Lemon Cream Cheese Dump Cake Recipe

Introduction

Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert that combines tangy lemon filling with a rich cream cheese layer and crumbly cake topping. Perfect for any occasion, it delivers bright flavors and a creamy texture with minimal effort.

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 more intense lemon flavor, add a teaspoon of lemon zest to the cream cheese mixture.
• Try using butter or yellow cake mix depending on your preferred sweetness and texture.
• Substitute lemon pie filling with fresh lemon curd for a fresher taste.
• Adding a handful of blueberries on top before baking adds a lovely fruity contrast.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions briefly in the microwave to restore warmth before serving. The cake can also be frozen 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 low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese, but the cake may be less rich and creamy. Full-fat cream cheese gives the best texture and flavor.

Is it necessary to use lemon pie filling, or can I make it from scratch?

You can make lemon pie filling from scratch using lemon juice, zest, sugar, cornstarch, and eggs. However, canned lemon pie filling is a convenient and reliable option that saves time.

Lemon Cream Cheese Dump Cake Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

This Lemon Cream Cheese Dump Cake is a simple, crowd-pleasing dessert combining creamy lemon-flavored cream cheese with a crumbly cake topping. Using a box cake mix and canned lemon pie filling, this no-fuss recipe delivers a tangy, sweet treat baked to golden perfection in just under an hour.

• Author: Rico
• 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

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 Cream Cheese Mixture: In a medium bowl, beat together the room temperature cream cheese, 10 tablespoons of 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 by mixing thoroughly until fully blended and smooth.
4. Spread Cream Cheese Layer: Evenly spread the cream cheese mixture in the bottom of the prepared baking dish to form a uniform layer.
5. Add Lemon Pie Filling: Spoon half of the lemon pie filling over the cream cheese layer and spread evenly with a spoon or spatula.
6. Top with Cake Mix: Sprinkle the dry cake mix evenly over the lemon pie filling layer without stirring, which will create a crumbly topping once baked.
7. Add Remaining Butter: Drizzle the remaining 1 tablespoon of melted butter evenly over the surface of the cake mix layer to help it brown nicely.
8. Bake: Place the baking dish in the oven and bake for 45 to 50 minutes, or until the top is golden brown and the filling is bubbly around the edges.
9. Cool Slightly: Remove from oven and allow the cake to cool for a few minutes to set slightly.
10. Serve: Serve warm, optionally topped with whipped cream or vanilla ice cream for an extra indulgent touch.

Notes

• Use full-fat cream cheese for best texture and flavor.
• You can substitute lemon pie filling with fresh lemon curd if desired, though baking times may vary slightly.
• Do not stir the cake mix into the filling layers; this layering is key to achieve the signature dump cake crumbly top.
• For a smaller portion, this recipe can be halved and baked in an 8×8-inch dish.
• Leftovers can be stored refrigerated in an airtight container for up to 3 days and gently reheated.

Keywords: Lemon dump cake, cream cheese dessert, easy lemon cake, lemon cream cheese cake, simple lemon dessert