Bright, tangy, and creamy, this dump cake is the perfect fuss-free dessert. It only takes four ingredients, no mixer, and just minutes of prep — yet it comes out tasting like something from a bakery. The cream cheese bakes into pockets of richness, the lemon filling gives a sunny tartness, and the buttery cake topping ties it all together.
Ingredients
1 box lemon cake mix (15.25 oz) – yellow cake mix can also be used for a slightly milder flavor
2 cans lemon pie filling (21 oz each) – homemade lemon curd can be substituted for a richer taste
8 oz cream cheese, softened to room temperature
1/2 cup unsalted butter, melted
Instructions
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a creamy contrast.
Chill completely and enjoy as a cool, refreshing dessert on hot days.
Dust the top with powdered sugar before serving for a bakery-style finish.
Storage
Store leftovers in the refrigerator, covered, for up to 4 days.
Reheat individual portions in the microwave for 20–30 seconds if you prefer it warm.
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