Description
A bright and creamy dessert made with layers of lemon pie filling, sweetened cream cheese, yellow cake mix, and melted butter. Baked until golden and bubbly, this Lemon Cream Cheese Dump Cake is the perfect no-fuss treat that’s both tangy and indulgent.
Ingredients
- 1 (21 oz) can lemon pie filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the prepared dish.
- In a bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth.
- Drop spoonfuls of the cream cheese mixture over the lemon filling and gently spread.
- Sprinkle the dry yellow cake mix evenly over the top.
- Drizzle the melted butter evenly across the surface of the cake mix.
- Bake for 45–50 minutes, or until the top is golden and the edges are bubbling.
- Let it cool for 15–20 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes