Ooooh, Lemon Cream Cheese Dump Cake is a total crowd-pleaser—bright, tangy lemon meets rich, creamy cheesecake in a ridiculously easy-to-make dessert. No fancy mixing, just dump and bake!
🍋 Lemon Cream Cheese Dump Cake
Serves: 8–10 | Prep Time: 10 mins | Bake Time: 50–60 mins
🛒 Ingredients:
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1 box yellow cake mix (about 15.25 oz)
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2 (8 oz) packages cream cheese, softened
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1 can (21 oz) lemon pie filling (or lemon curd)
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4 large eggs
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½ cup unsalted butter, melted
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Optional: powdered sugar or whipped cream for topping
👩🍳 Instructions:
1. Preheat Oven
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Layer Cake Mix & Lemon Filling
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Evenly spread the dry yellow cake mix in the bottom of the prepared baking dish.
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Spoon lemon pie filling evenly over the cake mix.
3. Mix Cream Cheese & Eggs
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In a medium bowl, beat cream cheese and eggs together until smooth and creamy.
4. Add Cream Cheese Mixture
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Dollop spoonfuls of the cream cheese mixture evenly over the lemon layer.
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Drizzle the melted butter over everything.
5. Bake
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Bake uncovered for 50–60 minutes, or until the top is golden and the center is set (a toothpick inserted should come out mostly clean with some moist crumbs).
6. Cool & Serve
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Let cool completely before slicing.
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Optional: dust with powdered sugar or serve with whipped cream.
🍋 Tips:
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Use full-fat cream cheese for best creaminess.
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For extra lemon zing, add a teaspoon of lemon zest to the cream cheese mixture.
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Swap the yellow cake mix for white cake mix for a lighter flavor.
Want me to help you with a berry variation or a gluten-free version?
