Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a delightfully simple dessert that combines tangy lemon filling with a creamy cheesecake layer and a crumbly cake topping. Perfect for busy home cooks, it’s easy to assemble and sure to impress with its bright, sweet flavors.

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 a zestier lemon flavor, add 1 teaspoon of lemon zest to the cream cheese mixture before baking.
• Use a lemon or butter cake mix if you want a more buttery crust; yellow cake mix works well too.
• Try dolloping fresh berries on top before serving for added freshness and texture.
• If you prefer a less sweet dessert, reduce the powdered sugar to 1/3 cup in the cream cheese layer.

Storage

Store leftover cake covered tightly in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 15-20 seconds to enjoy warm, or serve chilled. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese, but keep in mind that the texture might be slightly less creamy and rich compared to full-fat cream cheese.

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

No need to thaw the lemon pie filling. You can spoon it directly from the can onto the cream cheese layer as directed.

Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.9 from 84 reviews

Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert that layers creamy lemon-infused cream cheese with tangy lemon pie filling and a crumbly cake mix topping. It’s baked until golden and bubbly, creating a luscious, crowd-pleasing treat perfect for any occasion.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• 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

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: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking.
2. Make the cream cheese mixture: In a medium bowl, beat together the cream cheese, melted butter, powdered sugar, and kosher salt until the mixture is smooth and creamy without lumps.
3. Add egg: Incorporate the large egg into the cream cheese mixture and beat until fully combined, creating a rich and velvety base.
4. Layer cream cheese mixture: Spread the cream cheese mixture evenly across the bottom of the prepared baking dish to form the first layer.
5. Add lemon pie filling: Spoon the lemon pie filling evenly over the cream cheese layer, spreading it out gently for consistent flavor throughout.
6. Top with cake mix: Sprinkle the dry cake mix evenly over the lemon pie filling layer without stirring, which will ensure a crumbly and textured topping once baked.
7. Add remaining butter: Drizzle the remaining 1 tablespoon of melted butter over the cake mix to help achieve a golden, crisp crust.
8. Bake: Place the dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and bubbling around the edges.
9. Cool slightly: Remove from oven and let the cake cool slightly to set before serving.
10. Serve: Enjoy warm as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.

Notes

• Do not stir after adding the cake mix; this is key to forming the signature crumbly topping.
• Room temperature cream cheese ensures a smooth mixture without lumps.
• You can use any flavor of cake mix such as yellow, butter, or lemon to adjust sweetness and flavor profile.
• For a dairy-free variation, alternative butter and cream cheese substitutes can be used.
• Serve warm to enjoy the melty cream cheese and bubbling lemon pie filling.

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