Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a delightfully simple dessert that combines creamy, tangy lemon with a buttery crumb topping. It’s perfect for a quick treat with minimal effort and 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

• Use lemon cake mix for an extra lemony flavor, or choose yellow or butter cake mix for a more subtle taste.
• Try swapping lemon pie filling with blueberry or cherry pie filling for a fruity twist.
• For a richer topping, sprinkle some chopped nuts like pecans or walnuts before baking.
• Ensure cream cheese is fully softened to avoid lumps in the batter.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm whole cake in a low oven (around 300°F) until warmed through. It also tastes great served cold.

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 the texture may be less creamy and the flavor less rich compared to full-fat cream cheese.

Do I need to refrigerate the cake after baking?

Because this cake contains cream cheese and egg, it’s best to refrigerate any leftovers promptly to keep it safe and fresh.

Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.9 from 84 reviews

Lemon Cream Cheese Dump Cake is a simple yet decadent dessert featuring a creamy lemon filling topped with a crumbly cake mix crust. This easy-to-make recipe combines tangy lemon pie filling and smooth cream cheese with buttery cake mix, baked to golden perfection. Perfect for a quick dessert that feels special, it’s delightful served warm topped with whipped cream or vanilla ice cream.

• Author: Natalie
• 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

Base 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 large egg
• 1/2 teaspoon kosher salt

Layers

• 1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
• 1 (21-ounce) can lemon pie filling, divided

Optional Toppings

• Whipped cream or vanilla ice cream, for serving

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter to prevent sticking.
2. Mix Cream Cheese Base: In a medium mixing bowl, beat together the cream cheese, melted butter (reserve 1 tablespoon for later), powdered sugar, and kosher salt until the mixture is smooth and creamy with no lumps.
3. Add Egg: Incorporate the egg into the cream cheese mixture and mix thoroughly until it is fully combined and smooth.
4. Spread Base Mixture: Evenly spread this cream cheese mixture into the bottom of your prepared baking dish, creating a flat, uniform layer.
5. Add Lemon Filling: Spoon the majority of the lemon pie filling (leaving about 1 tablespoon aside) over the cream cheese layer, spreading it out evenly to cover the surface.
6. Top with Cake Mix: Sprinkle the dry cake mix evenly over the lemon pie filling layer. Do not stir or mix; this will create a crumbly topping as it bakes.
7. Butter Drizzle: Drizzle the reserved 1 tablespoon of melted butter over the top of the cake mix to encourage browning and texture.
8. Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, until the top is golden brown and the mixture is bubbly.
9. Cool Slightly: Remove from the oven and allow the cake to cool slightly to let the layers set.
10. Serve: Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream for added indulgence.

Notes

• Ensure the cream cheese is softened to room temperature for easy mixing and a smooth texture.
• Do not stir the layers once assembled; the dry cake mix on top creates a distinct crumbly texture after baking.
• This recipe can be made using yellow, butter, or lemon-flavored cake mix depending on preference.
• For a tangier flavor, try adding a teaspoon of lemon zest to the cream cheese mixture.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.

Keywords: lemon cream cheese dump cake, easy lemon dessert, dump cake, lemon cake, cream cheese dessert, quick baking recipe