Introduction

If you’re looking for an effortless dessert that’s bursting with citrusy flavor and creamy richness, this Lemon Cream Cheese Dump Cake is pure sunshine in a dish! With just a few simple ingredients — lemon pie filling, cake mix, and cream cheese — you can whip up a dessert that tastes like it took hours to make. Perfect for potlucks, family gatherings, or an easy weeknight treat, this sweet and tangy delight will have everyone asking for seconds.

Ingredients

• 1 can (21 oz) lemon pie filling
• 1 package (8 oz) cream cheese, softened
• ½ cup granulated sugar
• 1 box (15.25 oz) yellow or lemon cake mix
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract (optional)
• Zest of 1 lemon (optional, for extra flavor)
• Powdered sugar (for dusting, optional)

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Spread lemon pie filling evenly across the bottom of the dish.
3. In a medium bowl, mix the cream cheese with sugar and vanilla extract until smooth and creamy. Drop spoonfuls of this mixture over the lemon pie filling — it doesn’t need to be perfect.
4. Sprinkle the dry cake mix evenly over the top of the cream cheese and pie filling layers.
5. Drizzle melted butter evenly over the cake mix. Try to cover as much of the surface as possible.
6. Bake uncovered for 40–45 minutes, or until the top is golden brown and bubbly around the edges.
7. Allow to cool slightly before serving. You can serve it warm or chilled, depending on your preference.
8. Dust with powdered sugar or garnish with lemon zest for a pretty finishing touch.

Description

This Lemon Cream Cheese Dump Cake is the perfect combination of sweet, tangy, and creamy. The zesty lemon filling provides a refreshing contrast to the buttery, crumbly cake topping, while the pockets of rich cream cheese add a decadent surprise in every bite. The texture is a blend of gooey and crunchy — a dessert that feels indulgent but couldn’t be easier to make!

Tips

• Make it extra lemony: Add a tablespoon of fresh lemon juice or zest to the cream cheese mixture.
• For a lighter version: Use reduced-fat cream cheese and less butter.
• Serving idea: Top with whipped cream, fresh berries, or a drizzle of lemon glaze.
• Storage: Store leftovers in the refrigerator for up to 4 days. Reheat individual portions in the microwave for a warm treat.
• Variation: Swap the lemon pie filling for blueberry, cherry, or raspberry for a fruity twist.

Correction

If your cake turns out too dry, it’s likely because not enough butter was used or it wasn’t evenly distributed. Make sure the melted butter covers most of the dry cake mix before baking.

If it’s too gooey, bake for an additional 5–10 minutes until the top is fully set and golden brown.