If you’re looking for a dessert that’s bright, creamy, and incredibly simple to make, this lemon cream cheese dump cake is it. With the zesty flavor of lemon pie filling, the rich creaminess of cream cheese, and the buttery sweetness of cake mix, this recipe delivers big flavor with minimal effort. Best of all, it only takes four ingredients and a single pan!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lemon pie filling | 1 (16 oz.) can |
| Yellow cake mix | 1 (15 oz.) package |
| Cream cheese | 4 oz. (cubed) |
| Unsalted butter | 1/2 cup (1 stick), thinly sliced |
Instructions:
Preheat Oven:
Set your oven to 350ºF and lightly grease a square baking dish with butter or non-stick spray.
Layer Lemon Pie Filling:
Spread the lemon pie filling evenly across the bottom of the prepared dish. Make sure it reaches the corners for even flavor.
Add Cake Mix:
Sprinkle half of the yellow cake mix over the lemon filling, covering it completely.
Add Cream Cheese:
Scatter the cubed cream cheese evenly across the cake mix layer.
Top with Remaining Cake Mix:
Sprinkle the rest of the cake mix over the cream cheese to create the next layer.
Add Butter:
Lay the thin slices of butter across the surface, covering as much as possible for that golden, crispy topping.
Bake:
Place the dish in the oven and bake for 35–40 minutes, or until the top is golden and a toothpick comes out mostly clean.
Cool and Serve:
Let the cake rest for 15–20 minutes before serving.
This lemon cream cheese dump cake is tangy, sweet, and absolutely irresistible—a foolproof dessert that looks impressive but couldn’t be easier to make!