Ohhh this one is dangerously good 🍋😄 — Lemon Cream Cheese Dump Cake is tangy, creamy, and ridiculously easy. No mixing bowls, no stress.
🍋 Lemon Cream Cheese Dump Cake
Ingredients (9×13-inch pan)
- 1 can (21 oz) lemon pie filling
- 1 box yellow cake mix (or lemon cake mix for extra zing)
- 8 oz cream cheese, cut into small cubes
- 1/2 cup (1 stick) unsalted butter, thinly sliced
- Optional: powdered sugar for dusting
Instructions
- Preheat oven
- Preheat to 350°F / 175°C.
- Lightly grease a 9×13-inch baking dish.
- Layer (don’t mix!)
- Spread lemon pie filling evenly over the bottom of the dish.
- Scatter cream cheese cubes evenly over the lemon filling.
- Sprinkle dry cake mix evenly over the top (do not stir).
- Lay butter slices evenly across the cake mix, covering as much surface as possible.
- Bake
- Bake 45–50 minutes, until the top is golden and the edges are bubbling.
- Cool & serve
- Let cool 10–15 minutes.
- Optional: dust with powdered sugar.
- Serve warm or chilled.
Pro Tips
- Butter coverage matters: Try to cover most of the cake mix so there are no dry patches.
- Extra lemon: Add lemon zest over the pie filling before the cake mix.
- Creamier texture: Slightly soften cream cheese but keep it in chunks.
- Serving idea: AMAZING with vanilla ice cream or whipped cream.
Easy Variations
- 🍋 Blueberry lemon dump cake: Add 1 cup blueberry pie filling
- 🍓 Strawberry lemon version: Swap lemon filling for strawberry
- 🧀 Extra cream cheese: Use 12 oz for ultra-creamy pockets
- 🍰 Crunchy top: Sprinkle chopped nuts on top before baking
If you want, I can also give you a lemon blueberry cream cheese dump cake that tastes like summer in a pan 💛
