Description
Lemon Cream Cheese Dump Cake is a tangy and creamy no-fuss dessert featuring bright lemon pie filling layered with rich cream cheese and topped with a buttery lemon cake crust. Easy to assemble and bake, this dump cake delivers refreshing citrus flavor and luscious texture, perfect for quick gatherings, potlucks, or anytime you want a crowd-pleasing treat with minimal effort.
Ingredients
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1 box lemon cake mix
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1 can (21 oz) lemon pie filling
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8 oz cream cheese, softened
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1/2 cup unsalted butter, melted
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3 large eggs
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1 tsp vanilla extract
Optional toppings:
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Powdered sugar
- Whipped cream
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. -
Layer Ingredients:
Spread lemon pie filling evenly in the bottom of the baking dish.
Drop spoonfuls of softened cream cheese over the pie filling. -
Mix Cake Batter:
In a bowl, combine lemon cake mix, eggs, vanilla extract, and melted butter.
Beat until smooth. -
Assemble Cake:
Pour cake batter evenly over the lemon filling and cream cheese layer. -
Bake:
Bake for 45-50 minutes or until golden and set. -
Cool and Serve:
Let cool slightly before serving.
Optional: dust with powdered sugar or top with whipped cream.
Notes
For extra zest, add lemon zest to the cake batter.Us fresh lemon curd instead of pie filling for a homemade touch.Mini version: bake in muffin tins for individual servings.
