You know we love all lemon desserts, and if they happen to be super easy to make, that’s even better! This lemon cream cheese dump cake basically checks all of our boxes. Fresh, citrusy flavor? Check. Cream cheese? Double check. Five ingredients or less that we can toss together and get in the oven in under 10 minutes. TRIPLE CHECK. There’s no wrong time for this dessert, so what are you waiting for? Raid your pantry and fridge and let’s get cooking.

Ingredients
1 box lemon cake mix
1 can (21 oz) lemon pie filling
8 oz cream cheese, softened
½ cup unsalted butter, melted

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Layer the Ingredients:
Spread the lemon pie filling evenly in the bottom of the prepared baking dish.

Prepare the Cream Cheese Mixture:
In a small bowl, beat the cream cheese until smooth. Drop spoonfuls of the cream cheese over the pie filling.

Add the Cake Mix:
Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix, just spread it out.

Top with Butter:
Pour the melted butter evenly over the top of the cake mix.

Bake:
Bake for 35-40 minutes, or until the top is golden brown and the cake is bubbling around the edges.

Serve:
Allow to cool slightly before serving. Top with whipped cream or a dusting of powdered sugar if desired.

Optional Tips

For a tangier flavor, add a bit of lemon zest to the cream cheese mixture.
Serve with a scoop of vanilla ice cream or fresh berries for added freshness.
Store leftovers in the fridge for up to 3 days.