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Tangy Lemon Cream Cheese Dump Cake

A delightful lemon dessert with a creamy filling and buttery crust that's easy to make and 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
  

For the cake
  • 1 box 1 box of lemon cake mix (15.25 oz)
  • 1 can 1 can of lemon pie filling (21 oz)
  • 8 oz 8 oz of cream cheese, softened
  • 1/2 cup 1/2 cup of unsalted butter, melted
  • 1/2 cup 1/2 cup of powdered sugar
  • 1 teaspoon 1 teaspoon of vanilla extract
  • 1/4 teaspoon 1/4 teaspoon of salt
  • optional lemon zest for garnish Optional garnish for serving

Method
 

Preparation
  1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
  2. Prepare the Pan: Grease a 9×13 inch baking dish with butter or non-stick spray for easy removal.
  3. Make the Cream Cheese Mixture: In a mixing bowl, combine softened cream cheese, melted butter, powdered sugar, vanilla extract, and salt. Beat together until light and fluffy.
  4. Layer the Ingredients: Spread the lemon pie filling evenly on the bottom of the prepared baking dish. Dollop the cream cheese mixture over the pie filling, then sprinkle the lemon cake mix evenly on top.
  5. Add the Butter: Drizzle any remaining melted butter on top of the cake mix.
  6. Bake the Cake: Place in the oven and bake for 30-35 minutes until golden brown and set.
  7. Cool and Serve: Let it cool for at least 10 minutes before serving. Optionally, sprinkle with lemon zest.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze tightly wrapped for up to 3 months. Thaw in the refrigerator overnight before serving.