This Lemon Cream Cheese Dump Cake is the ultimate no-fuss dessert that’s bursting with bright citrus flavor and creamy texture. With just four simple ingredients and minimal prep, you can whip up a show-stopping cake that’s perfect for potlucks, family gatherings, or anytime you’re craving something sweet and tangy. The best part? You literally “dump” everything into a pan, bake, and let the magic happen. Let’s get baking!
Ingredients You’ll Need:
For the Cake:
- 1 box (15.25 oz) yellow cake mix (or white cake mix for a lighter flavor)
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese , softened
- 1/2 cup unsalted butter , melted
Optional Garnish:
- Powdered sugar , for dusting
- Fresh lemon zest , for extra brightness
Step-by-Step Instructions:
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C) . Grease a 9x13-inch baking pan or spray it with nonstick cooking spray.
Step 2: Layer the Ingredients
- Spread the lemon pie filling evenly across the bottom of the prepared pan.
- Drop spoonfuls of the softened cream cheese over the lemon pie filling. Use a spatula to gently spread the cream cheese as evenly as possible—it doesn’t have to be perfect.
- Sprinkle the dry cake mix evenly over the top of the cream cheese layer. Do not stir.
- Drizzle the melted butter over the entire surface of the cake mix. Use a fork or spoon to lightly press down on the dry mix so the butter absorbs slightly.
Step 3: Bake Until Golden
- Bake the cake in the preheated oven for 45–50 minutes , or until the top is golden brown and the edges are bubbly.
- If desired, broil for 1–2 minutes at the end to achieve a crispier, caramelized topping—watch closely to avoid burning.
