Lemon Cream Cheese Dump Cake Recipe
Craving lemon dessert? This Lemon Cream Cheese Dump Cake Recipe combines lemon filling, cream cheese, cake mix, and butter.
Equipment
- 9x13-inch baking dish
- Knife for slicing butter
- Spoon or offset spatula (optional)
- Oven
Ingredients
- 2 cans 21 oz each lemon pie filling
- 8 oz cream cheese softened and cubed
- 1 box lemon cake mix 15.25 oz
- ½ cup unsalted butter thinly sliced
- Optional: zest of 1 lemon for extra brightness
Instructions
Step 1: Preheat and prep
- Preheat your oven to 350°F (175°C). Lightly grease your baking dish with butter or nonstick spray.
Step 2: Add the lemon filling
- Spread both cans of lemon pie filling evenly across the bottom of the dish. This forms the bright, tangy base.
Step 3: Add cream cheese
- Scatter the cubed cream cheese evenly over the lemon filling. Do not worry about perfection. The cream cheese will melt and spread as it bakes.
Step 4: Add cake mix
- Sprinkle the dry lemon cake mix evenly over the top. Do not mix. This is important.
Step 5: Add butter
- Arrange the butter slices evenly across the cake mix, covering as much surface area as possible. This helps the topping bake evenly.
Step 6: Bake
- Bake uncovered for 45 to 50 minutes, until the top is golden and the edges are bubbling. If some dry spots remain, that is okay. They soften as the cake rests.
Step 7: Rest and serve
- Let the cake rest for 15 minutes before serving. This helps the layers settle and makes scooping easier.