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Lemon Cream Cheese Dump Cake

An easy and quick dessert featuring lemon pie filling, cream cheese, and cake mix that comes together in minutes for a deliciously nostalgic treat.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (20-21 oz) lemon pie filling
  • 1 box yellow or vanilla cake mix
  • 1 brick (8 oz) cream cheese, room temperature Cut into tiny hunks or dollops
  • 1/2 cup butter, melted For drizzling on top
  • 1 tablespoon milk Optional to add to any dry spots
  • optional as desired lemon zest For extra flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x13 baking dish with non-stick spray.
  3. Dump the lemon pie filling into the baking dish.
  4. Distribute the cream cheese over the lemon filling in tiny hunks or dollops.
  5. Sprinkle the dry cake mix evenly on top of the cream cheese without mixing.
  6. Drizzle melted butter all over the top.
  7. If required, add a splash of milk on any dry spots.
Baking
  1. Bake in the preheated oven for 40-45 minutes, or until the top is golden and fragrant.
Serving
  1. Allow to cool before serving to avoid burns.
  2. Serve as is or with a scoop of vanilla ice cream or dusted with powdered sugar.

Notes

For variations, try using cherry or blueberry filling, swap cream cheese for mascarpone or Greek yogurt, or add chopped strawberries before baking. This recipe is forgiving and can be adapted as desired.