Description
This Sugar-Free Easy Lemon Cream Cheese Dump Cake is a bright, buttery, and creamy dessert made with just four ingredients. Tangy sugar-free lemon pie filling and rich cream cheese are topped with sugar-free cake mix and buttery golden topping. With no mixing and only about 10 minutes of prep, this easy dump cake is perfect for potlucks, holidays, family dinners, and whenever you want a simple homemade dessert with plenty of lemon flavor.
Ingredients
Scale
- 1 can (approximately 21 oz) sugar-free lemon pie filling
- 1 box sugar-free lemon or vanilla cake mix
- 8 oz cream cheese, softened and cut into small cubes
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Spread the sugar-free lemon pie filling evenly over the bottom of the baking dish.
- Distribute the softened cream cheese cubes evenly over the lemon filling.
- Sprinkle the dry sugar-free cake mix evenly over the cream cheese. Do not stir the layers together.
- Pour the melted butter evenly over the cake mix, covering as much of the surface as possible.
- Bake for 40–45 minutes, or until the topping is golden brown and the lemon filling is bubbling around the edges.
- Remove from the oven and let the dump cake cool for 15–20 minutes so the filling can set slightly.
- Serve warm, or refrigerate for a firmer texture. Add sugar-free whipped topping or sugar-free vanilla ice cream if desired.
Notes
- Do not stir the layers together. Keeping them separate helps create the signature cobbler-like topping.
- Use melted butter for more even coverage of the dry cake mix.
- Try to cover as much of the cake mix as possible with butter to prevent dry or powdery spots.
- Let the cake rest for 15–20 minutes after baking before serving.
- A 9×13-inch baking dish provides the ideal depth for the layers.
- For a lemon-blueberry variation, add fresh or frozen blueberries over the lemon filling.
- For a lemon-raspberry version, add fresh or frozen raspberries.
- Add 1–2 tablespoons of poppy seeds for a lemon-poppy seed variation.
- Serve warm with sugar-free whipped topping or sugar-free vanilla ice cream.
- Store covered in the refrigerator for up to 4 days.
- For the crispiest topping when reheating, warm individual portions or the whole dish in a 350°F oven rather than the microwave.
- The assembled dessert can be frozen after cooling completely and stored for up to 2 months.
- Nutrition values are approximate and may vary depending on the brands of sugar-free cake mix, pie filling, cream cheese, and butter used.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 245 per serving
- Fat: 17g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 4g
Keywords: Sugar-Free Easy Lemon Cream Cheese Dump Cake