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Lemon Cream Cheese Dump Cake

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This Lemon Cream Cheese Dump Cake is the ultimate easy dessert—no mixing, no fuss! 🍋✨ With just 5 minutes of prep, you’ll layer tangy lemon pie filling, rich cream cheese, and buttery cake mix to create a sweet, creamy, and golden-topped treat. Perfect for spring gatherings, potlucks, or a quick weeknight dessert, this dump cake is deliciously simple yet impressive. Serve it warm with a scoop of vanilla ice cream or a dusting of powdered sugar for the perfect finishing touch!

Ingredients

Scale
  • 1 can (21 oz) lemon pie filling
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 box (15.25 oz) yellow or lemon cake mix
  • ½ cup unsalted butter, melted
  • ½ cup milk

For topping (optional):

  • Powdered sugar
  • Whipped cream
  • Lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Spread the lemon pie filling evenly across the bottom of the baking dish.
  3. In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture over the lemon filling.
  4. Sprinkle the dry cake mix evenly over the top of the filling and cream cheese mixture. Do not stir.
  5. In a small bowl, whisk together the melted butter and milk. Drizzle evenly over the dry cake mix, covering as much as possible.
  6. Bake for 35-40 minutes, or until the top is golden brown and set.
  7. Let the cake cool slightly, then dust with powdered sugar or top with whipped cream and lemon zest if desired.
  8. Serve warm and enjoy!

 

Notes

Tips for the Best Dump Cake

  • Don’t stir the layers! Let the ingredients blend naturally as they bake.
  • Evenly drizzle butter and milk to prevent dry cake mix patches.
  • For a crispier topping, broil for the last 2 minutes of baking.
  • Use cold cream cheese if you prefer thicker, cheesecake-like pockets.

Storage & Make-Ahead Options

  • Refrigerate leftovers in an airtight container for up to 5 days.
  • Freeze for up to 3 months—reheat in the oven at 300°F (150°C).
  • Make ahead: Assemble the layers, cover, and refrigerate overnight. Bake fresh when ready!

Fun Variations

  • Swap lemon pie filling for blueberry, cherry, apple, or peach.
  • Use gluten-free cake mix for a gluten-free version.
  • Add a crunchy topping with chopped nuts or oats!

This Lemon Cream Cheese Dump Cake is foolproof, quick, and packed with flavor—a must-try for any lemon dessert lover! 🍋💛

Find it online: https://claradelish.com/lemon-cream-cheese-dump-cake-2/