Lemon Cream Cheese Dump Cake
If you’re looking for a dessert that’s bright, tangy, creamy, and effortless, this Lemon Cream Cheese Dump Cake is the answer. With only four ingredients, you’ll have a luscious treat that tastes like it came from a bakery—but without the fuss. The creamy pockets of cheesecake, paired with lemony pie filling and a golden cake topping, make this dessert a guaranteed crowd-pleaser.
Ingredients
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1 (16 oz) can lemon pie filling
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1 (15 oz) package yellow cake mix
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4 oz cream cheese, cubed
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½ cup (1 stick) unsalted butter, thinly sliced
Instructions
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Preheat oven – Set oven to 350°F (175°C) and lightly grease a square baking dish.
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Layer the filling – Spread lemon pie filling evenly across the bottom of the dish.
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Add cake mix & cream cheese – Sprinkle half of the cake mix over the lemon layer, then dot with cubed cream cheese. Top with the remaining cake mix.
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Add butter – Place thin slices of butter evenly across the top.
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Bake – Bake uncovered for 35–40 minutes, or until golden brown and set in the center.
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Cool & Serve – Let cool 15–20 minutes before scooping or slicing. Serve warm with whipped cream or vanilla ice cream.
Tips & Variations
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Swap lemon pie filling for cherry, blueberry, or apple for different fruity versions.
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Add a sprinkle of powdered sugar before serving for a bakery-style finish.
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For extra zest, stir a little fresh lemon zest into the pie filling before layering.