Oh yes—Lemon Cream Cheese Dump Cake 🍋💛
This is one of those effortless-but-dangerously-good desserts: tangy, creamy, buttery, and perfect when you want something sweet without much prep.
Lemon Cream Cheese Dump Cake
Ingredients
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1 can (21 oz) lemon pie filling
(or lemon curd for extra tang) -
1 package lemon cake mix
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8 oz cream cheese, cut into small cubes
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½ cup butter, thinly sliced (1 stick)
Instructions
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Preheat oven to 350°F (175°C).
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Spread lemon pie filling evenly in a greased 9×13-inch baking dish.
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Scatter cream cheese cubes over the lemon filling.
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Sprinkle dry cake mix evenly over the top (do NOT mix).
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Top with butter slices, spacing them out to cover as much of the surface as possible.
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Bake uncovered for 40–45 minutes, until golden and bubbly.
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Cool slightly before serving.
Why This Dessert Is So Good
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Cream cheese melts into pockets of richness
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Lemon keeps it bright, not too sweet
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Crispy buttery topping + creamy center
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Truly “dump and bake”—no mixing bowls needed
Easy Variations
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Extra lemony: Add lemon zest over the filling
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Crunch: Sprinkle chopped pecans or almonds on top
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Berry twist: Add blueberries or raspberries over the lemon filling
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Serve with: Vanilla ice cream or whipped cream