lemon dump cake cream cheese (Print Version)

Zesty lemon filling swirled with cream cheese and topped with buttery cake for a bright, crowd-pleasing dessert.

# What You’ll Need:

→ Filling

01 - 2 cans (595 g each) lemon pie filling
02 - 225 g cream cheese, softened
03 - 67 g granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract

→ Cake Topping

06 - 1 box (432 g) yellow cake mix
07 - 113 g unsalted butter, melted
08 - Zest of 1 lemon (optional)

# How to Make It:

01 - Preheat the oven to 175°C. Lightly grease a 23x33 cm baking dish.
02 - Spread the lemon pie filling evenly in the prepared baking dish.
03 - In a medium mixing bowl, beat together softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
04 - Drop spoonfuls of the cream cheese mixture evenly over the lemon filling, then gently swirl with a spatula or knife.
05 - Sprinkle the dry yellow cake mix evenly over the entire surface.
06 - Drizzle the melted butter evenly over the cake mix, covering as much area as possible.
07 - If desired, sprinkle lemon zest over the top for extra flavor.
08 - Bake in the preheated oven for 40–45 minutes, until the top is golden and the edges are bubbling.
09 - Allow to cool for at least 15 minutes before serving warm or at room temperature.

# Additional Tips::

01 -
  • Easy to make with just one baking dish and minimal prep
  • Perfect balance of tangy lemon and rich cream cheese
  • Crowd-pleaser at parties and potlucks
  • No special skills or fancy equipment required
02 -
  • High in citrus zest and vitamin C
  • Easy to customize with your favorite pie filling
  • Stays moist for days in the fridge
03 -
  • Make sure cream cheese is soft before mixing or you will have lumps throughout
  • Drizzle butter evenly so every bite has crispy golden cake topping
  • Do not overmix the cream cheese layer into the lemon—those pretty swirls are the best part

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