Lemon Cream Cheese Dump Cake

This delightful Lemon Cream Cheese Dump Cake features a perfect balance of tangy lemon and creamy cheese, making it a favorite for gatherings and family dinners.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 can lemon pie filling Look for a brand that uses real fruit for better flavor.
8 oz cream cheese Use full-fat cream cheese for a rich flavor and creamy texture.
1 box yellow cake mix A mix with pudding in it will provide a more moist cake.
1/2 cup unsalted butter Melted butter ensures even flavor distribution.
1 tsp vanilla extract Optional, but it adds aromatic sweetness.

Method

Preparation

Preheat your oven to 350°F (177°C) and lightly grease a 9x13 inch baking dish.
Evenly spread the lemon pie filling across the bottom of the prepared dish.
Dollop softened cream cheese over the lemon filling, and drizzle vanilla extract if desired.
Sprinkle the dry cake mix evenly over everything without stirring.
Pour melted butter evenly over the top or place thin slices of butter across the cake mix.

Baking

Bake in the oven for 40 to 50 minutes until the top is golden and the edges are bubbling.

Cooling

Allow cooling for 20 to 30 minutes before serving to set the layers.

Notes

Bring cream cheese to room temperature for easier blending. Don't skip the cooling step for better flavor melding. Double the recipe for larger gatherings.