Here’s a simple and popular Lemon Cream Cheese Dump Cake recipe 🍋—easy, no mixing bowls needed.
Ingredients
- 1 can (21 oz) lemon pie filling
- 1 box yellow cake mix
- 8 oz cream cheese, cut into small cubes (softened slightly helps)
- ½ cup (1 stick) unsalted butter, melted
- Optional: powdered sugar or whipped topping for serving
Instructions
- Preheat oven to 350°F (175°C).
- Spread lemon pie filling evenly in the bottom of a 9×13-inch baking dish.
- Scatter cream cheese cubes evenly over the lemon filling.
- Sprinkle dry cake mix evenly over everything (do not mix).
- Drizzle melted butter evenly over the cake mix, covering as much surface as possible.
- Bake uncovered for 40–45 minutes, until the top is golden and bubbly.
- Cool slightly before serving.
Serving Tips
- Dust with powdered sugar for a bakery-style look
- Serve warm with whipped cream or vanilla ice cream
- Even better the next day once it sets up a bit 😋
If you want, I can give you:
- A lemon blueberry version
- A less-sweet option
- Or a crockpot version