Soft, tangy, and sweet with minimal effort—everything goes straight into the pan, no mixer needed!
Ingredients
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1 box yellow or white cake mix (about 15–16 oz)
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1 package (8 oz) cream cheese, softened
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1 can (14 oz) sweetened condensed milk
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1 can (21 oz) lemon pie filling (or lemon curd)
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½ cup butter, sliced
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Optional: powdered sugar or lemon zest for topping
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Layer ingredients:
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Spread cream cheese evenly on the bottom.
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Pour lemon pie filling over cream cheese.
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Sprinkle cake mix evenly on top.
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Drizzle sweetened condensed milk over the cake mix.
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Lay butter slices evenly on top.
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Bake:
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Bake 45–50 minutes until golden brown and bubbly.
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Cool & serve:
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Let cool for at least 15–20 minutes.
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Optional: sprinkle powdered sugar or lemon zest before serving.
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Tips
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For extra tang, mix lemon zest into the cream cheese before layering.
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Use a light-colored cake mix to keep the lemon flavor bright.
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Serve warm with a scoop of vanilla ice cream for maximum indulgence.
If you want, I can also create a single-serve mug version or a gluten-free version of this dump cake. Do you want me to do that?