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Lemon Cream Cheese Dump Cake Recipe

Lemon Cream Cheese Dump Cake

A bright and tangy dessert that combines creamy cheesecake filling and lemon curd with a buttery cake crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package cream cheese, softened 8 oz package
  • 1 can lemon pie filling 21 oz can
  • 1 box lemon cake mix 15.25 oz box
  • ½ cup unsalted butter, melted 1 stick
  • 1 cup powdered sugar for dusting, optional
  • to taste Fresh berries or whipped cream for garnish, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Spread the cream cheese in an even layer at the bottom of the dish. If it’s too firm, microwave it for 10–15 seconds to soften.
  3. Pour the lemon pie filling over the cream cheese, spreading it gently to cover.
  4. Sprinkle the dry lemon cake mix evenly over the lemon layer—no need to stir!
  5. Drizzle the melted butter over the cake mix, ensuring it’s evenly distributed.
Baking
  1. Bake for 30–35 minutes until the top is golden and the edges are bubbly.
  2. Let it cool for at least 15 minutes before serving. Dust with powdered sugar or add fresh berries for extra flair.

Notes

Serve warm or chilled—both are delicious! Store leftovers in the fridge for up to 4 days. Freeze for later: Wrap slices tightly and freeze for up to 2 months.