Lemon Cream Cheese Dump Cake
This 4-ingredient lemon cream cheese dump cake is a tangy and sweet dessert that’s incredibly easy to make. With minimal prep and maximum flavor, it’s the perfect treat for potlucks, weeknight dinners, or anytime you’re craving a citrusy dessert!
- Prep Time: 5 minutes
- Cook Time: 35–40 minutes
- Total Time: 40–45 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 box (about 432 g / 15.25 oz) lemon cake mix
- 1 can (540 ml / 21 oz) lemon pie filling
- 225 g (8 oz) cream cheese, cubed
- 1/2 cup (1 stick / 115 g) unsalted butter, melted
Instructions
- Preheat the oven:
- Preheat your oven to 175°C (350°F). Grease a 9×13-inch baking dish or spray with non-stick cooking spray.
- Layer the ingredients:
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Scatter the cubed cream cheese over the lemon pie filling.
- Sprinkle the dry lemon cake mix evenly over the cream cheese and pie filling.
- Drizzle the melted butter evenly over the top of the cake mix, making sure to cover as much as possible.
- Bake:
- Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and bubbly.
- Cool and serve:
- Allow the cake to cool slightly before serving. Serve warm or at room temperature with whipped cream or a scoop of vanilla ice cream, if desired.
Notes
- For extra flavor, add a sprinkle of lemon zest on top before serving.
- You can use other pie fillings (like cherry or blueberry) and cake mix flavors for variety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the microwave.
Find it online: https://ukfinda.com/lemon-cream-cheese-dump-cake/