Lemon Cream Cheese Dump Cake recipe

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Ingredients

  • 1 box lemon cake mix
  • 2 cans (21 oz each) lemon pie filling
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar (optional, for extra sweetness)
  • Whipped cream or powdered sugar (for serving, optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
  3. Spread the lemon pie filling evenly on the bottom of the dish.
  4. Drop spoonfuls of softened cream cheese over the pie filling.
  5. Sprinkle the dry cake mix evenly on top (do not mix).
  6. Drizzle the melted butter evenly over the cake mix.
  7. If using, sprinkle sugar over the top for extra sweetness.
  8. Bake for 40–45 minutes, or until the top is golden brown and bubbly.
  9. Let cool slightly, then serve warm with whipped cream or a dusting of powdered sugar.

Would you like me to make this more zesty and tangy (extra lemon flavor) or more sweet and creamy?

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