Description
A delightful dessert combining tangy lemon with creamy cream cheese, perfect for any occasion.
Ingredients
Scale
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted, plus more for greasing baking dish
- 1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
- 1 (21-ounce) can lemon pie filling, divided
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- Beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy in a medium bowl.
- Add the egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly in the prepared baking dish.
- Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
- Sprinkle the cake mix evenly over the lemon pie filling. Do not stir — this will form a crumbly topping as it bakes.
- Pour the remaining 1 tablespoon of melted butter over the cake mix.
- Bake for 45–50 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
For a stronger lemon flavor, consider adding a bit of lemon zest to the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: lemon, dessert, cream cheese, cake, dump cake