Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a delightful blend of tangy lemon and rich cream cheese wrapped in a simple cake crust. It’s an easy-to-make dessert that’s perfect for any occasion and sure to impress with minimal effort.

Ingredients

• 16 ounces cream cheese, at room temperature
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for 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. Lightly butter an 8×8- or 9×9-inch baking dish to prevent sticking.
2. Step 2: In a medium bowl, combine the melted butter with the cake mix using a fork until blended. Set aside 1 1/2 cups of this mixture and press it evenly into the bottom of the prepared baking dish to create a thin crust.
3. Step 3: In a separate bowl, beat the room-temperature cream cheese, 1/2 cup lemon pie filling, egg, powdered sugar, and kosher salt together with a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2 minutes.
4. Step 4: Spread the cream cheese mixture evenly over the crust layer in the baking dish.
5. Step 5: Evenly spread the remaining lemon pie filling over the cream cheese layer.
6. Step 6: Sprinkle the remaining cake mix and melted butter mixture evenly on top.
7. Step 7: Bake for 40 to 45 minutes, until the cake jiggles slightly in the center and has browned edges.
8. Step 8: Let the cake cool for at least 45 minutes before serving. Serve with whipped cream or vanilla ice cream if desired.

Tips & Variations

• For a stronger lemon flavor, use lemon-flavored cake mix and garnish with fresh lemon zest.
• If you prefer a softer crust, press the cake mix mixture gently without compacting it too firmly.
• Try substituting the lemon pie filling with blueberry or cherry pie filling for a fruity twist.
• Make sure the cream cheese is fully softened to avoid lumps in the filling.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or enjoy cold. This cake is also delicious served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size baking dish?

An 8×8 or 9×9-inch dish works best to achieve the proper thickness, but you can use a similar-sized dish. Adjust the baking time slightly if your dish is larger or smaller.

Do I need to thaw the lemon pie filling before using?

No need to thaw canned lemon pie filling; use it straight from the can for best texture and flavor in the cake.

Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.4 from 107 reviews

• Author: Elara
• Total Time: 1 hour (including cooling time)
• Yield: 8 servings 1x

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Description

A luscious and easy-to-make Lemon Cream Cheese Dump Cake featuring a buttery crust, creamy lemon-infused filling, and a sweet lemon topping perfect for any dessert lover.

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Ingredients

Scale 1x2x3x

For the Crust and Topping

• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for the baking dish
• 1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix

For the Filling

• 16 ounces cream cheese, at room temperature
• 1 (21-ounce) can lemon pie filling, divided
• 1 large egg
• 1/2 cup powdered sugar
• 1/2 teaspoon kosher salt

For Serving (Optional)

• Whipped cream or vanilla ice cream

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Instructions

1. Preheat and prepare baking dish: Heat the oven to 350°F. Lightly coat an 8×8- or 9×9-inch baking dish with unsalted butter to prevent sticking.
2. Make the crust layer: In a medium bowl, mix 10 tablespoons of melted unsalted butter with the cake mix using a fork until combined. Transfer 1 1/2 cups of this mixture to the baking dish and press down lightly into an even thin crust layer.
3. Prepare the cream cheese filling: Beat the room-temperature cream cheese, half the lemon pie filling (1/2 cup), egg, powdered sugar, and kosher salt with a hand mixer or stand mixer fitted with a whisk attachment on medium speed until light and fluffy, about 2 minutes. Spread this mixture evenly over the crust layer.
4. Add lemon pie topping: Spread the remaining lemon pie filling evenly over the cream cheese layer.
5. Top with remaining crust mixture: Sprinkle the remaining cake mix and butter mixture evenly over the top layer.
6. Bake the cake: Bake in the preheated oven for 40 to 45 minutes, or until the cake jiggles slightly and is browned around the edges.
7. Cool and serve: Let the cake cool for at least 45 minutes before serving. Scoop into bowls and optionally top with whipped cream or vanilla ice cream.

Notes

• Use room-temperature cream cheese for smooth mixing and best texture.
• Press the crust mixture firmly but not too hard to form an even base.
• Cooling the cake before serving helps it set and enhances flavor.
• Optional toppings like whipped cream or vanilla ice cream add extra creaminess.
• This cake can be stored covered in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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