🍋 Lemon Cream Cheese Dump Cake
An easy, sweet-tart dessert with bright lemon flavor and creamy pockets of cheesecake — no mixer needed.
🛒 Ingredients (5–6 total)
- 1 box lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup sugar (optional, for sweeter cream cheese)
- 1 tsp vanilla (optional)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly in the bottom.
- Mix cream cheese with sugar + vanilla (if using). Drop spoonfuls over the pie filling.
- Sprinkle dry lemon cake mix evenly over everything — don’t stir.
- Drizzle melted butter evenly over the top (cover as much dry mix as possible).
- Bake 40–45 minutes until golden and bubbly at the edges.
- Cool 15–20 minutes before serving (it sets as it cools).
✨ Optional Add-Ins
- Fresh blueberries (scatter over pie filling)
- Lemon zest for extra brightness
- White chocolate chips
- Powdered sugar on top after cooling
🍽 How It Tastes
- Top: buttery, slightly crisp
- Middle: creamy cheesecake pockets
- Bottom: warm, tangy lemon filling
If you’d like, I can also give you a 3-ingredient shortcut version, a from-scratch version, or a slow cooker version.
