Here’s a simple and delicious recipe for a Lemon Cream Cheese Dump Cake—tangy, creamy, and super easy to make.
Ingredients (serves 8)
- 1 box yellow cake mix
- 8 oz (225 g) cream cheese, softened
- 1 can (21 oz / 595 g) lemon pie filling (or lemon curd)
- ½ cup butter, sliced or melted
- Optional: powdered sugar or whipped cream for topping
Instructions
- Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer lemon filling: Spread the lemon pie filling evenly in the bottom of the dish.
- Add cream cheese: Drop small spoonfuls of cream cheese over the lemon layer. It doesn’t need to be perfectly smooth.
- Sprinkle cake mix: Evenly sprinkle the dry cake mix over the lemon and cream cheese layers.
- Add butter: Place slices of butter evenly on top (or drizzle melted butter).
- Bake: Bake for 40–45 minutes until the top is golden and bubbly.
- Cool and serve: Let it cool slightly before serving. Optional: dust with powdered sugar or top with whipped cream.
Tips
- Use room-temperature cream cheese to make spreading easier.
- For extra texture, sprinkle toasted coconut or slivered almonds on top before baking.
- Serve warm with a scoop of vanilla ice cream for a decadent dessert.
If you want, I can also give a quick 3-step shortcut version that comes together in under 10 minutes of prep, still creamy and tangy. Do you want me to do that?
