Description
This Lemon Cream Cheese Dump Cake is a sunshine-filled dessert that’s sweet, tangy, and incredibly easy to make. With layers of zesty lemon filling, creamy cheesecake-like pockets, and a buttery cake topping, this dump-and-bake treat is the perfect blend of flavor and texture — ready in just over an hour!
Ingredients
Scale
- 2 (21 oz / 595 g) cans lemon pie filling
- 1 (8 oz / 225 g) package cream cheese, softened
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 cup (2 sticks / 226 g) unsalted butter, melted
- Optional Toppings: Whipped cream, Powdered sugar, Fresh berries, Lemon zest
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread both cans of lemon pie filling evenly across the bottom of the dish.
- Beat softened cream cheese until smooth. Drop spoonfuls over the lemon layer and swirl slightly if desired.
- Sprinkle dry yellow cake mix evenly over the layers. Do not stir.
- Drizzle melted butter evenly over the cake mix, covering as much as possible.
- Bake for 40-45 minutes until golden brown and bubbling around the edges.
- Let cool for 15 minutes before serving warm or chilled with your favorite toppings.
Notes
- Use full-fat cream cheese for a rich and creamy texture.
- Do not mix the layers — that’s what gives dump cake its signature texture.
- If the top looks dry after baking, drizzle more butter and bake 5 extra minutes.
- For extra flavor, add 1 tsp vanilla extract to the cream cheese layer.
- Chill for a cheesecake-like consistency or serve warm for a gooey treat.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Fat: 20g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 4g