Lemon Cream Cheese Dump Cake Recipe: Easy, Tangy & Irresistibly Moist
This lemon cream cheese dump cake is sweet, gooey, and irresistibly easy—made with lemon pie filling, cake mix, and creamy dollops of cream cheese.
Ingredients
- 1 can 21 oz lemon pie filling
- 8 oz cream cheese softened
- 1 box yellow cake mix
- ½ cup 1 stick unsalted butter, melted
Instructions
- 1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- 2. Spread lemon pie filling evenly in the dish.
- 3. Drop spoonfuls of softened cream cheese on top.
- 4. Sprinkle dry yellow cake mix over the entire surface.
- 5. Drizzle melted butter evenly over cake mix.
- 6. Bake for 35–40 minutes until top is golden and bubbly.
- 7. Let cool for 10–15 minutes before serving.
Notes
Use room temperature cream cheese for best melt and texture.
Serve with vanilla ice cream or whipped cream.
Leftovers can be refrigerated for up to 4 days.