Lemon Cream Cheese Dump Cake
Ingredients
- 1 box yellow cake mix
- 8 oz cream cheese, softened
- ½ cup butter, melted
- 1 can (21 oz) lemon pie filling
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Drop spoonfuls of the cream cheese mixture over the lemon filling.
- Sprinkle the dry cake mix evenly over the top.
- Drizzle the melted butter over the cake mix, covering as much surface as possible.
- Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Allow to cool for 15 minutes before serving.
Tips
- Serve warm with whipped cream or vanilla ice cream.
- Add fresh lemon zest for extra citrus flavor.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a richer texture, use a lemon cake mix instead of yellow cake mix.
Prep Time
10 minutes
Bake Time
40–45 minutes
Total Time
55 minutes
Servings
10–12 servings
Nutritional Information (Approximate per serving)
- Calories: 320–400 kcal
- Protein: 3–5 g
- Fat: 15–20 g
- Carbohydrates: 45–55 g
- Fiber: 0–1 g
- Sugar: 25–35 g
Conclusion
Lemon Cream Cheese Dump Cake is one of the easiest desserts you’ll ever make. With layers of tangy lemon filling, creamy cheesecake pockets, and a buttery cake topping, it’s the perfect treat for potlucks, holidays, or anytime you need a quick and delicious dessert.