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Lemon Cream Cheese Dump Cake Zesty Creamy Effortlessly Delicious

Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

The Base Layers
  • 1 can 21 oz lemon pie filling
  • 1 package 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
The Topping
  • 1 box 15.25 oz yellow or lemon cake mix
  • 3/4 cup unsalted butter thinly sliced into squares
  • 1/2 cup shredded coconut optional
  • Fresh mint and lemon zest for garnish

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish with butter or non-stick cooking spray.
Layering the Cake
  1. Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
  2. In a small bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth.
  3. Drop spoonfuls of the cream cheese mixture over the lemon filling and gently swirl with a knife.
  4. Sprinkle the dry cake mix evenly over the top of the lemon and cream cheese layers.
Baking
  1. Place the butter slices evenly over the surface of the cake mix, covering as much as possible.
  2. Bake for 40-45 minutes until the top is golden brown and the filling is bubbly.
  3. Remove from the oven and let it cool for at least 15 minutes before serving.