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Lemon Cream Cheese Dump Cake

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This Lemon Cream Cheese Dump Cake is a simple and delicious dessert with layers of tangy lemon, creamy cheesecake, and a buttery, golden cake topping. It’s quick, easy, and perfect for a crowd!

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 8 oz cream cheese, softened
  • 1 can (21 oz) lemon pie filling
  • 1/2 cup unsalted butter, melted
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest (optional)

Instructions

  • Prepare the baking dish:
    Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  • Make the cream cheese layer:
    In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread this mixture evenly over the bottom of the prepared baking dish.
  • Add the lemon pie filling:
    Spoon the lemon pie filling over the cream cheese layer, spreading it out evenly.
  • Top with cake mix:
    Sprinkle the dry yellow cake mix evenly over the lemon filling, covering the entire surface. Do not stir.
  • Add butter:
    Drizzle the melted butter evenly over the cake mix. Do not mix or stir.
  • Bake:
    Bake for 40-45 minutes, or until the top is golden brown and bubbly. The edges should be slightly crispy, and the cake should be cooked through.
  • Serve:
    Allow the cake to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.

Notes

  • For extra lemon flavor, add lemon zest to the cake mix or cream cheese layer.
  • This cake can be made ahead of time and stored in the fridge for up to 2 days. Reheat in the microwave before serving.
  • You can also use other fruit pie fillings (such as blueberry or cherry) for a different twist on this cake.

Nutrition

Find it online: https://deliceflash.com/lemon-cream-cheese-dump-cake/