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Lemon Cream Cheese Dump Cake

A delicious slice of lemon cream cheese dump cake with a fluffy white topping and a bright yellow filling.

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A simple, tangy, and gooey lemon dump cake made with cream cheese and cake mix. Perfect for potlucks and easy desserts.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 can (21 oz) lemon pie filling
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the softened cream cheese and melted butter. Mix until smooth. Stir in the vanilla extract.
  3. Spread the cream cheese mixture evenly over the bottom of the prepared baking dish.
  4. Pour the lemon pie filling over the cream cheese layer. Do not stir.
  5. Evenly sprinkle the dry yellow cake mix over the lemon pie filling. Do not stir.
  6. Bake for 40-50 minutes, or until the top is golden brown and the filling is bubbly.
  7. Let the cake cool for at least 15-20 minutes before serving. Dust with powdered sugar if desired.

Notes

  • For an extra tangy flavor, you can add the zest of one lemon to the cream cheese mixture.
  • Serve warm with a scoop of vanilla ice cream or whipped cream.
  • This cake is best served within a day or two of baking.

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