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Lemon Cream Cheese Dump Cake

A simple yet delicious dessert featuring tangy lemon pie filling, creamy cream cheese, and a buttery yellow cake topping.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 42 oz lemon pie filling
  • 8 oz cream cheese Best if slightly frozen before cutting.
  • 15 oz yellow cake mix
  • 1/2 cup unsalted butter Cut into thin pats.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
  2. Pour the lemon pie filling into the bottom of the pan and spread it evenly with a spatula.
  3. Cut the cream cheese into small cubes and scatter them over the lemon filling.
  4. Sprinkle the yellow cake mix evenly across the top of the lemon filling.
  5. Slice the butter into thin pats and distribute over the cake mix.
Baking
  1. Place the baking dish into the oven and bake until the lemon filling bubbles and the top turns light golden brown.
  2. Remove from the oven and allow to cool slightly before serving.

Notes

For best results, freeze cream cheese briefly before cutting. Serve warm or cooled with whipped cream or berries.