Print

Lemon Cream Cheese Dump Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lemon Cream Cheese Dump Cake is a simple and delicious dessert that combines tangy lemon pie filling with creamy cream cheese and a buttery yellow cake topping, baked to a golden perfection.

Ingredients

1 (16 oz) can lemon pie filling

1 (15.25 oz) package yellow cake mix

4 oz cream cheese, cubed

½ cup (1 stick) unsalted butter, thinly sliced

Instructions

  1. Preheat your oven to 350°F (177°C). Lightly grease an 8"x8" square baking dish with butter or non-stick spray.
  2. Spread the lemon pie filling evenly in the bottom of the prepared baking dish.
  3. Sprinkle half of the dry cake mix over the lemon filling.
  4. Distribute the cubed cream cheese evenly over the cake mix layer.
  5. Sprinkle the remaining half of the cake mix over the cream cheese.
  6. Place the thinly sliced butter pats evenly over the top of the cake mix.
  7. Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool for 15–20 minutes before serving.

Notes

  • Substitute lemon pie filling with other fruit pie fillings like cherry, blueberry, or apple for variety.
  • Try different cake mix flavors such as white, lemon, or vanilla to complement the filling.
  • Add white chocolate chips, nuts, or shredded coconut for extra texture.
  • Use dairy-free cream cheese and butter substitutes for a dairy-free version.
  • Store leftovers in an airtight container in the fridge up to 5 days.
  • Reheat servings in the microwave for 20–30 seconds before serving.
  • To enhance lemon flavor, add a tablespoon of fresh lemon zest to the filling or cake mix.
  • Sprinkle chopped nuts like walnuts or pecans on top before baking for added crunch.

Nutrition

Find it online: https://recipesbyjanet.com/lemon-cream-cheese-dump-cake-recipe/