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golden lemon cream cheese dump cake in a white ceramic dish with creamy glaze and fresh lemon zest

Easy Lemon Cream Cheese Dump Cake

A tangy, creamy dessert that comes together in minutes with just a few simple ingredients.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 box 15.25 oz lemon cake mix
  • 1 can 21 oz lemon pie filling
  • 1 package 8 oz cream cheese, softened
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1/2 cup white chocolate chips optional
  • Powdered sugar for dusting

Method
 

  1. Preheat oven to 350°F and grease a 9x13 inch baking dish.
  2. Spread the lemon pie filling evenly across the bottom of the prepared dish.
  3. In a medium bowl, beat the cream cheese, sugar, vanilla, and lemon zest until smooth.
  4. Drop spoonfuls of the cream cheese mixture over the pie filling layer.
  5. Sprinkle the dry lemon cake mix evenly over the top of the cream cheese layer.
  6. Drizzle the melted butter over the cake mix, covering as much surface area as possible.
  7. If using, sprinkle white chocolate chips evenly over the top.
  8. Bake for 40-45 minutes until golden brown and bubbly around edges.
  9. Let cool for 15 minutes, then dust with powdered sugar before serving.

Notes

Store leftovers covered in refrigerator for up to 4 days. For extra lemon flavor, add 1 tbsp lemon juice to cream cheese mixture. Cake will firm up as it cools.