What You Need for a Lemon Cream Cheese Dump Cake

What You Need for a Lemon Cream Cheese Dump Cake

Lemon Dump Cake with Cream Cheese and Lemon

Imagine having a piece of this delicious Lemon Cream Cheese Dump Cake on a hot summer afternoon. As soon as you take your first bite, the bright yellow color and sweet lemon smell fill the air. As the soft, moist cake breaks apart in your mouth, you are quickly transported to a sunny citrus grove. The cool lemon zest dances on your taste buds, and the smooth cream cheese provides the perfect balance. This simple but delightful recipe showcases the love for comforting and enjoyable treats.


  • 1 can (16 oz.) of lemon pie filling
  • 1 package (15 oz.) of yellow cake mix
  • 4 ounces of cream cheese, cut into cubes
  • 1/2 cup of unsalted butter, sliced thinly


InstructionsClose-up of a freshly baked Lemon Cream Cheese Dump Cake with a golden-brown top, showing hints of cream cheese and lemon filling, garnished with a sprig of mint.

  1. Preheat the Oven: Warm the oven to 350°F (175°C) and lightly coat a square baking dish with butter or non-stick spray.
  2. Prepare the Baking Dish: Spread the lemon pie filling evenly across the bottom of the greased baking dish.
  3. Layer the Ingredients: Sprinkle half of the cake mix over the lemon pie filling. Evenly distribute the cubed cream cheese over the cake mix. Sprinkle the remaining cake mix on top.
  4. Add the Butter: Place the thinly sliced butter pats in a single layer on top of the cake mix, covering as much of the surface as possible.
  5. Bake: Put the baking dish in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Allow the cake to cool for 15 to 20 minutes before serving. Enjoy the delightful combination of creamy and tangy flavors.


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