Who knew turning 60 could taste this sweet? This Lemon Cream Cheese Dump Cake is the kind of dessert that makes everyone ask for seconds. With just four simple ingredients, it’s zesty, creamy, buttery, and unbelievably effortless. The best part? Everything gets dumped together and baked until golden and irresistible.
Lemon Cream Cheese Dump Cake
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemon cake mix | 1 box (15.25 oz) |
| Lemon pie filling | 1 can (21 oz) |
| Cream cheese, softened | 8 ounces |
| Unsalted butter, melted | 1/2 cup |
How To Make Lemon Cream Cheese Dump Cake:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to keep your cake from sticking.
Step 2: Add the Lemon Filling
Spread the lemon pie filling evenly along the bottom of the prepared baking dish.
Step 3: Add the Cream Cheese
Drop spoonfuls of softened cream cheese over the lemon filling so that every bite has creamy, tangy goodness.
Step 4: Add the Cake Mix
Evenly sprinkle the lemon cake mix on top of the filling and cream cheese layers.
Step 5: Add the Butter
Drizzle melted butter evenly over the cake mix. This creates that perfect golden crust as it bakes.
Step 6: Bake to Perfection
Bake for 35–40 minutes, or until the top is golden brown and the lemon filling is bubbling around the edges.
Step 7: Cool and Serve
Let the cake cool for about 10 minutes before serving. It tastes incredible warm or at room temperature.
Optional: For an extra indulgent touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
This Lemon Cream Cheese Dump Cake proves that sometimes the easiest recipes deliver the biggest flavor payoff. Bright, creamy, and melt-in-your-mouth delicious—it’s a sunny bite of happiness in every forkful!
