Butterscotch Lemon Cream Cheese Dump Cake is Irresistible!
Butterscotch Lemon Cream Cheese Dump Cake is a tangy, buttery, and melt-in-your-mouth delightful dessert that combines the flavors of lemon and butterscotch in a layered, creamy treat.
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hr
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box lemon cake mix
- 1 box (3.4 oz) butterscotch instant pudding mix
- 230 g cream cheese, softened
- ½ cup powdered sugar
- 1 can (21 oz) lemon pie filling
- ½ cup unsalted butter, melted
- ¼ cup milk
- Whipped cream + lemon slices, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread lemon pie filling evenly at the bottom.
- In a bowl, beat cream cheese, powdered sugar, and milk until creamy and smooth. Gently spoon or dollop over the lemon pie filling — do not mix.
- Sprinkle the dry lemon cake mix evenly over the top. Then sprinkle the dry butterscotch pudding mix right over the cake mix.
- Drizzle melted butter evenly across the surface. Do not stir — that’s the secret to the golden crust!
- Bake for 45–50 minutes, until the top is golden brown and the edges are bubbling. Let cool for 15 minutes before serving.
- Top with whipped cream and a fresh lemon slice for a bright, creamy finish. Serve warm or chilled — either way, it’s irresistible.
Notes
- For extra texture, sprinkle crushed vanilla cookies or shortbread crumbs on top before baking.
- Use sugar-free pudding and light cream cheese for a lighter treat.
- Chill leftovers and serve cold for the next day — it gets even better!
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg