Absolutely! The Lemon Cream Cheese Dump Cake 🍋🧀🍰 is tangy, sweet, and ridiculously easy to make—perfect for when you want dessert without fuss.
Lemon Cream Cheese Dump Cake
Ingredients
- 1 (21 oz) can lemon pie filling (or any lemon fruit filling)
- 1 (15–16 oz) box yellow or white cake mix
- 8 oz cream cheese, softened
- ½ cup butter, melted (or 4 tbsp for dollops)
- Optional: powdered sugar or whipped cream for topping
Instructions
- Preheat oven
- 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer lemon filling
- Spread the lemon pie filling evenly on the bottom of the prepared dish.
- Add cream cheese
- Drop small spoonfuls of cream cheese evenly over the lemon filling.
- Top with cake mix
- Sprinkle dry cake mix evenly over the top.
- Add butter
- Drizzle melted butter evenly over the cake mix.
- Bake
- 40–45 minutes, until top is golden and bubbly.
- Cool & serve
- Let cool slightly. Optionally dust with powdered sugar or serve with whipped cream.
Tips & Variations
- 🍋 Add lemon zest to the cream cheese for extra zing
- 🥄 Serve warm with a scoop of vanilla ice cream
- 🍓 Layer in fresh berries for added flavor
- 🧁 Mini version: bake in muffin tins for individual servings
I can also give a gluten-free version or a coconut-lemon twist if you want a variation.
Do you want me to provide that?
