Posted inRecipes

Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake

If there’s one dessert that embodies pure sunshine, it’s this Lemon Cream Cheese Dump Cake. Bright, tangy lemon meets the rich, velvety goodness of cream cheese, all wrapped in the simplest baking method you can imagine—just “dump” and bake. This cake isn’t fussy.
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Prep Time: 10minutes 
Cook Time: 50minutes 
Total Time: 1hour 

Ingredients

  • 2 21 oz cans lemon pie filling
  • 1 8 oz package cream cheese, softened
  • 1 box yellow or lemon cake mix
  • 1/2 cup unsalted butter melted
  • 1/4 cup sugar optional, for extra sweetness
  • Powdered sugar for dusting (optional)

Instructions

  • Preheat oven:
  • Set oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  • Layer the lemon base:
  • Spread lemon pie filling evenly in the bottom of the baking dish.
  • Add cream cheese:
  • Cut softened cream cheese into small cubes. Scatter evenly over the lemon filling.
  • Add the cake mix:
  • Sprinkle dry cake mix evenly over the cream cheese and lemon filling — do not stir.
  • Finish with butter:
  • Drizzle melted butter evenly over the top. If desired, sprinkle with sugar for extra crunch.
  • Bake:
  • Bake for 45–50 minutes, or until the top is golden and slightly crisp.
  • Serve:
  • Cool slightly before serving. Dust with powdered sugar if desired. Delicious warm or at room temperature.

Nutrition

Serving: 12g