Here’s a bright, creamy, and ridiculously easy dessert:
🍋🍰 Lemon Cream Cheese Dump Cake
This dump cake brings together the tart zing of lemon, the richness of cream cheese, and the ease of a boxed cake mix. No mixing bowls. No fuss.
📋 Ingredients:
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1 (21 oz) can lemon pie filling
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1 (8 oz) block cream cheese, softened
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1/4 cup granulated sugar (optional, for sweeter cream cheese layer)
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1 box yellow or white cake mix
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1/2 cup unsalted butter, melted
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Optional: zest of 1 lemon or 1 tsp vanilla extract
🧁 Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Layer the lemon filling
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Spread the lemon pie filling evenly on the bottom of the dish.
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Add cream cheese
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In a bowl (or just with a fork), mix softened cream cheese with sugar and optional lemon zest or vanilla.
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Drop dollops of this mixture over the lemon filling.
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Add dry cake mix
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Sprinkle the cake mix evenly over the top — don’t stir!
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Add melted butter
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Drizzle butter evenly over the entire surface of the cake mix.
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Bake
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Bake uncovered for 40–45 minutes, or until the top is golden brown and bubbly around the edges.
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Cool slightly before serving
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Best served warm, with a scoop of vanilla ice cream or whipped cream!
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🍋 Tips & Variations:
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Want more tartness? Use extra lemon zest or a second can of lemon pie filling.
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Short on time? Skip sweetening the cream cheese — it’ll still be delicious.
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Try it with lemon cake mix for double lemony punch!
Let me know if you want a from-scratch version or a gluten-free twist!
