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Lemon Cream Cheese Dump Cake

A vibrant and effortless dessert that combines creamy lemon goodness with a delightful cake topping, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (21 ounces) lemon pie filling Use 2 cans if you want it extra gooey
  • 8 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons sour cream Can substitute with Greek yogurt or cream cheese
  • 1 box lemon cake mix
  • 1/2 cup butter, melted

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, spreading it evenly.
  3. In a mixing bowl, combine softened cream cheese, powdered sugar, vanilla extract, lemon zest, and sour cream. Beat until smooth.
  4. Drop dollops of the cream cheese mixture over the lemon layer.
  5. Sprinkle the dry lemon cake mix over the top.
  6. Drizzle melted butter evenly over the cake mix.
Cooking
  1. Bake for 40-45 minutes until the top is golden and the edges are bubbling.
  2. Allow to cool for 15-20 minutes before serving.

Notes

Serve warm with whipped cream and fresh berries. Stores in the refrigerator for up to 3-4 days.