🍋 Lemon Cream Cheese Dump Cake – Easy & Luscious! 🧁
If you’re craving a dessert that’s sweet, tangy, creamy, and stupidly easy to make, this Lemon Cream Cheese Dump Cake is your new best friend. With just a handful of ingredients and no mixing bowls required, it’s the perfect last-minute treat for lemon lovers.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
(Serves 6–8)
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1 can (about 21 oz / 600 g) lemon pie filling
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1 package (8 oz / 225 g) cream cheese, softened and cubed
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1 box (15.25 oz / 430 g) yellow or white cake mix
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1/2 cup (1 stick / 115 g) unsalted butter, melted
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Zest of 1 lemon (optional, for extra zing)
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2 tablespoons powdered sugar (optional, for garnish)
Instructions
1. Preheat & Prep:
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Preheat your oven to 350°F (175°C).
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Lightly grease a 9×13-inch baking dish.
2. Layer It Up (Dump & Go!):
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Spread the lemon pie filling evenly in the bottom of the dish.
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Dot the cream cheese cubes evenly over the lemon filling.
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(Optional: Sprinkle lemon zest over for extra citrus punch.)
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Sprinkle the dry cake mix evenly over the top – don’t stir!
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Pour the melted butter slowly and evenly across the entire surface of the cake mix. Try to cover as much of the dry mix as possible.
3. Bake:
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Bake for 40–45 minutes, or until the top is golden brown and bubbling around the edges.
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Let cool for at least 15 minutes before serving – it thickens as it cools.
To Serve:
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Serve warm or chilled.
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Great with a scoop of vanilla ice cream or a dollop of whipped cream.
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Dust with powdered sugar just before serving for a pretty finish.
Notes
✔️ Add fresh raspberries or blueberries before baking for a fruity twist.
✔️ Swap the lemon filling for strawberry or cherry if you’re in the mood to mix it up.
✔️ Want extra crunch? Toss some sliced almonds or crushed graham crackers on top before baking.