Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is the ultimate quick and easy dessert! With bright lemon pie filling, creamy dollops of cheese, buttery cake topping, and zero mixing bowls, it’s perfect for busy days or effortless entertaining. Whether you’re craving something citrusy or need a crowd-pleasing treat, this dump cake is a must-try.
Ingredients
- 1 (21-ounce) can lemon pie filling
- 8 ounces cream cheese, softened
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- Drop spoonfuls of softened cream cheese over the filling.
- Sprinkle the dry cake mix evenly over everything.
- Pour melted butter on top, covering as much of the cake mix as possible.
- Bake for 35–40 minutes or until the top is golden and bubbly.
- Let cool for at least 10 minutes before serving.
Notes
- Swap lemon filling for raspberry or strawberry for a fruity twist.
- Use lemon cake mix to amplify the citrus flavor.
- Add shredded coconut before baking for a tropical version.
- Top with whipped topping or Cool Whip for a creamy finish.
- Store leftovers in the fridge for up to 4 days.
- Microwave or oven-reheat as needed.
- Freeze for up to 2 months—thaw in the fridge before reheating.
