Lemon Cream Cheese Dump Cake
A simple, zesty dessert with layers of tangy lemon, creamy cheese, and buttery cake—perfect for any occasion!
Ingredients
- - 1 box 15.25 oz lemon cake mix
- - 1 can 21 oz lemon pie filling
- - 8 oz cream cheese softened and cubed
- - 1/2 cup powdered sugar
- - 1/2 cup unsalted butter melted
- - 1 teaspoon vanilla extract optional
- - 1/4 cup lemon juice optional, for extra tang
- Optional Toppings:
- - Whipped cream
- - Fresh lemon slices or zest
- - Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Layer the Ingredients: Spread the lemon pie filling evenly across the bottom of the prepared dish. In a bowl, mix the cream cheese, powdered sugar, and vanilla extract (if using) until smooth. Drop spoonfuls of this mixture over the pie filling. Sprinkle the lemon cake mix evenly over the cream cheese layer.
- Add the Butter: Drizzle the melted butter evenly over the dry cake mix, covering as much of the surface as possible. For extra tang, drizzle lemon juice over the top.
- Bake: Bake for 40–45 minutes, or until the top is golden brown and bubbling. Allow the cake to cool for at least 10 minutes.
- Serve: Serve warm or at room temperature. Top with whipped cream, powdered sugar, or fresh lemon zest for garnish.
Notes
- For extra citrus flavor, mix a teaspoon of lemon zest into the cream cheese mixture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Use a pastry brush or spoon to distribute melted butter evenly over the cake mix for better baking.