingredient lemon dump cake is one of them. No mixing, no fuss, just layer everything in a dish, pop it in the oven, and out comes a golden, buttery, lemony treat that tastes way fancier than it should.
Servings: 10 servings
Calories: 331kcal
Ingredients
- 1 box Lemon cake mix
- 1 can Lemon pie filling (22 oz can is what I used)
- 1 stick butter
- 6 oz cream cheese (cubed)
Instructions
- Preheat your oven to 350℉ and spray a 9x13 baking dish with baking spray.
- Spread the pie filling out in a single layer in the baking pan.
- Layer half of the cake mix over the pie filling then sprinkle the cream cheese cubes over the cake mix.
- Add the last ½ of the cake mix evenly over the mixture and then top with the melted butter, being sure to cover as much of the cake mix as possible.
- Put in the oven and bake for 35-40 minutes or until the top is golden brown and the filling is bubbly.
- Remove from oven, let cool a few minutes and serve with whipped cream, lemon sorbet, or just dig right into the pan with a spoon.
Notes
Add more lemon: Try swapping in my lemon butter recipe made with unsalted butter or zesting a lemon right on top of the lemon pie filling.
Add fruit: Berries pair great with the lemon so go ahead and add in any fresh berries you like right on top of the pie filling layer or when serving.
Make it tall: If you want to have a taller dump cake, you can also make this in an oval casserole dish instead of the standard 9x13 baking pan.
Storing Leftovers: It can sit on the counter for up to two days, and then you can pop it in the fridge for up to 5 days.
Nutrition
Calories: 331kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 503mg | Potassium: 49mg | Fiber: 1g | Sugar: 23g | Vitamin A: 511IU | Calcium: 128mg | Iron: 1mg
