Lemon cream cheese dump cake

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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

  • 2 cans (21 oz each) lemon pie filling

  • 1 package (8 oz) cream cheese, softened

  • 1/3 cup granulated sugar

  • 1 tsp vanilla extract

  • 1 box yellow cake mix (or lemon cake mix for extra tang)

  • 1/2 cup unsalted butter, melted

  • Optional: powdered sugar for dusting or whipped cream for serving

Instructions

  1. Preheat & prep: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

  2. Layer pie filling: Spread lemon pie filling evenly in the dish.

  3. Cream cheese layer: In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Drop by spoonfuls over the pie filling.

  4. Add cake mix: Sprinkle the dry cake mix evenly over everything.

  5. Butter drizzle: Pour melted butter evenly over the cake mix (don’t stir — the magic happens as it bakes).

  6. Bake: 40–45 minutes, until the top is golden and bubbly at the edges.

  7. 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. 🌞

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