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Lemon Cream Cheese Dump Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

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