This Lemon Cream Cheese Dump Cake is a quick and irresistible dessert that brings sunshine to any table. It’s bursting with zesty lemon flavor, rich cream cheese swirls, and a buttery golden topping that melts in your mouth. Simple enough for busy weeknights yet impressive enough for guests, it’s the kind of recipe that proves delicious doesn’t have to be complicated.
To make it, you’ll only need four main ingredients: one box of lemon cake mix, one can of lemon pie filling, softened cream cheese, and melted butter. Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. Spread the lemon pie filling evenly across the bottom, then drop spoonfuls of cream cheese over the top. Sprinkle the dry cake mix evenly over the filling and drizzle the melted butter across the surface, making sure the top is well-coated for that perfect golden finish.
Bake the cake for 35 to 40 minutes, until the top is lightly crisp and golden brown, with the filling bubbling around the edges. Let it cool for about 10 minutes before serving. The result is a soft, creamy, and tangy dessert that perfectly balances sweetness and freshness. Whether enjoyed warm or at room temperature, it’s guaranteed to become a family favorite.
For an extra indulgent touch, serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of cool creaminess and lemony warmth makes every bite unforgettable. With minimal effort and maximum flavor, this Lemon Cream Cheese Dump Cake is proof that simple recipes can deliver extraordinary results — bright, comforting, and full of homemade charm.