Here’s a simple, reliable Lemon Cream Cheese Dump Cake recipe—sweet, tangy, and ridiculously easy.
🍋 Lemon Cream Cheese Dump Cake
🧾 Ingredients
- 1 box lemon cake mix
- 1 can (about 400g) lemon pie filling (or lemon curd for richer flavor)
- 225g cream cheese, softened
- ½ cup (115g) butter, melted (or sliced thinly if not melting)
- Optional: powdered sugar for dusting, lemon zest
🍳 Instructions
- Preheat oven to 175°C (350°F).
- Lightly grease a baking dish (9×13 inch works best).
- Spread lemon pie filling evenly on the bottom.
- Dollop cream cheese over the filling (don’t fully mix—just scatter chunks).
- Sprinkle dry cake mix evenly on top (do NOT stir).
- Drizzle melted butter evenly over the cake mix so it covers as much as possible.
- Bake for 35–45 minutes, until golden and bubbly on top.
- Let it cool slightly before serving.
🍰 What you get
- Gooey lemon layer at the bottom
- Creamy cheesecake pockets in the middle
- Golden cake topping on top
💡 Tips
- Don’t mix the layers—that’s what creates the “dump cake” texture
- Add white chocolate chips for extra sweetness
- Serve warm with vanilla ice cream for best results
If you want, I can also give you a no-cake-mix homemade version or a lighter version with less sugar.
