Here’s a quick and delicious Lemon Cream Cheese Dump Cake—tangy, creamy, and super easy to make 🍋🍰
Lemon Cream Cheese Dump Cake
Ingredients (serves 8–10)
- 1 box yellow or white cake mix
- 1 (21 oz) can lemon pie filling (or lemon curd)
- 8 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- ½ cup butter, sliced
- Optional: powdered sugar or whipped cream for topping
Instructions
- Preheat oven
- 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare cream cheese layer
- In a bowl, beat cream cheese, sugar, and eggs until smooth.
- Assemble cake
- Spread lemon pie filling evenly in the bottom of the baking dish.
- Drop spoonfuls of cream cheese mixture over the lemon layer.
- Sprinkle cake mix evenly over the top.
- Dot with slices of butter.
- Bake
- Bake 40–45 minutes until golden and bubbly.
- Cool & serve
- Let cool at least 15 minutes before serving.
- Optional: dust with powdered sugar or serve with whipped cream.
Tips & Variations
- Extra lemony: Add 1–2 tsp lemon zest to the cream cheese layer.
- Fruit addition: Mix in fresh berries or blueberries for a fruity twist.
- Creamier: Serve warm with a scoop of vanilla ice cream.
- Make-ahead: Can be assembled the night before and baked the next day.
If you want, I can give a fancier version with lemon glaze drizzle or a mini muffin-sized dump cake version.
