Description
Lemon Cream Cheese Dump Cake is an easy and delightful dessert featuring a tangy lemon pie filling layered with creamy sweetened cream cheese, topped with a buttery yellow cake mix. This simple one-bowl recipe requires minimal prep and delivers a luscious, golden-baked treat perfect for any occasion.
Ingredients
Scale
Filling
- 1 (21 oz) can lemon pie filling
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
Cake Layer
- 1 box yellow cake mix
- ½ cup butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to ensure the dump cake doesn’t stick.
- Layer Lemon Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish, creating a tangy base layer.
- Prepare Cream Cheese Mixture: In a medium bowl, blend the softened cream cheese and powdered sugar together until the mixture is smooth and creamy without lumps.
- Apply Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture over the lemon filling, then gently spread it to cover the filling evenly but not completely blended.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly on top of the cream cheese layer, creating a crumbly topping.
- Drizzle Butter: Drizzle the melted butter evenly over the cake mix to add moisture and help achieve a golden crust when baked.
- Bake: Bake the assembled dish in the preheated oven for 40 to 45 minutes, or until the top is golden brown and bubbly, indicating the cake is cooked through.
- Cool and Serve: Allow the dump cake to cool slightly before serving so that it sets and is easier to cut into portions.
Notes
- Be sure to use softened cream cheese for smooth mixing.
- You can substitute lemon pie filling with homemade lemon curd for a fresher flavor.
- For even richer flavor, add a teaspoon of vanilla extract to the cream cheese mixture.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store leftovers covered in the refrigerator for up to 3 days.
