Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake

Ingredients

• 1 box lemon cake mix

• 1 can (21 oz / 595 g) lemon pie filling

• 8 oz (225 g) cream cheese, softened and cut into small cubes

• ½ cup butter, melted

• ½ teaspoon vanilla extract (optional)

• Zest of 1 lemon (optional, for extra flavor)

Instructions

1. Preheat oven

   • Preheat to 350°F (175°C).

   • Grease a 9×13-inch baking dish.

2. Layer the filling

   • Spread the lemon pie filling evenly over the bottom of the dish.

3. Add cream cheese

   • Scatter the cream cheese cubes evenly over the lemon filling.

   • Drizzle vanilla extract over the top if using.

4. Add cake mix

   • Sprinkle the dry lemon cake mix evenly over everything.

   • Do not stir.

5. Add butter

   • Pour melted butter evenly over the cake mix, covering as much of the surface as possible.

   • Sprinkle lemon zest on top if desired.

6. Bake

   • Bake uncovered for 40–45 minutes, until the top is golden and the edges are bubbling.

7. Cool and serve

   • Let cool for 15–20 minutes before serving.

Serving Ideas

• Serve warm with vanilla ice cream

• Top with whipped cream

• Dust lightly with powdered sugar

Tips & Variations

• For extra tang, add 1–2 tablespoons fresh lemon juice to the pie filling.

• Swap lemon cake mix for white or vanilla cake mix if you want a milder flavor.

• Store leftovers covered in the fridge for up to 3 days.