Here’s a super easy and bright-flavored dessert recipe for a Lemon Cream Cheese Dump Cake — sweet, tangy, creamy, and buttery with only a few simple ingredients!
🍋🧁 Lemon Cream Cheese Dump Cake
🕒 Prep Time: 10 minutes
🕒 Bake Time: 45–50 minutes
🍽️ Serves: 8–10
🧂 Ingredients:
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1 box lemon cake mix
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1 (21 oz) can lemon pie filling
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1 (8 oz) block cream cheese, softened and cut into small cubes
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1/2 cup (1 stick) unsalted butter, sliced
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Optional: 1 tsp vanilla extract or zest from 1 lemon
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Optional toppings: whipped cream, powdered sugar, or vanilla ice cream
🔪 Instructions:
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Preheat Oven:
Preheat to 350°F (175°C). Grease a 9×13-inch baking dish. -
Layer the Ingredients:
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Spread lemon pie filling evenly in the bottom of the baking dish.
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Dot with cubes of cream cheese (space them out evenly).
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Sprinkle the dry cake mix over the top — don’t mix it in!
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Evenly place the slices of butter across the surface of the dry mix.
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Bake:
Bake for 45–50 minutes, or until the top is golden and bubbly around the edges. The center should be mostly set but still slightly gooey. -
Cool & Serve:
Let cool for 10–15 minutes before serving. Serve warm or chilled — delicious either way!
🍴 Tips & Variations:
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Add fresh raspberries or blueberries on top of the pie filling before baking.
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Swap in vanilla or white cake mix for a milder flavor.
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Make it in a slow cooker (2–3 hours on HIGH, 4 on LOW).
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For a fluffier topping, mix the dry cake mix with 1/2 cup milk before adding.