Lemon Cream Cheese Dump Cake
This Lemon Cream Cheese Dump Cake is an easy, irresistible dessert bursting with zesty lemon flavor and a creamy cheesecake-like filling. Made with cake mix, lemon pie filling, and cream cheese, it's the perfect quick dessert for potlucks, gatherings, or weeknights!
Ingredients
- 1 21-ounce can lemon pie filling
- 1 8-ounce package cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box yellow or white cake mix
- ½ cup 1 stick unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Drop dollops of the cream cheese mixture over the pie filling.
- Sprinkle the dry cake mix evenly over the top—do not mix it in.
- Drizzle the melted butter evenly over the dry cake mix, making sure to cover as much as possible.
- Bake for 40-45 minutes, or until the top is golden brown and bubbly.
- Let cool slightly before serving. Enjoy warm with ice cream or whipped cream!