Here’s an easy, crowd-pleasing Lemon Cream Cheese Dump Cake—bright, creamy, and perfect when you want dessert with almost no effort 🍋
Lemon Cream Cheese Dump Cake
Ingredients
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, cubed
- ½ cup (1 stick) unsalted butter, thinly sliced
- Optional toppings: powdered sugar, whipped cream, or fresh berries
Instructions
- Preheat oven to 350°F (175°C).
- Spread lemon pie filling evenly in the bottom of a greased 9×13-inch baking dish.
- Add cream cheese cubes evenly over the filling.
- Sprinkle dry cake mix evenly over everything (do not mix).
- Top with butter slices, covering as much of the cake mix as possible.
- Bake uncovered for 45–50 minutes, until the top is golden and the edges are bubbly.
- Cool slightly before serving—the filling thickens as it rests.
Tips & Variations
- For extra lemon flavor, add 1–2 teaspoons lemon zest over the filling.
- Swap lemon cake mix for vanilla or white cake mix for a milder flavor.
- Serve warm with vanilla ice cream or whipped cream for the best texture contrast.
- Like it tangier? Drizzle with a little lemon glaze (powdered sugar + lemon juice).
If you want, I can give you a slow cooker version, mini casserole version, or a blueberry-lemon twist.
