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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.

Ingredients

Scale

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

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