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Lemon Cream Cheese Dump Cake - Bright, Tangy, and Incredibly Easy

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 box yellow cake mix (15.25 ounces is standard)
  • 2 cans lemon pie filling (about 21 ounces each)
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted (plus extra pats if you like more crisp spots)
  • 1 tablespoon fresh lemon zest (optional but recommended)
  • Pinch of salt
  • Nonstick spray or butter for the pan
  • Optional toppings: whipped cream, powdered sugar, or fresh berries

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
  2. Lay down the lemon: Spread the lemon pie filling evenly across the bottom of the dish. Sprinkle on the lemon zest if using for extra brightness.
  3. Whip the cream cheese layer: In a bowl, beat the softened cream cheese with the sugar, vanilla, and a pinch of salt until smooth. Dollop this mixture over the lemon layer in spoonfuls. It doesn’t have to be perfect—little pockets are great.
  4. Add the cake mix: Evenly sprinkle the dry cake mix over everything. No stirring. Aim for a level blanket of mix without thick mounds.
  5. Finish with butter: Drizzle the melted butter slowly and evenly across the surface. Try to cover as much dry mix as possible. If you like, add a few small pats of butter over any dry spots.
  6. Bake: Place in the oven and bake for 35–45 minutes. You’re looking for a golden, crisp top and bubbling edges. The center should be set but still a little soft underneath.
  7. Cool slightly: Let the cake sit for 10–15 minutes. It will firm up a bit as it cools, making scooping easier.
  8. Serve: Spoon into bowls and serve warm, at room temperature, or chilled. Top with whipped cream or a dusting of powdered sugar, and add berries if you want a fresh pop.