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Tangy lemon and rich cream cheese layered under a golden buttery topping—an easy dessert that tastes like sunshine.

4 Ingredients Lemon Cream Cheese Dump Cake

Tangy lemon and rich cream cheese layered under a golden buttery topping—an easy dessert that tastes like sunshine.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box lemon cake mix
  • 1 21 oz can lemon pie filling
  • 1 8 oz package cream cheese, softened
  • ½ cup unsalted butter melted

Equipment

  • - 9x13 baking dish
  • mixing bowl
  • - Hand mixer
  • spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
  2. Spread lemon pie filling evenly across the bottom.
  3. Beat cream cheese until smooth. Drop spoonfuls over pie filling.
  4. Sprinkle dry lemon cake mix evenly on top.
  5. Drizzle melted butter evenly across the cake mix.
  6. Bake 35–40 minutes until golden brown and bubbly. Toothpick should come out clean.
  7. Cool slightly before serving. Enjoy warm, room temp, or chilled with whipped cream or ice cream.

Notes

Make sure cream cheese is fully softened for easy layering.
Drizzle butter evenly to avoid dry patches.
Store in fridge up to 4 days. Reheat gently or serve cold.