🍋 Lemon Cream Cheese Dump Cake
Prep Time: 5 minutes
Bake Time: 45–50 minutes
Servings: 10–12
⭐ Ingredients
- 2 cans (21 oz each) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 box yellow cake mix
- ½ cup (1 stick / 113 g) butter, melted
- 1 tsp vanilla extract (optional)
- 1 lemon, zested (optional but excellent)
🍰 Instructions
1. Prep the pan
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2. Add the lemon layer
- Spread both cans of lemon pie filling evenly into the bottom of the dish.
3. Make the cream cheese mixture
- In a small bowl, mix together:
- softened cream cheese
- powdered sugar
- vanilla (optional)
- Drop the cream cheese mixture in spoonfuls over the lemon filling.
- It doesn’t need to be perfect — it melts into creamy pockets.
4. Add the cake mix
- Sprinkle the dry cake mix evenly over the entire dish.
- Do not stir.
5. Add the butter
- Pour the melted butter evenly over the top of the cake mix.
- Try to cover as much surface as possible.
6. Bake
- Bake for 45–50 minutes, until the top is golden and the edges are bubbling.
- Let rest 10–15 minutes before serving.
🍽️ Serve
Serve warm, room temperature, or chilled with:
- Whipped cream
- Vanilla ice cream
- Fresh berries
- Extra lemon zest on top
💡 Tips & Variations
Make it extra lemony
- Add 1–2 Tbsp lemon juice to the cream cheese mixture.
- Add lemon zest over the top before baking.
Blueberry lemon version
- Add 1–2 cups fresh or frozen blueberries on top of the lemon filling.
White cake mix version
- Substitute yellow cake mix for white for a lighter flavor.
Lower-sugar version
- Use only ½ cup powdered sugar in the cream cheese layer.