Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert that combines bright lemon flavor with a creamy texture and a crumbly cake topping. Perfect for any occasion, it requires minimal effort but delivers impressive taste.

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.
• Try using a lemon-flavored cake mix for a more intense citrus taste.
• To make this dessert gluten-free, use a gluten-free cake mix and check the pie filling labels.
• Serve with fresh berries for added color and freshness.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 20–30 seconds before serving to enjoy the warm, gooey texture. This cake can also be frozen in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit pie filling?

Yes, you can substitute lemon pie filling with other fruit fillings like cherry, blueberry, or apple for a different flavor twist.

Do I need to mix all the ingredients together?

No, the key to a dump cake is layering the ingredients without stirring. This helps create a distinct creamy layer and a crumbly topping as it bakes.

Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.4 from 87 reviews

This Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert featuring a creamy lemon filling layered under a buttery crumbly cake topping. It combines the tangy sweetness of lemon pie filling with rich cream cheese, all baked together for a warm, bubbly, and golden treat perfect for any occasion.

• Author: Victoria
• 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

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 Oven and Prepare Pan: 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 smooth and creamy.
3. Add Egg to Mixture: Add the large egg to the cream cheese mixture and mix thoroughly until fully incorporated and the texture is smooth.
4. Layer Cream Cheese Base: Spread the cream cheese mixture evenly into the prepared baking dish, creating a solid base layer.
5. Add Lemon Pie Filling: Spoon the lemon pie filling evenly over the cream cheese layer, smoothing it out for even coverage.
6. Sprinkle Cake Mix: Evenly sprinkle the dry cake mix over the lemon filling layer without stirring to create a crumbly topping once baked.
7. Top with Butter: Pour the remaining 1 tablespoon of melted butter evenly over the cake mix to help it brown and crisp during baking.
8. Bake the Cake: Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and bubbly.
9. Cool Slightly: Remove the cake from the oven and let it cool slightly to set.
10. Serve: Serve warm, optionally topped with whipped cream or vanilla ice cream for added richness and contrast.

Notes

• Use full-fat cream cheese for the best creaminess and texture.
• You can substitute lemon pie filling with pineapple or other fruit pie fillings for a different flavor twist.
• Do not stir the cake mix into the layers; it creates a delicious crumbly topping when baked.
• Let the cake cool slightly before serving to avoid burning and to help it set.
• Leftovers can be refrigerated and gently reheated before serving.

Keywords: lemon cream cheese dump cake, easy lemon cake, baked lemon dessert, creamy lemon cake, lemon pie filling dessert