Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake offers a delightful combination of tangy lemon and creamy sweetness with minimal effort. It’s a simple dessert perfect for quick gatherings or when you want a fuss-free treat that tastes like it took hours to make.

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

• For extra lemon flavor, add a teaspoon of lemon zest to the cream cheese mixture.
• Use butter cake mix for a richer taste or lemon cake mix for a brighter, citrusy top layer.
• Swap lemon pie filling with blueberry or cherry pie filling for a different fruit variation.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds or serve chilled for a different texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance and refrigerate it. Bake it when ready to serve or reheat after baking for a warm dessert.

Is it possible to freeze Lemon Cream Cheese Dump Cake?

Yes, freeze the baked and cooled cake tightly wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before reheating.

Lemon Cream Cheese Dump Cake Recipe

Print Recipe

★★★★★

5 from 72 reviews

This Lemon Cream Cheese Dump Cake is an easy, delightful dessert combining creamy tangy lemon filling with a buttery crumble topping. With simple ingredients like cream cheese, lemon pie filling, and cake mix layered and baked to golden perfection, it’s a perfect sweet treat to serve warm with whipped cream or vanilla ice cream.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Main Ingredients

• 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

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter to prevent sticking.
2. Make Cream Cheese Mixture: In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt together until the mixture is smooth and creamy.
3. Add Egg: Add the large egg to the cream cheese mixture and mix thoroughly until fully incorporated and uniform in texture.
4. Layer Cream Cheese: Spread the cream cheese mixture evenly into the bottom of the prepared baking dish, creating a smooth base layer.
5. Add Lemon Pie Filling: Spoon the lemon pie filling evenly over the cream cheese layer, spreading it out to cover completely.
6. Top with Cake Mix: Evenly sprinkle the dry cake mix over the lemon pie filling. Do not stir; this layering will create a crumbly topping as it bakes.
7. Add Butter on Top: Pour the remaining 1 tablespoon of melted butter over the cake mix evenly to help it brown and crisp.
8. Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and bubbly around the edges.
9. Cool and Serve: Allow the cake to cool slightly before serving. Serve warm, optionally topped with whipped cream or vanilla ice cream for added indulgence.

Notes

• Ensure the cream cheese is at room temperature for smooth mixing and no lumps.
• Do not stir the layers after adding the cake mix and butter; this preserves the crumbly texture on top.
• This cake is best enjoyed warm but can also be served at room temperature.
• Substitute lemon pie filling with other fruit pie fillings like blueberry or cherry for variation.
• Leftovers can be refrigerated for up to 3 days; reheat gently before serving.

Keywords: Lemon Cream Cheese Dump Cake, easy lemon cake, cream cheese dessert, dump cake recipe, lemon dessert, quick cake