Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a simple yet decadent dessert that combines tangy lemon filling with rich cream cheese and a buttery cake topping. It’s perfect for any occasion and requires minimal effort, making it ideal for home bakers looking for a quick sweet treat.

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 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 medium 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, then gently spread it out to cover as much as possible.
5. Step 5: Sprinkle the dry yellow cake mix evenly over the cream cheese layer.
6. Step 6: Drizzle the melted butter evenly across the top of the cake mix to ensure a rich, golden crust.
7. Step 7: Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and bubbly.
8. Step 8: Allow the cake to cool slightly before serving to let it set and make slicing easier.

Tips & Variations

• For a zesty twist, add a teaspoon of lemon zest to the cream cheese mixture before spreading.
• Swap the lemon pie filling for other fruit fillings like cherry or blueberry for different flavors.
• Use room temperature cream cheese to make mixing easier and achieve a smoother texture.
• If you prefer a crumblier topping, sprinkle chopped nuts like pecans or walnuts over the melted butter before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds or serve chilled for a refreshing dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can assemble the cake a few hours before baking. Keep it covered in the refrigerator until you’re ready to bake.

What if I don’t have lemon pie filling?

You can substitute with homemade lemon curd or any other fruit pie filling, but adjust the sweetness accordingly to keep the balance of flavors.

Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.8 from 79 reviews

• Author: Hugo
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

This Lemon Cream Cheese Dump Cake is a simple yet delicious dessert that combines zesty lemon pie filling with creamy sweetened cream cheese, all topped with a buttery yellow cake mix crust. It’s easy to prepare by layering ingredients in a baking dish and baking until golden and bubbly, making it perfect for quick family treats or gatherings.

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Ingredients

Scale 1x2x3x

Filling

• 1 (21 oz) can lemon pie filling

Cream Cheese Mixture

• 8 oz cream cheese, softened
• 1 cup powdered sugar

Topping

• 1 box yellow cake mix
• ½ cup butter, melted

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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. Spread Lemon Filling: Evenly spread the entire can of lemon pie filling into the bottom of the prepared baking dish, creating a flavorful base.
3. Prepare Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese with the powdered sugar. Mix thoroughly until the mixture is smooth and creamy.
4. Spread Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture over the lemon filling. Gently spread it evenly over the filling layer for balanced flavor in each bite.
5. Add Cake Mix: Sprinkle the dry yellow cake mix evenly on top of the cream cheese layer, covering the entire surface.
6. Drizzle Butter: Pour the melted butter evenly over the cake mix layer. This step helps the cake topping become golden and crisp as it bakes.
7. Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. Bake until the top is golden brown and bubbly around the edges.
8. Cool and Serve: Allow the cake to cool slightly before serving to let the layers set and enhance flavors. Serve warm or at room temperature.

Notes

• You can substitute lemon pie filling with homemade lemon curd for a fresher taste.
• Make sure the cream cheese is softened to help blend smoothly with the powdered sugar.
• For a tangier cake, add a teaspoon of lemon zest to the cream cheese mixture.
• Store leftovers covered in the refrigerator and consume within 3-4 days.
• This cake can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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