Lemon Cream Cheese Dump Cake
A quick and delicious dump cake bursting with lemon zest and creamy cheesecake flavor. Made with just a few easy layers, this crowd-pleasing dessert requires minimal effort and bakes up golden and bubbly.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 can lemon pie filling (21 oz)
- 8 oz cream cheese softened to room temperature
- 1 box yellow cake mix about 15.25 oz
- 0.5 cup butter melted
- 2 tbsp lemon zest freshly grated
- 1 tsp vanilla extract
- 0.25 cup powdered sugar for dusting, optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.
- In a medium bowl, mix the softened cream cheese with vanilla extract and lemon zest until smooth and creamy.
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Drop spoonfuls of the lemon-cream cheese mixture evenly over the pie filling. Use a butter knife to gently swirl it slightly into the lemon layer.
- Sprinkle the dry yellow cake mix evenly over the top, covering the entire surface. Do not stir.
- Drizzle the melted butter evenly over the cake mix, making sure to cover as many dry spots as possible.
- Bake uncovered for 40 to 45 minutes, or until the top is golden brown and the edges are bubbling.
- Allow the dump cake to cool for at least 20 minutes before serving. Dust with powdered sugar if desired.
Notes
Serve warm or at room temperature, topped with whipped cream or a scoop of vanilla ice cream for extra indulgence. Store leftovers covered in the refrigerator for up to 4 days.