Lemon Cream Cheese Dump Cake with Yellow Cake Mix
This lemon cream cheese dump cake was tested to create a stable base and evenly baked topping using two full boxes of cake mix. Pinching the cream cheese into small dollops ensures it melts into creamy pockets throughout the cake. The result is a lemon dessert that slices cleanly instead of falling apart. This method produces consistent results with minimal effort.
Servings: 20 slices
Ingredients
- Two 15.25 oz boxes yellow cake mix
- 1 ½ cups + 2 Tbsp of unsalted butter 26 Tbsp total
- 21 or 22 oz lemon pie filling
- 8 oz cream cheese
Instructions
- Preheat the oven to 350°F. Before starting, check the size of your cake mixes—each box must be 15.25 oz. If they are not, do not proceed.
- In a mixing bowl, combine 1 box of dry cake mix with 11 tablespoons melted butter until the mixture is thick and resembles cookie dough. Press this mixture evenly into the bottom of a 9×13-inch pan to form the crust.Two 15.25 oz boxes yellow cake mix, 1 ½ cups + 2 Tbsp of unsalted butter
- Spread the lemon pie filling evenly over the crust.21 or 22 oz lemon pie filling
- Cut the cream cheese into small pieces and distribute them evenly over the filling. I found it easiest to pinch off small pieces with my fingers as you go.8 oz cream cheese
- Sprinkle the second box of dry cake mix evenly over the top. Melt the remaining 15 tablespoons of butter and drizzle it evenly over the cake mix. Use a fork to gently distribute the butter so most of the dry mix is moistened.Two 15.25 oz boxes yellow cake mix
- Bake for 50–60 minutes, or until the top is golden brown.
Nutrition
Serving: 1slice | Calories: 41kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 38mg | Potassium: 15mg | Sugar: 1g | Vitamin A: 152IU | Calcium: 11mg | Iron: 0.01mg