Lemon Cream Cheese Dump Cake

🍋 Lemon Cream Cheese Dump Cake

An easy, bright, and creamy dessert that comes together with minimal effort—no mixing bowls required!

🛒 Ingredients

• 1 box lemon cake mix

• 1 (8 oz) package cream cheese, softened

• 1 (21 oz) can lemon pie filling

• ½ cup (1 stick) unsalted butter, thinly sliced

• 1 teaspoon vanilla extract (optional)

• Powdered sugar (optional, for topping)

👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C).

2. Spread lemon pie filling evenly in the bottom of a greased 9×13-inch baking dish.

3. Mix cream cheese & vanilla until smooth, then drop spoonfuls evenly over the pie filling.

4. Sprinkle dry cake mix evenly over the entire surface—do not stir.

5. Top with butter slices, covering as much of the cake mix as possible.

6. Bake for 40–45 minutes, or until golden brown and bubbly.

7. Let cool slightly before serving. Dust with powdered sugar if desired.

🍽 Serving Ideas

• Serve warm with vanilla ice cream

• Add fresh berries for a tart contrast

• Drizzle with a simple lemon glaze (powdered sugar + lemon juice)

💡 Tips

• Make sure butter slices cover most of the dry mix to avoid powdery spots.

• You can substitute white or yellow cake mix if lemon isn’t available.

• Store covered in the refrigerator for up to 4 days.