Lemon Dump Cake with Cream Cheese Recipe
This Lemon Dump Cake with Cream Cheese Recipe uses lemon cake mix, butter, and cream cheese for a bright and comforting sweet treat.
Equipment
- 9x13-inch baking dish
- Mixing bowl (optional)
- Spoon or spatula
- Knife (for cutting cream cheese)
- Oven
Ingredients
- 1 box lemon cake mix
- 1 can 21 oz lemon pie filling
- 8 oz cream cheese cubed
- 1/2 cup unsalted butter melted
- 1 teaspoon vanilla extract optional
Instructions
- Preheat your oven to 180°C (350°F).
- Lightly grease your baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- Scatter the cream cheese cubes evenly over the filling.
- Sprinkle the dry lemon cake mix evenly over the top — do not mix.
- Drizzle the melted butter evenly across the cake mix.
- Add vanilla extract if using.
- Bake for 40–45 minutes until the top is golden and the edges are bubbling.
- Let it cool slightly before serving.
Notes
- Cut cream cheese into small cubes for even distribution
- Don’t mix the layers — this is key for texture
- Drizzle butter evenly to avoid dry patches
- Bake until golden and bubbling for best results