Description
A bright, tangy, ultra-easy lemon dessert made with layers of lemon pie filling, sweet cream cheese, and buttery cake mix. This 4-ingredient dump cake is creamy in the center, crisp on top, and perfect for potlucks, weeknight treats, or anytime you’re craving an old-fashioned lemon dessert.
Ingredients
🛒 Ingredients (One 9×13 pan)
For the Cake:
2 cans (20–22 oz each) lemon pie filling or homemade lemon curd
8 oz cream cheese, softened
1 box (15.25 oz) lemon cake mix
½ cup (1 stick) unsalted butter, thinly sliced (or melted and drizzled)
Optional Add-Ins:
1 teaspoon vanilla
Zest of 1 lemon
½ cup white chocolate chips
Powdered sugar for topping
Instructions
Preheat oven to 350°F (175°C).
Grease a 9×13 baking dish lightly with butter or nonstick spray.
Spread the lemon pie filling (or lemon curd) evenly across the bottom of the pan.
If using, sprinkle in lemon zest for extra brightness.
Cut softened cream cheese into cubes and scatter evenly over the lemon filling.
(For a smoother layer, you can beat the cream cheese with vanilla first.)
Sprinkle the dry cake mix evenly over the entire pan — don’t mix it in.
Lay thin slices of butter across the surface, covering as much of the cake mix as possible.
(Or melt and drizzle for more even coverage.)
Bake for 40–55 minutes, or until the top is golden and the edges are bubbling.
Let cool 10–15 minutes before serving.
Notes
- Extra Crispy Top: Drizzle a little melted butter halfway through baking.
- Extra Creamy: Whip the cream cheese with ¼ cup sugar and 1 tsp vanilla before adding.
- Shortcut Version: Make it a 3-ingredient dump cake by skipping the cream cheese.
- Make Ahead: Stores well in the fridge for 3–4 days; reheat individual portions in the microwave.
- Serving Idea: Add fresh berries or a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Dump Cake
- Method: Baked
- Cuisine: American
