Satisfy your lemon cream dessert cravings with this easy Lemon Cheesecake Dump Cake Recipe!
The best part is that it’s just 4 ingredients! Woohoo! Talk about seriously easy!
Here’s what you’ll need to make your epic cheesecake dump cake…
Lemon Cheesecake Dump Cake Recipe
- 15.25 oz. (1 box) Betty Crocker Lemon Cake Mix
- 2 21-oz Cans Duncan Hines Lemon Pie Filling
- Philadelphia Whipped Cream Cheese (8 oz.)
- ½ cup Butter, melted (8 tbsp)
- Preheat your oven to 350 degrees.
- Spray inside of 9×13 Casserole Dish with non-stick cooking spray.
- Empty cans of Lemon Pie Filling into Casserole Dish, and spread out evenly.
- Scoop dollops of Cream Cheese on top and spread out over Lemon Pie Filling.
- In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. (Break up any large chunks with your spoon)
- Pour Cake Mix/Butter Crumble over lemon/cream cheese layer in Casserole Dish, and spread out evenly.
- Bake for 30 minutes, or until sides are hot and bubbly.
- Serve with vanilla ice cream or whipped cream. Enjoy!!
Here’s What You’ll Need For This Recipe:
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Have YOU ever tried Lemon Cheesecake Dump Cake before??
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