Lemon Dump Cake

This lemon dump cake with cream cheese is a breeze to make with lemon pie filling and cake mix for the perfect balance of tart, creamy, and sweet.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 517 Calories

Ingredients

• nonstick cooking spray
• 1 (8 ounce) package cream cheese, cubed
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 (22 ounce) can lemon pie filling
• 1 (15.25 ounce) package lemon cake mix
• 0.5 cup salted butter, cut into small pieces

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.

Step 2

Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.

Step 3

Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.

Step 4

Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add small pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.

Step 5

Serve dump cake warm with whipped topping.