Lemon Cream Cheese Dump Cake

A quick and easy dessert made with just four ingredients, featuring a tangy lemon filling, creamy pockets of cream cheese, and a crispy top layer that your guests will love.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

2 cans 21 ounce cans of lemon pie filling Use two standard cans for a thick, tangy base.
1 block 8 ounce block of cream cheese, softened Preferably full fat for the best texture.
1 box 15.25 ounce box of yellow cake mix Yellow or lemon cake mix can be used.
0.5 cup butter, thinly sliced Slicing helps it melt evenly over the cake mix.

Method

Preparation

Heat the oven to 350°F and spray a 9x13 baking dish with nonstick spray.
Spread the lemon pie filling evenly in the dish.
Dollop softened cream cheese over the lemon filling in small spoonfuls.
Pour the dry cake mix evenly over the top.
Arrange thin slices of butter over the dry mix.

Baking

Bake on the center rack for 40 to 50 minutes until the top is golden and bubbling.
Cool for at least 15 minutes before serving.

Notes

For added flavor, consider sprinkling lemon zest before baking or dusting with powdered sugar after cooling. Store leftovers in the refrigerator for up to 4 days.