Lemon Cream Cheese Dump Cake

A close-up of a lemon dump cake in a glass dish, featuring a crumbly topping and gooey yellow filling, partially scooped out to reveal its luscious layers.

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This Lemon Cream Cheese Dump Cake is bright, creamy, and incredibly easy to throw together. It's made with layers of tangy lemon pie filling, pockets of cream cheese, and a crunchy cobbler topping made with a cake mix and butter.

Prep Time10

Cook Time40

Cool Time20

Total Time1 10

Servings: servings

Author: Miranda Couse

Ingredients

2 (21-ounce) cans of lemon pie filling
15.25 ounce box of yellow cake mix divided
12 ounces whipped cream cheese spread
1/2 cup salted butter sliced into 40 pieces
whipped topping or ice cream optional

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Instructions

Preheat the oven to 350 degrees F and lightly grease a 9x13-inch baking pan with nonstick cooking spray.
Pour the 2 (21-ounce) cans of lemon pie filling into the prepared pan and spread it evenly to the edges of the pan.
Evenly sprinkle ½ cup of the cake mix over the lemon filling.
Pipe or dollop the 12 ounces whipped cream cheese spread all over the cake mix layer, spreading it out as much as possible. Even out the top of the cream cheese layer by pressing it down slightly while spreading it with an angled spatula.
Sprinkle the remaining cake mix on top making sure to cover the cream cheese completely and as evenly as possible.
Place the 1/2 cup salted butter in thin pats all over the top of the cake mix. I did 8 rows of 5 pats of butter.
Place in the preheated oven and bake for 35-45 minutes until golden brown on top and the filling is bubbling on the sides. I recommend checking the cake part way through baking and spreading the melted butter slightly to avoid dry patches.
Remove from the oven and cool for 15-20 minutes before serving warm. It’s delicious served cold as well. Top with whipped topping or ice cream.

Notes

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

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