If you love lemon desserts, this Lemon Cream Cheese Dump Cake is a must-try. It’s rich, creamy, and perfectly balanced between sweet and tart. The flavor is somewhere between a cheesecake and a lemon pie, yet it requires almost no effort to make.
The beauty of a dump cake is its simplicity: no mixer, no complicated steps, and no separate batter. Everything is layered directly into the baking dish and baked until golden, buttery, and irresistibly creamy.
Ingredients (4 Simple Items)
For a 9×13-inch baking dish (about 8–10 servings):
2 cans lemon pie filling (20–22 oz each)
1 block cream cheese (8 oz, slightly softened)
1 box yellow cake mix (dry — do not prepare)
1 stick butter (½ cup, melted)
Optional Toppings
Whipped cream
Fresh lemon slices
Powdered sugar
Crushed graham crackers (for a pie-style finish)
Preparation Method
ADVERTISEMENT
