Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is the perfect dessert for lemon lovers! With its tangy citrus flavor, creamy cheesecake pockets, and buttery crust, this simple recipe comes together quickly for a sweet treat that’s sure to impress. No mixing bowls are needed—just layer and bake!
Ingredients
Units
Scale
- 2 cans (21 oz each) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1 box (15.25 oz) yellow or lemon cake mix
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Dot the cream cheese over the pie filling in small spoonfuls. Distribute them evenly across the surface.
- Sprinkle the dry cake mix over the cream cheese and pie filling, ensuring it covers the entire dish evenly.
- Drizzle the melted butter evenly over the dry cake mix. Make sure the butter soaks into most of the dry mix for a crisp, golden topping.
- Bake for 35–45 minutes or until the top is golden brown and bubbling around the edges.
- Let cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Use lemon-flavored cake mix for an even bolder citrus flavor.
- For a twist, try swapping the lemon pie filling with other fruit fillings like cherry or blueberry.