This sweet, creamy lemon dump cake has only six ingredients! With layers of lemon, cream cheese and a buttery cake top, your family and friends will love this easy to make treat perfect for spring parties, summer potlucks or even Easter!
Ingredients
21ounceslemon pie fillingcanned
8ounceswhipped cream cheese
6tablespoonswhite sugar
2largeeggs
13.25ouncesyellow cake mixdry, can also use a 15.25 ounce cake mix
½cupbuttersalted
whipped creamoptional, for serving, can also use Cool Whip
Instructions
Preheat the oven to 350 F. Spray a 9x13 pan with oil.
Spread lemon pie filling over bottom of the pan evenly with a spoon.
In a medium bowl add cream cheese, sugar and eggs. Mix well until smooth.
Pour cream cheese mixture over lemon pie filling and spread evenly.
Sprinkle cake mix evenly over the cream cheese mixture in the pan. Gently break apart any large chunks of cake mix that may have clumped in the box.
Slice the butter into thin pieces and place evenly across the cake mix.
Place the pan in the oven. Bake for 45 minutes, until the top is lightly browned.
Let the lemon dump cake rest for about 10 minutes. Scoop and serve with optional whipped cream and enjoy!
Notes
Many of the boxed cake mix companies have decreased the size of the boxed cake mixes from 15.25 to 13.25 ounces. While not every recipe can use the two sizes interchangeably, for this recipe you can use either size cake mix.You don't need to include the ingredients listed on the box for making the cake.Regular cream cheese can be swapped for whipped cream cheese, but then an electric mixer if needed. If using regular cream cheese cut the cream cheese into pieces then allow it to sit on the counter for 10-15 minutes. Then with an electric mixer whip the cream cheese in a mixing bowl until smooth. This whipped cream cheese can then be mixed with the eggs and sugar, and added to the pan.