Lemon Cheesecake Dump Cake Recipe
Satisfy your lemon cream dessert cravings with this easy Lemon Cheesecake Dump Cake Recipe!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
- 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.
- 1/2 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 and place on top of 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!!