Description
A zesty, creamy dessert made with layers of lemon pie filling, cream cheese, yellow cake mix, and butter—this Lemon Cream Cheese Dump Cake is the perfect no-fuss treat that’s rich, tangy, and irresistibly gooey.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can lemon pie filling (21 oz)
- 1 package cream cheese (8 oz, softened)
- 1/2 cup (1 stick) butter, melted
- Powdered sugar (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly in the bottom of the dish.
- Dollop or scatter softened cream cheese over the lemon filling.
- Evenly sprinkle the dry yellow cake mix on top—do not stir.
- Drizzle melted butter evenly over the entire surface.
- Bake for 40-45 minutes or until top is golden and edges are bubbling.
- Let cool for 15 minutes before serving. Garnish with powdered sugar if desired.