Yum — Lemon Cream Cheese Dump Cake is a super easy, tangy, and creamy dessert that tastes like a mix between lemon bars and cheesecake. 🍋🧁
Here’s a simple and delicious recipe for it:
🍋 Lemon Cream Cheese Dump Cake Recipe
Ingredients
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- ½ cup granulated sugar (optional, for extra sweetness)
- 1 box yellow or lemon cake mix
- ½ cup (1 stick) unsalted butter, melted
- Optional: zest of 1 lemon for extra brightness
Instructions
- Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish. - Layer the lemon filling:
Spread the lemon pie filling evenly across the bottom of the dish. - Add the cream cheese mixture:
In a small bowl, beat the cream cheese and sugar (if using) until smooth.
Drop spoonfuls of this mixture over the lemon filling. (It doesn’t need to be perfect — it will melt and swirl beautifully.) - Add the dry cake mix:
Sprinkle the dry cake mix evenly over the top. Do not mix it in. - Add butter:
Pour the melted butter evenly over the cake mix. Try to cover as much of the surface as possible — this helps it bake up golden and crisp. - Bake:
Bake for 40–45 minutes, until the top is golden and the edges are bubbly. - Cool and serve:
Let it cool for at least 15 minutes. Serve warm, or chill it for a denser texture.
Delicious with a scoop of vanilla ice cream or a dollop of whipped cream!
🌟 Tips & Variations
- Make it extra tangy: Add a tablespoon of lemon juice or zest to the cream cheese mixture.
- Want it richer? Use ¾ cup butter instead of ½ cup.
- Try a twist: Use white cake mix instead of yellow for a lighter flavor.
Would you like me to give you a small-batch version (for an 8×8 pan) or a from-scratch version (without boxed cake mix)?
