🍋🧀 Lemon Cream Cheese Dump Cake
This is one of the easiest desserts you can make — bright, tangy lemon filling with creamy pockets of cheesecake, topped with a buttery golden cake layer. No mixing bowls required!
🧾 Ingredients
- 1 box lemon cake mix (15–16 oz)
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese (softened, cubed)
- ½ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- Optional: zest of 1 lemon for extra flavor
👩🍳 Instructions
1️⃣ Prep
Preheat oven to 350°F (175°C).
Lightly grease a 9×13 inch baking dish.
2️⃣ Layer (Don’t Mix!)
- Spread lemon pie filling evenly in the dish.
- In a small bowl, mix cream cheese and sugar until smooth.
- Drop spoonfuls of the cream cheese mixture over the lemon layer.
- Sprinkle dry cake mix evenly over everything.
- Drizzle melted butter evenly over the top (cover as much surface as possible).
3️⃣ Bake
Bake for 40–45 minutes until the top is golden brown and bubbly around the edges.
4️⃣ Cool
Let rest at least 15–20 minutes before serving.
🍽️ How It Tastes
- Top: slightly crisp, buttery cake crust
- Middle: creamy cheesecake pockets
- Bottom: bright, sweet-tart lemon filling
💡 Tips for Best Results
- Slice cream cheese into small cubes if you don’t want to mix it.
- For extra lemon flavor, add lemon zest to the pie filling.
- Serve warm with vanilla ice cream or whipped cream.
- Store covered in fridge up to 4 days.
If you’d like, I can also give you:
- A from-scratch version (no cake mix)
- A blueberry lemon cream cheese variation
- Or a slow cooker version 🍋
