Lemon Cream Cheese Dump Cake
Lemon Cream Cheese Dump Cake is an easy baked dessert made with lemon pie filling, yellow cake mix, cream cheese, and butter. Tangy, creamy, and perfectly golden.
Ingredients
Main Ingredients
- 2 cans lemon pie filling, about 21 ounces each
- 8 ounces cream cheese, softened Use softened cream cheese for easy dolloping.
- 1 box yellow cake mix, about 15 to 16 ounces
- 1 cup unsalted butter, melted or thinly sliced Butter coverage is important for a golden top.
- 1 teaspoon vanilla extract Optional, but adds nice flavor.
- 1 pinch salt Optional; enhances flavor.
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Instructions
Preparation
- Preheat your oven to 350°F.
- Lightly grease a 9 by 13 inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- Dollop softened cream cheese over the lemon filling.
- If using, drizzle the vanilla extract over the cream cheese dollops.
- Sprinkle the dry cake mix evenly over everything without stirring.
- Pour melted butter evenly over the top, or lay thin slices of butter across the cake mix.
Baking
- Bake for 40 to 50 minutes, until the top is golden and the edges are bubbling.
- Cool for 20 to 30 minutes before serving.
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Note
Letting it rest improves the texture for serving. This cake can be served warm, at room temperature, or cold. It pairs well with vanilla ice cream or fresh berries.