Lemon Cream Cheese Dump Cake

This soft, sweet dump cake combines tart lemon pie filling with creamy, sweetened cream cheese for a dessert that tastes like a lemon cheesecake bar married a cobbler. It’s easy, uses just one bowl, and bakes up golden and gooey with zero stress.

Yield: 10-12 servins
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Special Equipment: 9x13 casserole dish

Ingredients

• 1 (8 oz) block cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 (21 oz) can lemon pie filling

• 1 box yellow cake mix

• 1 stick (½ cup) butter, melted

Directions

1. Preheat oven to 350°F. Grease or butter a 9x13 baking dish.

2. In a large bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth.

3. Add the lemon pie filling and stir until combined.

4. Spread this mixture into the greased baking dish.

5. Sprinkle dry cake mix evenly over the top.

6. Pour melted butter evenly over the cake mix (you can gently tilt the pan to spread if needed).

7. Do not stir. Bake uncovered for 35–40 minutes, or until the top is golden and the edges are bubbly.

8. Cool slightly before serving. Great warm or chilled!