Lemon Dump Cake with Cream Cheese
This lemon dump cake layers bright lemon filling, creamy cheesecake pockets, and a buttery golden cake topping in one easy pan.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 cans lemon pie filling 21-ounce cans
- 1 box lemon cake mix 15.25-ounce box
- 8 ounces cream cheese softened and cut into small cubes
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter melted
Instructions
Instructions
- Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
- Spread the lemon pie filling evenly in the prepared dish.
- Beat the softened cream cheese with the sugar and vanilla until smooth, then spoon small dollops over the filling.
- Sprinkle the dry lemon cake mix evenly over the top and drizzle with melted butter, covering as much of the mix as possible.
- Bake for 40 to 45 minutes, until the edges are bubbling and the top is golden. Cool for at least 15 minutes before serving.