Easiest Lemon Cream Cheese Dump Cake

– 1 (22 ounce) can lemon pie filling – 1 lemon cake mix (I used Betty Crocker Delights Super Moist Lemon Cake mix) – 1 (8 ounce) package cream cheese, room temperature – ¼ cup granulated sugar – 3/4 cup unsalted butter, thinly sliced (1 1/2 sticks) – whipped cream (optional)


Preheat the oven to 350 degrees F. Spray a 13x9 inch baking dish with non-stick baking spray.

Add the lemon pie filling to the dish and spread evenly.

Sprinkle about 1/4 of the dry cake mix over the lemon pie filling.

In a mixing bowl, add the room-temperature cream cheese and sugar and mix on medium-high speed with an electric mixer until smooth.

Drop the cream cheese mixture, using a tablespoon, on top of the lemon filling and cake mix.

Sprinkle the rest of the cake mix over everything.

Add the thinly sliced butter evenly over the top and try to cover as much of the dry cake mix as you can.

Bake at 350 degrees F, on the middle rack, for approximately 35-40 minutes. Most of the top should be golden.

Remove from the oven and cool on a rack for about 20 minutes. Serve warm either plain, with whipped cream or with ice cream.

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