Lemon Cream Cheese Dump Cake
“This tastes like sunshine in a pan… creamy, lemony, and so easy Grandma would’ve called it a miracle.”
Save this EASY dessert! ❤️
Ingredients
- 2 cans (21 oz each) lemon pie filling
- 1 (8 oz) block cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 box yellow cake mix
- 1 cup butter, melted
- Optional: lemon zest or white chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Spread both cans of lemon pie filling across the bottom of a 9×13 baking dish.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Drop spoonfuls of the cream cheese mixture over the lemon filling.
- Sprinkle the dry yellow cake mix evenly over everything (don’t stir).
- Pour melted butter evenly across the top so it soaks the cake mix.
- Bake 45–55 minutes, until golden and bubbling around the edges.
- Cool slightly — serve warm or chilled.
💕 Why everyone loves it
It’s creamy, tangy, sweet, buttery, and unbelievably simple. Just dump, bake, and enjoy. It tastes like a cross between lemon cheesecake and cobbler.
Enjoy !!
