Description
This 4-Ingredient Lemon Cream Cheese Dump Cake is the ultimate easy dessert—tangy, sweet, creamy, and made in minutes. With lemon pie filling, cream cheese, cake mix, and butter, this no-mix dump cake is perfect for potlucks, parties, or weeknight treats. It’s like cheesecake and cobbler combined into one delicious, stress-free dessert.
Ingredients
- 1 (21 oz) can lemon pie filling (or homemade equivalent)
- 8 oz cream cheese, cubed and softened
- 1 box yellow or white cake mix (15.25 oz)
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Spread lemon pie filling evenly over the bottom of the dish.
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Dot the softened cream cheese cubes evenly over the lemon filling.
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Sprinkle dry cake mix evenly over the top—do not stir.
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Drizzle melted butter evenly over the cake mix layer.
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Bake for 40–45 minutes, or until the top is golden and the edges are bubbling.
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Let cool for 10–15 minutes before serving warm or chilled.
Notes
- Add lemon zest to the filling for extra brightness.
- Top with whipped cream, vanilla ice cream, or powdered sugar.
- Try with blueberry, raspberry, or cherry pie filling for flavor variations.
- Sprinkle with shredded coconut or sliced almonds for crunch.
- Cake mix flavors like vanilla or lemon also work beautifully.
