Lemon Cream Cheese Dump Cake
Tangy, creamy, and buttery — this Lemon Cream Cheese Dump Cake delivers all the flavor of a bakery dessert with almost no effort. Perfectly layered and irresistibly rich, it’s pure sunshine in a pan.
Ingredients
- 1 can 21 oz lemon pie filling
- 1 package 8 oz cream cheese, softened
- ½ cup powdered sweetener Swerve or monk fruit
- 1 box yellow or lemon cake mix
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- Zest of 1 lemon optional
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread lemon pie filling evenly on the bottom of the dish.
- Beat cream cheese, powdered sweetener, and vanilla until smooth; drop spoonfuls over the lemon layer.
- Sprinkle dry cake mix evenly over the top.
- Drizzle melted butter evenly across the surface to moisten most of the mix.
- Bake 40–45 minutes, until golden and bubbly.
- Cool 15–20 minutes before serving for best texture.
Notes
Serve warm with whipped cream or vanilla ice cream, or chill for a cheesecake-like texture.
Store covered in the fridge for up to 4 days or freeze slices for up to 2 months.
Store covered in the fridge for up to 4 days or freeze slices for up to 2 months.