Print

Lemon Cream Cheese Dump Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 12 reviews

Delight in this tangy and creamy Lemon Cream Cheese Dump Cake that’s incredibly easy to prepare. Combining a smooth cream cheese layer with zesty lemon pie filling and a crumbly cake mix topping, this dessert offers a perfect balance of sweet and tart flavors. Ready in just over an hour and ideal for serving warm with whipped cream or ice cream, it’s a crowd-pleaser for gatherings and comfort food lovers alike.

Ingredients

Cream Cheese Layer

  • 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

Other Ingredients

  • 1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
  • 1 (21-ounce) can lemon pie filling, divided
  • Whipped cream or vanilla ice cream, for serving (optional)

Instructions

  1. Preheat and Prepare Dish. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly with butter to prevent sticking.
  2. Mix Cream Cheese Base. In a medium bowl, beat together the cream cheese, melted butter, powdered sugar, and kosher salt until the mixture becomes smooth and creamy, ensuring no lumps remain.
  3. Add Egg. Incorporate the large egg into the cream cheese mixture, mixing until fully combined and smooth to create a consistent batter.
  4. Spread Cream Cheese Mixture. Evenly spread the cream cheese batter in the bottom of the prepared baking dish, creating a flat, uniform layer as the base of the dessert.
  5. Add Lemon Pie Filling. Spoon the lemon pie filling over the cream cheese layer and spread it out evenly to cover the entire surface.
  6. Top with Cake Mix. Sprinkle the dry cake mix evenly over the lemon pie filling. Be careful not to stir as this layer will create a delicious crumbly topping once baked.
  7. Drizzle Butter. Pour the remaining 1 tablespoon of melted butter evenly over the top of the cake mix to help it brown crisply during baking.
  8. Bake the Cake. Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and bubbly, indicating the filling is hot and the topping crisp.
  9. Cool Slightly. Remove the cake from the oven and allow it to cool for a few minutes to set slightly, making it easier to serve without losing its structure.
  10. Serve. Serve the cake warm topped with whipped cream or vanilla ice cream if desired, enhancing the rich, creamy texture and lemon flavor.

Notes

  • Use room temperature cream cheese for a smoother batter that mixes easily.
  • Do not stir the layers after assembling to maintain distinct textures in the final dessert.
  • Butter can be substituted with a dairy-free alternative for lactose intolerance, but it may affect texture slightly.
  • This cake is best served warm, but leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
  • Adjust sweetness by choosing cake mix and pie filling brands according to taste preference.

Find it online: https://lauracooks.com/lemon-cream-cheese-dump-cake-recipe/