Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a simple yet delightful dessert that combines tangy lemon pie filling with a creamy, buttery topping. Perfect for easy gatherings or weeknight treats, it requires minimal prep with maximum flavor.

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 substituting the lemon pie filling with other fruit fillings like cherry or blueberry for a different twist.
• Make sure the cream cheese is fully softened to avoid lumps in the batter.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions gently in the microwave or serve cold. The cake is delicious both warm and chilled.

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 it may affect the richness and texture of the cake slightly. Full-fat cream cheese yields the creamiest results.

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

No need to thaw. Use the lemon pie filling straight from the can to keep the texture and flavor intact.

Lemon Cream Cheese Dump Cake Recipe

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4.5 from 83 reviews

Lemon Cream Cheese Dump Cake is an easy and delicious dessert featuring a creamy lemon and cream cheese base topped with tangy lemon pie filling and a buttery cake mix crumble. Perfect for those who want a luscious, homemade cake without the fuss of traditional baking, this dump cake comes together quickly and bakes to golden, bubbly perfection. Serve it warm with whipped cream or vanilla ice cream for an irresistible treat.

• Author: rami
• 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

Optional for Serving

• Whipped cream or vanilla ice cream

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 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.
3. Add Egg: Add the large egg to the cream cheese mixture and mix until fully incorporated and the batter is uniform in texture.
4. Layer Cream Cheese: Spread the cream cheese mixture evenly into the greased baking dish, creating a smooth base layer.
5. Add Lemon Pie Filling: Spoon the lemon pie filling over the cream cheese layer, spreading it out evenly to cover the surface.
6. Top with Cake Mix: Sprinkle the cake mix evenly over the lemon pie filling layer. Do not stir or mix; this topping will bake into a crumbly, golden crust.
7. Add Butter Over Cake Mix: Pour the remaining 1 tablespoon of melted butter evenly over the cake mix topping to ensure a rich, golden finish.
8. Bake: Bake the cake for 45 to 50 minutes in the preheated oven, or until the top is golden brown and bubbly around the edges.
9. Cool and Serve: Allow the cake to cool slightly to set. Serve warm, optionally topped with whipped cream or vanilla ice cream for added indulgence.

Notes

• Make sure the cream cheese is at room temperature to ensure smooth mixing and a creamy texture.
• Do not stir once the cake mix is added; this creates a delightful crumbly topping rather than a uniform batter.
• You can use yellow, butter, or lemon cake mix based on your flavor preference; each will yield a slightly different taste.
• This cake is best served warm but can also be enjoyed at room temperature.
• Store leftovers covered in the refrigerator for up to 3 days. Reheat before serving for best taste.
• Optional toppings like whipped cream or vanilla ice cream pair perfectly with the tangy lemon flavor.

Keywords: Lemon Cream Cheese Dump Cake, easy lemon cake, no-mix lemon dessert, creamy lemon cake, quick dump cake recipe