Lemon Cream Cheese Dump Cake
A simple and delicious dump cake with a creamy lemon filling, a rich cream cheese layer, and a buttery cake topping, perfect for any occasion.
Ingredients
Main ingredients
- 1 box yellow cake mix Pillsbury or Duncan Hines recommended.
- 1 can lemon pie filling Opt for a brand with real lemon juice for a fresher flavor.
- 8 oz cream cheese Use full-fat block cream cheese for best texture.
- 1/2 cup butter, melted Use unsalted butter for better control over salt levels.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- In a separate bowl, beat the cream cheese with the melted butter until smooth.
- Pour or dollop the cream cheese mixture over the lemon filling and spread it into an even layer.
- Sprinkle the yellow cake mix evenly over the cream cheese layer.
- Pour the melted butter in a thin stream across the cake mix.
Baking
- Bake the assembled pan for 30-35 minutes until the top is golden brown and bubbling.
- Let the dump cake cool slightly before serving.
Serving
- Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar.
Notes
For cleaner slices, cool the cake for 30-60 minutes in the fridge. To prevent a soggy bottom, bake on the middle rack and preheat the dish before adding the filling.