Here’s a Lemon Cream Cheese Dump Cake recipe that’s sunshine in dessert form — tangy, creamy, and ridiculously easy.
🍋 Lemon Cream Cheese Dump Cake
Ingredients
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2 cans (21 oz each) lemon pie filling
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1 package (8 oz) cream cheese, softened
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1/3 cup granulated sugar
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1 tsp vanilla extract
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1 box yellow cake mix (or lemon cake mix for extra tang)
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1/2 cup unsalted butter, melted
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Optional: powdered sugar for dusting or whipped cream for serving
Instructions
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Preheat & prep: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Layer pie filling: Spread lemon pie filling evenly in the dish.
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Cream cheese layer: In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Drop by spoonfuls over the pie filling.
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Add cake mix: Sprinkle the dry cake mix evenly over everything.
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Butter drizzle: Pour melted butter evenly over the cake mix (don’t stir — the magic happens as it bakes).
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Bake: 40–45 minutes, until the top is golden and bubbly at the edges.
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Cool slightly: Let it rest for 15 minutes before serving so the filling can set a little.
Serving tip:
Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy lemon layer with the buttery crumb topping is like cheesecake and cobbler had a sunny little baby. 🌞
