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Lemon Cream Cheese Dump Cake

A buttery, tangy, creamy delight—this Lemon Cream Cheese Dump Cake combines bright lemon pie filling, sweetened cream cheese, yellow cake mix, and melted butter into one irresistibly easy dessert. Perfect for casual gatherings or weeknight indulgence.
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Ingredients
  

  • 1 box yellow cake mix
  • 8 oz cream cheese
  • ½ cup butter
  • 1 can lemon pie filling
  • ¼ cup sugar
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or coat with nonstick spray.
  • Spread lemon pie filling evenly across the bottom of the dish. In a bowl, beat cream cheese, sugar, and vanilla until smooth. Drop spoonfuls of the cream cheese mixture over the filling and gently spread—full coverage isn’t necessary.
  • Sprinkle dry cake mix evenly over the top. Drizzle melted butter across the surface and lightly spread without mixing.
  • Bake uncovered for 45–50 minutes until golden and bubbly. If browning too fast, loosely tent with foil for the last 10–15 minutes.
  • Let cool for 15–20 minutes. Slice and serve warm or at room temperature. Add whipped cream or vanilla ice cream if desired.