Name: Lemon Cream Cheese Dump Cake
Ingredients: 2 cans (21 oz each) lemon pie filling; 8 oz cream cheese, cut into small cubes; 1 box lemon cake mix; ½ cup unsalted butter, melted; Optional: zest of 1 lemon; Optional garnish: powdered sugar or whipped cream

Ingredients

Scale

2 cans (21 oz each) lemon pie filling
8 oz cream cheese, cut into small cubes
1 box lemon cake mix
½ cup unsalted butter, melted
Optional: zest of 1 lemon

Optional garnish: powdered sugar or whipped cream

Instructions

Step 1: Prepare the Oven and Dish

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: Add the Lemon Filling

Spread the lemon pie filling evenly across the bottom of the prepared baking dish. Sprinkle lemon zest over the filling if using.

Step 3: Add the Cream Cheese

Distribute the cream cheese cubes evenly over the lemon filling. Try to space them out so each serving gets creamy pockets.

Step 4: Add the Cake Mix and Butter

Sprinkle the dry lemon cake mix evenly over the entire surface. Drizzle melted butter evenly on top, covering as much of the cake mix as possible. Do not stir.

Step 5: Bake

Bake uncovered for 45–50 minutes, until the top is golden and the edges are bubbling. Let cool for 10–15 minutes before serving.

Notes

Do not mix the layers—dump cakes work by layering.
Cut cream cheese into small cubes for even distribution.
Butter coverage affects texture; drizzle slowly and evenly.
Bubbling edges indicate the cake is done.