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Lemon Cream Cheese Dump Cake

Lemon pie filling is covered with white chocolate, cream cheese, and lemon cake mix, topped with butter for a perfectly baked summertime treat!

Course Dessert
Cuisine American
Keyword Lemon Cream Cheese Dump Cake
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12
Calories 464 kcal
Author Amanda Rettke--iambaker.net


  • 1 can (16 ounces) lemon pie filling
  • 1 cup white chocolate chips
  • 4 ounces cream cheese, cubed
  • 1 box (15.25 ounces) lemon cake mix
  • ½ cup unsalted butter, thinly sliced


  1. Preheat oven to 350°F.

  2. In a 12-inch skillet (or greased 9x9 or 9x13-inch baking dish), add the lemon pie filling.

  3. Sprinkle the white chocolate chips over the pie filling.

  4. Add the cubed cream cheese, spreading them out evenly.

  5. Sprinkle the cake mix over the top, being careful to cover all of the pie filling.

  6. Slice the butter into small pads (about 16) and spread them out evenly over the top of the cake mixture. Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling.