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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Add lemon pie topping: Spread the remaining lemon pie filling evenly over the cream cheese layer.
- Top with remaining crust mixture: Sprinkle the remaining cake mix and butter mixture evenly over the top layer.
- 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.
- 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
