Here’s a super easy, ultra-creamy Lemon Cream Cheese Dump Cake — bright, tangy, and buttery with almost no effort. Perfect for potlucks or a fast dessert fix!
🍋 Lemon Cream Cheese Dump Cake
Ingredients
- 2 cans (21 oz each) lemon pie filling
- 1 box (15.25 oz) yellow cake mix (white cake mix also works)
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- Optional: zest of 1 lemon for extra brightness
- Optional topping: powdered sugar, whipped cream, or fresh berries
Instructions
1. Prep
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
2. Add the lemon filling
Spread both cans of lemon pie filling evenly in the bottom of the pan.
3. Make the cream cheese mixture
In a bowl, beat together:
- softened cream cheese
- sugar
- vanilla
Add lemon zest if using.
Drop spoonfuls of this mixture over the lemon pie filling (it doesn’t need to be perfect—it’s a dump cake!).
4. Add the cake mix
Sprinkle the dry cake mix evenly over the entire pan.
5. Add the butter
Pour melted butter evenly across the top.
(If some dry spots remain, don’t worry—they’ll absorb during baking. You can also add a few extra tbsp of melted butter.)
6. Bake
Bake 40–50 minutes, until the top is golden and the edges bubble.
Let cool at least 10–15 minutes before serving—it thickens as it cools.
Serving Ideas
- Dust with powdered sugar
- Top with fresh blueberries or raspberries
- Serve warm with vanilla ice cream
- Chill it for a firmer, cheesecake-like texture
Variations
- Lemon–Blueberry Dump Cake: scatter 1–2 cups fresh or frozen blueberries over the lemon filling.
- Lemon Bar Dump Cake: add an extra squeeze of fresh lemon juice + zest for stronger lemon punch.
- Creamier version: swirl the cream cheese layer more thoroughly before adding cake mix.
If you want, I can also give you a small-batch version, a from-scratch lemon filling version, or a strawberry-lemon twist!
