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Oh yes! Lemon Cream Cheese Dump Cake is tangy, creamy, and so easy to make — literally “dump” the ingredients and bake 🍋🍰. Here’s a full recipe:
Lemon Cream Cheese Dump Cake
Ingredients
- 1 box yellow or lemon cake mix
- 8 oz cream cheese, softened
- 1 can (21 oz) lemon pie filling (or use lemon curd for extra tang)
- ½ cup butter, sliced
- 1 tsp vanilla extract
- Optional: powdered sugar for dusting
Instructions
1. Preheat Oven
- Preheat to 350°F (175°C).
- Grease a 9×13-inch baking dish lightly.
2. Layer the Ingredients
- Spread the cream cheese evenly in the bottom of the baking dish.
- Spoon the lemon pie filling over the cream cheese.
- Sprinkle the dry cake mix evenly over the lemon layer.
- Place slices of butter evenly on top of the cake mix.
- Drizzle vanilla extract over the top.
3. Bake
- Bake for 45–50 minutes, or until the top is golden and the filling is bubbly.
4. Cool & Serve
- Let it cool at least 15 minutes before slicing.
- Optional: dust with powdered sugar or drizzle with a lemon glaze for extra sweetness.
Tips & Variations
- Extra tangy: Mix a little lemon zest into the cream cheese layer.
- Berry twist: Add fresh blueberries or raspberries on top before baking.
- Mini version: Use a muffin tin for individual servings.
This is a super easy dessert with a creamy lemony middle and cake-like top — perfect for potlucks, holidays, or a weeknight treat.
I can also make a no-cream-cheese version that’s even quicker and lighter if you want.
Do you want me to do that?
