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Lemon Cream Cheese Dump Cake – Easy 5-Ingredient Dessert

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

Ingredients
  

  • 1 box lemon cake mix (about 15.25 oz)
  • 2 cans lemon pie filling (about 21 oz each) or 4 cups homemade lemon curd/pie filling
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup granulated sugar (or powdered sugar for a smoother finish)
  • 1/2 cup unsalted butter, melted (plus a little more if your cake mix is extra dry)

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. Lay down the lemon base. Spread the lemon pie filling evenly in the bottom of the pan. If using lemon curd, warm it slightly so it spreads smoothly.
  3. Mix the cream cheese layer. In a bowl, beat softened cream cheese with the sugar until smooth. Add vanilla, lemon zest, and a tiny pinch of salt if using. Dollop this mixture evenly over the lemon layer, then gently spread. It doesn’t have to be perfect—pockets are fine.
  4. Add the dry cake mix. Sprinkle the lemon cake mix evenly over the top. Don’t stir. You want a full, even blanket of mix to create a crisp, buttery crust.
  5. Drizzle with butter. Pour the melted butter all over the dry cake mix, trying to cover as much surface as possible. If there are dry spots, add an extra tablespoon or two of melted butter.
  6. Bake. Place the pan on the center rack and bake for 40–50 minutes, until the top is golden and the edges are bubbling. If the top is browning too fast, tent with foil in the last 10 minutes.
  7. Cool and serve. Let it cool at least 20–30 minutes to help it set. Serve warm with whipped cream or vanilla ice cream, or chill it for a firmer, bar-like texture.