Lemon Cream Cheese Dump Cake
If you want a bright, low-fuss dessert that tastes like summer in every bite, this lemon cream cheese dump cake is a lovely choice. It comes together fast with simple ingredients, then bakes into a soft, creamy, and sunny treat that always feels inviting.
Equipment
- 1 9x13 inch baking dish
- 1 Mixing Bowl
- 1 Spoon or spatula
Ingredients
- 1 can lemon pie filling
- 1 box yellow cake mix
- 8 oz cream cheese softened
- 0.5 cup unsalted butter melted
- 0.5 cup sugar optional for extra sweetness
- 1 tsp alcohol-free vanilla extract
- 1 tbsp lemon juice
- 1 tsp lemon zest optional
Instructions
- Preheat your oven and lightly grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- In a small bowl, stir the softened cream cheese with sugar, alcohol-free vanilla extract, lemon juice, and lemon zest if using. Spoon or dollop this mixture over the lemon filling.
- Sprinkle the dry cake mix evenly over the top. Do not stir.
- Pour the melted butter over the cake mix as evenly as you can.
- Bake until the top is golden and the edges are bubbling. Let it cool for a bit before serving.
Notes
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20 to 30 seconds, or warm larger portions in a low oven until just heated through.