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 melted 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 2 (21-ounce) cans lemon pie filling evenly in the bottom of the prepared dish.
Add Cake Mix & Cream Cheese: Sprinkle half of the 1 (15.25-ounce) box yellow cake mix evenly over the lemon filling. Distribute cubed 1 (8-ounce) block cream cheese evenly over the top. Sprinkle the remaining cake mix over the cream cheese in an even layer.
Add Butter: Pour 1 cup melted unsalted 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.

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