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Lemon Cream Cheese Dump Cake

An easy and zesty dessert that combines lemon with creamy indulgence, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 21 ounce can lemon pie filling Use 2 cans for an extra gooey texture
  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest More for extra zestiness if desired
  • 2 tablespoons sour cream
  • 1 box lemon cake mix
  • 1/2 cup butter, melted Drizzle over the cake mix

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Pour the lemon pie filling into the dish and spread it evenly across the bottom.
  3. In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, lemon zest, and sour cream. Beat until smooth.
  4. Drop dollops of the creamy mixture over the lemon layer without spreading it too much.
  5. Sprinkle the lemon cake mix evenly over the entire dish.
  6. Drizzle the melted butter over the cake mix.
  7. Bake for 40-45 minutes until the top is golden.
  8. Let it cool for 15-20 minutes before serving.

Notes

For extra indulgence, consider using two cans of lemon pie filling. You can also add crushed graham crackers or nuts for texture. Store any leftovers in an airtight container in the refrigerator for up to 5 days.