Lemon Cream Cheese Dump Cake

bowl of lemon dump cake with a dollop of whipped cream

5 stars from 5 reviews

Lemon Cream Cheese Dump Cake is an easy to make dessert that's sweet, tart, gooey, and indulgent. It's sunshine on a plate!

Author: Donna Elick

Servings:

Prep Time5

Cook Time55

cooling time10

Total Time1 10

Ingredients

2 (21-ounce) cans lemon pie filling
1 (15.25-ounce) box yellow cake mix
1 (8-ounce) block cream cheese cut into small cubes
1 cup unsalted butter melted

Instructions

Preheat the Oven: Preheat oven to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
Layer the Filling: Spread lemon pie filling evenly in the bottom of the prepared dish.
Add Cake Mix & Cream Cheese: Sprinkle half of the dry cake mix evenly over the lemon filling. Distribute cubed cream cheese evenly over the top. Sprinkle the remaining cake mix over the cream cheese in an even layer.
Add Butter: Pour melted butter evenly over the top of the cake mix, making sure to cover as much of the surface as possible.
Shake: Give the pan a little shake to help any excess fall into open areas and prevent dry heaps from forming.
Bake: Bake for 50 to 55 minutes, or until the top is golden brown and bubbly.
Cool and Serve: Remove from the oven and let cool for 10 minutes before serving. Best served warm!

Notes

Make-Ahead Tips: You can layer everything in the baking dish, cover, and refrigerate for a few hours before baking.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating: Microwave individual portions for 20 to 30 seconds, or warm in the oven at 300°F for 10 to 15 minutes.

Freezing: Not recommended. The texture is best fresh or within a few days of baking.

Customization Ideas: Swap yellow cake mix for lemon, white, vanilla, or French vanilla. You can also add fresh raspberries, blueberries, or a sprinkle of coconut before baking.

Nutrition