Lemon Cream Cheese Dump Cake
A light and refreshing dessert that combines zesty lemon flavor with creamy cream cheese, perfect for busy evenings or last-minute gatherings.
Ingredients
Main Ingredients
- 1 can Lemon pie filling (16 oz)
- 1 package Yellow cake mix (15 oz)
- 4 oz Cream cheese, cubed Ensure cream cheese is softened for easier mixing.
- 1/2 cup Unsalted butter, thinly sliced Use one whole stick of butter.
Instructions
Preparation
- Preheat the oven to 350°F. Lightly grease a square baking dish.
- Spread the lemon pie filling evenly in the bottom of the dish.
- Sprinkle half of the yellow cake mix over the lemon filling.
- Distribute the cubed cream cheese over the cake mix layer.
- Top with the remaining cake mix.
- Place thinly sliced butter on top in a single layer.
Baking
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 15–20 minutes before serving.
Notes
You can serve this cake warm or at room temperature. It's delicious on its own or with a scoop of vanilla ice cream. Add a drizzle of whipped cream or a sprinkle of lemon zest for extra flair. To store leftovers, cover the cake tightly with plastic wrap or aluminum foil, refrigerating for up to 3 days or freezing for up to 2 months. Use fresh lemon zest for enhanced flavor, and feel free to experiment with different pie filling flavors.