LEMON DUMP CAKE RECIPE
Lemon dump cake is super easy with 4 ingredients. Each bite is bursting with lemon flavor and so rich from the cream cheese and lemon.
Provided by Desserts on a Dime
Categories Dessert
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F and spray a 9X9 baking pan with a non stick cooking spray.
- Place the lemon pie filling into the bottom of the pan.
- Sprinkle half of the cake mix onto of the lemon pie filling.
- Then top with the pieces of the cream cheese and then the remaining cake mix.
- Top with the butter pieces in a single layer on top of the cake and cover as much as the surface as possible.
- Bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Let cool before serving.
- Serve topped with cool whip and enjoy!
Nutrition Facts : Calories 220 kcal, Carbohydrate 20 g, Protein 1 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 52 mg, Sodium 264 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
LEMON DUMP CAKE RECIPE - (4.1/5)
Provided by kelsa94
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Grease 13x9x2-inch pan. Dump lemon pie filling into pan, spread evenly. Dump dry cake mix on pie filling layer, spread evenly. Sprinkle nuts over cake mix. Sprinkle cut up butter over top. Bake for 48 to 53 minutes. Let cool. Top with frosting. Alternatively, you may bake the mixture in a crockpot on low for 2-3 hours
LEMON DUMP CAKE RECIPE
Filled with tangy lemon curd, fluffy cake mix, and yummy cream cheese, my lemon dump cake recipe is the ultimate! This is one of those easy dessert recipes that comes together with just 15-minutes of prep time! Also called lemon cream cheese dump cake.
Provided by Kathleen Pope
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F and lightly spray a 9x13 inch pan with cooking spray. Stir the lemon curd in the jar, then spread curd evenly onto the bottom of the 9x13 inch baking dish.
- In a medium bowl; add cream cheese, egg, vanilla extract, lemon zest and lemon juice, beat with a hand mixer until combined and smooth. Drop dollops of lemon cream cheese mixture over the lemon curd and then smooth with offset spatula.
- Sprinkle the cake mix over the lemon mixture, as evenly as possible.
- Slice the butter into very thin pats or slices and layer over the top of the dry cake mix, covering as evenly and as much of the cake mix as possible.
- Bake for 35-45 minutes or until the topping is golden and the lemon mixture is bubbly. Remove from the oven and let cool 10-15 minutes before serving. Serve warm or cooled to room temp.
- Delicious topped with homemade cool whip or a scoop of vanilla ice cream or lemon gelato.
Nutrition Facts : Calories 276 kcal, Carbohydrate 31 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 55 mg, Sodium 376 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 5 g, ServingSize 1 serving
LEMON DUMP CAKE
This easy cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.
Provided by fabeveryday
Categories Dump Cake From a Mix
Time 1h
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
- Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the 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.
- Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
- Serve topped with Cool Whip®.
Nutrition Facts : Calories 517.1 calories, Carbohydrate 67 g, Cholesterol 117.6 mg, Fat 25 g, Fiber 0.5 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 412 mg
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