Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is the perfect easy dessert for lemon lovers. With layers of tangy lemon filling, creamy cream cheese, and a buttery cake topping, it’s sweet, tart, and incredibly simple to make—just dump, bake, and enjoy!
Ingredients
Units
Scale
- 1 (21 oz) can lemon pie filling
- 1 (8 oz) package cream cheese, softened and cubed
- 1 box yellow or white cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Layer the Ingredients:
- Spread the lemon pie filling evenly over the bottom of the prepared baking dish.
- Scatter the cubed cream cheese evenly over the lemon filling.
- Sprinkle the dry cake mix evenly over the cream cheese layer—do not mix.
- Drizzle the melted butter evenly over the top of the cake mix, trying to cover as much of the surface as possible.
- Bake:
- Bake for 35–40 minutes, or until the top is golden brown and the edges are bubbly.
- Cool & Serve:
- Let the cake cool slightly before serving. Serve warm or at room temperature, plain or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Optional Add-Ins: Add a sprinkle of fresh lemon zest for extra citrus flavor or top with powdered sugar before serving.
- Cream Cheese Tip: For a smoother texture, soften the cream cheese well before cubing or even dollop it instead of cubing.
- Cake Mix Variation: A lemon cake mix can be used for an extra lemony flavor.