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 cans (21 oz / 595 g) lemon pie filling
- 1 package (8 oz / 225 g) 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, or lemon zest
Instructions
- Preheat oven to 350°F (175°C). 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 evenly over the lemon pie filling. Swirl slightly with a knife for a marbled effect or leave in pockets.
- Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon layers. Do not stir.
- Drizzle the melted butter evenly over the dry cake mix, covering as much surface area as possible.
- Bake for 40–45 minutes, or until the top is golden brown and bubbling around the edges.
- Let the cake cool for at least 15 minutes before serving.
Notes
- Use full-fat cream cheese for a richer, creamier texture.
- Don’t mix the layers for the signature dump cake texture.
- If the top looks dry after baking, drizzle more melted butter and bake for 5 extra minutes.
- For extra flavor, add 1 tsp vanilla extract to the cream cheese layer.
- Serve chilled for a cheesecake-like consistency or 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