Description
Lemon cream cheese dump cake is a no-fuss, crowd-pleasing dessert that blends creamy lemon flavors with tangy cream cheese and a golden buttery topping. With just four ingredients and minimal prep, this vibrant treat is perfect for busy weeknights, potlucks, or casual gatherings. Its simplicity, versatility, and bold flavor make it a must-try recipe for any occasion.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz softened cream cheese
- ½ cup melted butter
- Optional: lemon zest, powdered sugar, fresh berries
- Substitutions: gluten-free cake mix, plant-based butter, vegan cream cheese
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly across the bottom of the dish.
- Dollop softened cream cheese over the filling in small spoonfuls.
- Sprinkle the dry yellow cake mix evenly over the cream cheese.
- Drizzle melted butter over the top and gently spread with a fork for coverage.
- Bake for 40–45 minutes, until golden and bubbly.
- Cool slightly before serving.
Notes
- Use room-temperature cream cheese for easy spreading.
- Don’t mix the layers distinct textures are part of the charm.
- Add powdered sugar or lemon zest before serving for extra flavor.
- Pairs well with vanilla ice cream, whipped cream, or fresh berries.
- Store leftovers in the fridge for up to 3–4 days.
- Freeze individual slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: ~350 kcal
- Sugar: ~28g
- Sodium: ~300mg
- Fat: ~18g
- Saturated Fat: ~10g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~42g
- Fiber: ~0.5g
- Protein: ~3g
- Cholesterol: ~40mg