Lemon Cream Cheese Dump Cake

📖 Description:

This Lemon Cream Cheese Dump Cake is a bright, tangy, and creamy dessert that’s incredibly easy to make with just a handful of ingredients. It combines the zesty flavor of lemon with the richness of cream cheese, all layered under a golden buttery cake topping. Perfect for spring or summer gatherings, potlucks, or a quick sweet fix!

🌍 Origin:

United States – The “dump cake” is a classic American dessert that gained popularity in the mid-20th century for its ease of preparation using canned or pre-packaged ingredients.

🧾 Ingredients (with Quantity):

🍰 Base Ingredients:

1 box (15.25 oz) lemon cake mix
1 can (21 oz) lemon pie filling
8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, melted
1/2 cup powdered sugar
1 tsp vanilla extract

🧂 Optional Ingredients:

1 tbsp lemon zest (for extra zing)
1/2 cup white chocolate chips (for sweetness)
1/4 cup crushed graham crackers (for texture)
Whipped cream or vanilla ice cream (for serving)

👩‍🍳 Instructions:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread the lemon pie filling evenly on the bottom of the dish.
In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Drop spoonfuls of this mixture over the lemon pie filling.
Sprinkle dry cake mix evenly over the top — do not mix.
Drizzle melted butter evenly over the cake mix layer.
If using, sprinkle optional ingredients (like white chocolate chips or lemon zest) on top.
Bake for 40–45 minutes or until the top is golden brown and bubbly.
Cool slightly before serving. Best served warm with whipped cream or ice cream.

💡 Tips for Success:

Soften the cream cheese fully for easy mixing and even spreading.
Use high-quality lemon pie filling for the best flavor.
Make sure the butter covers as much of the cake mix as possible to avoid dry patches.
Let it rest for 10–15 minutes after baking to help it set.