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Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake

DeShawn Mitchell
A sweet and tangy dessert that combines lemon pie filling, creamy cream cheese, and yellow cake mix for an easy, crowd-pleasing treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

  • 21 oz can lemon pie filling High-quality brand recommended for intense flavor
  • 8 oz cream cheese Full-fat, softened, cubed
  • 15-18 oz box yellow cake mix Standard size, do not sift
  • 1/2 cup butter Unsalted, thinly sliced

Instructions
 

  • Preheat oven to 350°F (177°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
  • Spread lemon pie filling evenly in the bottom of the prepared dish.
  • Distribute cubed cream cheese evenly over the lemon filling.
  • Sprinkle dry yellow cake mix evenly over the cream cheese layer.
  • Top with thinly sliced butter, covering as much of the cake mix as possible.
  • Bake for 50-60 minutes, until the top is golden brown and the filling is bubbly.
  • Remove from oven and let cool slightly before serving.

Notes

  • Can swap lemon pie filling for blueberry, strawberry, or mixed berry fillings.
  • Use dairy-free cream cheese and butter for a dairy-free version.
  • Store at room temperature for up to 2 days, refrigerate for up to a week, or freeze for 2-3 months.
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