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Tangy Lemon Cream Cheese Dump Cake with a Buttery Crust: 5-Ingredient Zesty Delight

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A simple layered dessert with lemon filling, cream cheese pockets, and a golden buttery cake topping.

Ingredients

Scale

1 can lemon pie filling
8 ounces cream cheese, cubed
1 box yellow cake mix
1/2 cup unsalted butter, sliced or melted
1 teaspoon lemon zest, optional

Instructions

  • Preheat oven to 350°F and grease a 9×13-inch dish.

  • Spread lemon pie filling evenly in the dish.

  • Scatter cubed cream cheese over the filling.

  • Sprinkle dry cake mix evenly on top.

  • Arrange butter slices or drizzle melted butter over cake mix.

  • Bake 40 to 45 minutes until golden and bubbling.

  • Cool slightly before serving.

Notes

Do not stir the layers. Ensure butter covers most of the cake mix for even browning.

Find it online: https://themomfood.com/tangy-lemon-cream-cheese-dump-cake-with-a-buttery-crust-5-ingredient-zesty-delight/