Description
Bright, creamy, and ridiculously easy to throw together, this Lemon Cream Cheese Dump Cake is your new go-to for sweet, citrusy satisfaction. This easy dessert layers tangy lemon pie filling, rich cream cheese, and buttery cake mix into a golden-topped dream. With minimal effort and maximum payoff, it’s perfect for quick breakfast ideas, easy dinner desserts, or crowd-pleasing food ideas. The blend of tart lemon and velvety cream cheese gives this cake an irresistible flavor profile that’s fresh, comforting, and unforgettable. Whether you serve it warm with ice cream or chilled with whipped cream, it’s a true comfort dessert that never fails.
Ingredients
- 2 cans (21 oz each) lemon pie filling
- 1 box (15.25 oz) yellow cake mix (or lemon cake mix)
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, cold and sliced thinly
- 1/4 cup granulated sugar (optional)
Optional Garnishes:
- Powdered sugar
- Fresh lemon slices
- Fresh berries
- Crushed graham crackers or vanilla wafers
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly across the bottom of the dish.
- Cut softened cream cheese into small pieces and dot them evenly over the lemon filling. (Optional: beat cream cheese with sugar for a sweeter, smoother layer.)
- Sprinkle the dry cake mix evenly over the top. Do not stir.
- Place thin slices of cold butter evenly over the surface, covering as much as possible.
- Bake for 40–45 minutes, until the top is golden and the filling is bubbling.
- Let cool for 15–20 minutes before serving. Garnish as desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes