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Lemon Cream Cheese Dump Cake: The Zesty, Creamy Dessert You’ll Make Again and Again

If you love bright lemon flavor and easy desserts that taste like they took hours to make, Lemon Cream Cheese Dump Cake is about to become your new favorite treat. This recipe is everything a dump cake should be—quick, fuss-free, and unbelievably delicious—yet it delivers the creamy richness of cheesecake and the sunny tang of lemon pie.

With just a handful of pantry staples and minimal prep, you’ll create a warm, gooey, golden-topped dessert that’s perfect for potlucks, family gatherings, or those days when you crave something sweet without all the work. One bite of its velvety cream cheese pockets and refreshing lemon filling, and you’ll see why it consistently tops “must-try” lists.

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What Makes This Dump Cake So Good?

• Ridiculously easy — truly a “dump and bake” dessert.

• Bright lemon flavor that balances the sweetness.

• Creamy cheesecake-like swirls throughout.

• Golden, buttery cake topping that forms effortlessly in the oven.

• Perfectly versatile — great served warm, chilled, or topped with ice cream.

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Ingredients

• 2 cans lemon pie filling (or homemade if preferred)

• 1 box yellow or lemon cake mix

• 8 oz cream cheese, softened

• ½ cup granulated sugar

• ½ cup (1 stick) melted butter

• 1 tsp vanilla extract

• Optional: lemon zest for extra brightness

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Instructions

1. Prepare the Baking Dish

1. Preheat your oven to 350°F (175°C).

2. Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

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2. Build the Base

1. Spread the lemon pie filling evenly over the bottom of the dish.

2. If using zest, sprinkle a little over the filling for a fresh citrus kick.

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3. Make the Cream Cheese Layer

1. In a bowl, mix softened cream cheese, sugar, and vanilla until smooth.

2. Drop spoonfuls of the cream cheese mixture over the lemon filling.

   • It doesn’t need to be perfect—those creamy pockets are part of the charm.

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4. Add the Cake Mix

1. Sprinkle the dry cake mix evenly over the entire dish.

2. Do not stir—dump cakes rely on layering.

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5. Finish with Butter

1. Drizzle the melted butter evenly across the top.

2. Make sure to cover as much cake mix as possible to ensure a golden, crisp top.

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6. Bake

1. Bake for 40–50 minutes, or until the top is lightly browned and the filling is bubbling at the edges.

2. Let cool for 10–15 minutes before serving.

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How to Serve

This dessert is wonderful warm, but the flavor also deepens as it cools. Try serving it:

• With vanilla ice cream

• With a dollop of whipped cream

• Chilled straight from the refrigerator (it tastes like a lemon cheesecake cobbler!)

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Tips & Variations

• More lemon flavor? Add 1–2 tbsp lemon juice to the cream cheese mixture.

• Extra creamy texture: Use 12 oz cream cheese instead of 8.

• Cake mix swaps: Try white cake mix or butter cake mix.

• Add berries: Blueberries or raspberries pair beautifully with lemon.

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A Bright and Beautiful Dessert with Minimal Effort

This Lemon Cream Cheese Dump Cake delivers everything we love about simple baking—bold flavor, creamy richness, and effortless assembly. Whether you’re feeding a crowd or satisfying a late-night lemon craving, this recipe guarantees rave reviews with almost no effort.