Lemon Dump Cake with Rich Cream Cheese Layer
Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust features layered lemon filling, creamy cheese pockets, and a golden cake topping.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
Ingredients
Scale
2 cans (21 ounces each) lemon pie filling
8 ounces cream cheese, softened and cubed
1 box (15.25 ounces) yellow cake mix
3/4 cup unsalted butter, melted
1 teaspoon fresh lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Spread lemon pie filling in greased 9×13-inch dish.
- Scatter cubed cream cheese evenly over filling.
- Sprinkle cake mix evenly on top without stirring.
- Pour melted butter over cake mix.
- Bake 40 to 45 minutes until golden and bubbling.
- Cool slightly before serving.
Notes
Do not stir layers before baking. Cover cake mix evenly with butter to prevent dry spots. Store refrigerated.