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Lemon Cream Cheese Dump Cake

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This lemon cream cheese dump cake is a bright and tangy dessert featuring layers of lemon pie filling, sweetened cream cheese, and a buttery lemon cake mix topping. It’s easy to make, rich in flavor, and perfect for spring and summer gatherings.

Ingredients

  • 1 (15.25 oz) box lemon cake mix
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 (21 oz) can lemon pie filling
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. In a medium bowl, beat together softened cream cheese and sugar until smooth and creamy.
  3. Spread lemon pie filling evenly over the bottom of the baking dish.
  4. Spoon the cream cheese mixture over the lemon filling and gently spread it out.
  5. Sprinkle the dry lemon cake mix evenly over the top—do not mix.
  6. Drizzle melted butter evenly over the cake mix layer.
  7. Bake for 45–50 minutes, until the top is golden brown and the edges are bubbly.
  8. Let cool slightly before serving. Enjoy warm or chilled.

Notes

  • Add white chocolate chips or shredded coconut for a twist.
  • Substitute blueberry or raspberry pie filling for variation.
  • Lemon zest can enhance the citrus flavor in the cream cheese layer.
  • Use dry cake mix directly from the box—no mixing needed.
  • Refrigerate leftovers; do not freeze due to the cream cheese layer.

Nutrition

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