Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a delightful, easy-to-make dessert that combines tangy lemon flavors with a creamy, buttery base. Perfect for busy home cooks, it requires minimal effort but delivers maximum flavor and a beautiful golden crust.

Ingredients

• 16 ounces cream cheese, at room temperature
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
• 1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
• 1 (21-ounce) can lemon pie filling, divided
• 1 large egg
• 1/2 cup powdered sugar
• 1/2 teaspoon kosher salt
• Whipped cream or vanilla ice cream, for serving (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. Step 2: In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
3. Step 3: Add the egg and mix until fully incorporated.
4. Step 4: Spread the cream cheese mixture evenly in the prepared baking dish.
5. Step 5: Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
6. Step 6: Sprinkle the cake mix evenly over the lemon pie filling. Do not stir — this will form a crumbly topping as it bakes.
7. Step 7: Pour the remaining 1 tablespoon of melted butter over the cake mix.
8. Step 8: Bake for 45–50 minutes, or until the top is golden and bubbly.
9. Step 9: Let cool slightly before serving.
10. Step 10: Serve warm with whipped cream or vanilla ice cream, if desired.

Tips & Variations

• Use lemon cake mix for extra citrus flavor or yellow cake mix for a classic buttery taste.
• For a zestier punch, add a teaspoon of lemon zest to the cream cheese mixture before baking.
• Try substituting the lemon pie filling with your favorite fruit filling like cherry or blueberry for a different twist.
• Make sure the cream cheese is fully softened to avoid lumps in the batter.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave for about 20-30 seconds until warm. This cake can also be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

Low-fat cream cheese can be used, but it may affect the texture and richness slightly. For best results, use full-fat cream cheese.

Do I have to use melted butter or can I melt it during baking?

It’s important to melt the butter before adding it to the batter and topping. This helps the cake mix form the crisp, crumbly topping rather than a doughy layer.

Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.6 from 89 reviews

• Author: Simon
• Total Time: 60-65 minutes
• Yield: 12 servings 1x

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Description

This Lemon Cream Cheese Dump Cake is a simple yet decadent dessert featuring a creamy lemon filling layered with a rich cream cheese mixture and topped with a crumbly cake mix crust. With minimal prep and a straightforward baking method, it delivers a tangy and sweet flavor perfect for any occasion.

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Ingredients

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Cream Cheese Mixture

• 16 ounces cream cheese, at room temperature
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
• 1/2 cup powdered sugar
• 1/2 teaspoon kosher salt
• 1 large egg

Cake and Filling

• 1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
• 1 (21-ounce) can lemon pie filling, divided

Optional for Serving

• Whipped cream or vanilla ice cream

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to prevent sticking.
2. Make Cream Cheese Mixture: In a medium bowl, beat the room temperature cream cheese with 10 tablespoons of melted butter, powdered sugar, and kosher salt until the mixture is smooth and creamy.
3. Add Egg: Incorporate the large egg into the cream cheese mixture, mixing thoroughly until fully combined for a rich texture.
4. Spread Cream Cheese Layer: Evenly spread the cream cheese mixture in the bottom of the prepared baking dish, creating a smooth base layer.
5. Add Lemon Pie Filling: Spoon the lemon pie filling over the cream cheese layer, spreading it out evenly to distribute the tangy fruit flavor.
6. Top with Cake Mix: Sprinkle the dry cake mix evenly over the lemon pie filling layer. Do not stir, as this creates a crumbly topping during baking.
7. Butter the Crust: Pour the remaining 1 tablespoon of melted butter over the top of the cake mix to help it brown and crisp up.
8. Bake: Place the dish in the oven and bake for 45 to 50 minutes, or until the top is golden brown and bubbly, indicating it is fully cooked.
9. Cool Slightly: Remove from oven and let the cake cool for a few minutes to set before serving.
10. Serve: Serve warm, optionally topped with whipped cream or vanilla ice cream for an extra indulgent dessert experience.

Notes

• For best results, use room temperature cream cheese to ensure a smooth mixture.
• Do not stir the cake mix with the filling layers; it creates the signature crumbly topping.
• You can substitute the lemon pie filling with other fruit pie fillings like cherry or blueberry for variety.
• Store leftovers covered in the refrigerator for up to 3 days.
• Let the cake cool slightly before serving to avoid burning and to help it set.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon cream cheese dump cake, easy lemon dessert, cream cheese cake, lemon dessert, simple dessert recipe, layered dump cake