✨ A Short, Perfect Introduction
This Lemon Cream Cheese Dump Cake is sunshine on a plate! 🍋✨ With layers of sweet-tart lemon filling, creamy pockets of cheesecake, and a buttery golden topping, it’s pure magic — and you don’t even need to mix it! Just dump, bake, and enjoy every luscious bite.
📋 Prep Time: 10 minutes
❄️ Chill Time: None
⏱️ Total Time: 50 minutes
🍽️ Servings: 12
🔥 Calories per Serving: 350 kcal
🛒 Ingredients
- 🍋 1 can (21 oz) lemon pie filling
- 🧀 1 package (8 oz) cream cheese, cubed
- 🍚 1 box (about 15 oz) yellow cake mix
- 🧈 1/2 cup unsalted butter, melted
- 🍬 1/4 cup powdered sugar (optional, for dusting)
👩🍳 Step-by-Step Instructions
1️⃣ Preheat Oven:
Preheat your oven to 175°C (350°F). Lightly grease a 9×13″ baking dish. 🧈
2️⃣ Layer the Pie Filling:
Spread the lemon pie filling 🍋 evenly into the bottom of the prepared baking dish.
3️⃣ Add Cream Cheese:
Scatter the cubed cream cheese 🧀 evenly over the lemon filling.
4️⃣ Sprinkle Cake Mix:
Evenly sprinkle the dry yellow cake mix 🍚 over the cream cheese and filling. Do not stir!
5️⃣ Drizzle with Butter:
Pour the melted butter 🧈 over the top, covering as much of the dry cake mix as possible.
6️⃣ Bake:
Bake for 35–40 minutes, or until the top is golden and bubbly. 🔥
7️⃣ Cool and Serve:
Allow the cake to cool slightly. Dust with powdered sugar 🍬 if desired before serving!
🍯 Why You’ll Love This Recipe
- Only 5 simple ingredients — couldn’t be easier! 🎯
- Bright lemon flavor balanced with rich, creamy pockets of cheesecake 🍋🧀
- No mixer, no fuss — just layer and bake! ⏱️
- Perfect for brunch, parties, or quick family desserts! 🍽️
🔥 Helpful Tips
- Make sure the butter covers most of the cake mix for even baking.
- For a fun twist, add a handful of blueberries 🫐 on top before baking!
- Serve warm with a scoop of vanilla ice cream 🍦 for an extra special treat.
- Leftovers are delicious cold straight from the fridge! ❄️
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