Description
This easy Sugar-Free Lemon Cream Cheese Dump Cake combines bright lemon pie filling, creamy pockets of cream cheese, and a buttery golden cake topping in one simple baking dish. With just four main ingredients and no mixing bowls or homemade crust required, it’s a quick, comforting dessert for family dinners, spring gatherings, or whenever you’re craving a sweet-tart lemon treat.
Ingredients
Scale
- 1 can sugar-free lemon pie filling
- 1 box sugar-free yellow cake mix
- 4 oz cream cheese, softened and cut into small cubes
- 1/2 cup unsalted butter, thinly sliced
Optional Toppings:
- Sugar-free whipped topping
- Fresh lemon zest
- Powdered sugar-free sweetener
- Fresh blueberries, raspberries, or strawberries
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
- Spread the sugar-free lemon pie filling evenly over the bottom of the prepared dish.
- Sprinkle half of the dry sugar-free yellow cake mix evenly over the lemon filling.
- Scatter the softened cream cheese cubes evenly over the cake mix.
- Sprinkle the remaining cake mix over the cream cheese. Do not stir the layers together.
- Arrange the thin butter slices evenly across the top, covering as much of the dry cake mix as possible. Add small pieces of butter over any obvious dry spots.
- Bake for 35–40 minutes, or until the topping is golden and the lemon filling is bubbling around the edges.
- Let the dump cake cool for 15–20 minutes before serving.
- Serve warm with sugar-free whipped topping, lemon zest, or powdered sugar-free sweetener. For firmer, cheesecake-like slices, refrigerate until completely chilled before cutting.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 260
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
Keywords: Sugar-Free 4-Ingredient Lemon Cream Cheese Dump Cake