Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a delightfully simple dessert that combines tangy lemon pie filling with a creamy, sweet cream cheese layer and a tender cake topping. Perfect for busy days, it requires minimal prep but delivers big on flavor and texture.

Ingredients

• 1 box yellow cake mix
• 1 (21 oz) can lemon pie filling
• 8 oz cream cheese, softened
• ½ cup butter, melted
• 1 cup powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: Spread the lemon pie filling evenly in the prepared baking dish.
3. Step 3: In a bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
4. Step 4: Drop spoonfuls of the cream cheese mixture over the lemon filling and gently spread to cover as evenly as possible.
5. Step 5: Sprinkle the dry cake mix evenly over the cream cheese layer.
6. Step 6: Drizzle the melted butter evenly across the top of the cake mix.
7. Step 7: Bake for 40 to 45 minutes, or until the top is golden brown and bubbling around the edges.
8. Step 8: Let the cake cool slightly before serving to allow flavors to meld and the dessert to set.

Tips & Variations

• Add lemon zest to the cream cheese mixture for an extra boost of citrus flavor.
• Use lemon or white cake mix instead of yellow for a different twist.
• Top with whipped cream or vanilla ice cream for a creamy finish.
• Mix in chopped pecans or walnuts before baking to add crunchy texture.

Storage

Store leftovers covered in the refrigerator for up to 4 days. Reheat gently before serving to enjoy the cake warm, or serve chilled for a refreshing taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pie filling?

Yes, you can substitute lemon pie filling with other fruit fillings like cherry or blueberry to create variety, but the lemon flavor is a classic combination with cream cheese.

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

No, you can spread the pie filling straight from the can into the baking dish. Just make sure it’s evenly distributed for the best results.

Lemon Cream Cheese Dump Cake Recipe

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4.8 from 491 reviews

This Lemon Cream Cheese Dump Cake is a simple yet delightful dessert that layers tangy lemon pie filling with creamy sweetened cream cheese, all topped with a golden, buttery cake mix crust. Perfect for those who want a quick, no-fuss dessert packed with bright lemon flavor and a luscious texture, it’s ideal for gatherings or a sweet treat after dinner.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 40-45 minutes
• Total Time: 50-55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 box yellow cake mix
• 1 (21 oz) can lemon pie filling
• 8 oz cream cheese, softened
• ½ cup butter, melted
• 1 cup powdered sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Layer Lemon Filling: Spread the entire can of lemon pie filling evenly across the bottom of the prepared baking dish for a tart, flavorful base.
3. Prepare Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese and powdered sugar. Mix thoroughly until the texture is smooth and creamy, ensuring no lumps remain.
4. Add Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture over the lemon filling. Gently spread it out a bit, but it doesn’t need to be perfectly smooth as it will bake into a delicious layer.
5. Top with Cake Mix: Evenly sprinkle the dry yellow cake mix over the cream cheese layer, creating a dry topping that will crisp and brown during baking.
6. Drizzle Butter: Drizzle the melted butter evenly over the dry cake mix. This step is key to achieving a golden, crispy crust as the butter moistens and helps the cake mix bake perfectly.
7. Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and you see bubbles from the filling through the crust.
8. Cool and Serve: Allow the cake to cool slightly before serving to let the layers set. Serve as is or topped with whipped cream or vanilla ice cream for extra indulgence.

Notes

• Add lemon zest to the cream cheese mixture for an extra burst of citrus brightness.
• Try lemon or white cake mix instead of yellow for a flavor variation.
• Serve topped with whipped cream or vanilla ice cream for added richness.
• Incorporate chopped pecans or walnuts on top before baking for added crunch and texture.
• Store any leftovers covered in the refrigerator for up to 4 days; reheat before serving for best results.

Keywords: Lemon cream cheese dump cake, easy lemon dessert, quick lemon cake, no-mix lemon cake, lemon pie filling dessert, creamy lemon dump cake