Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a delightful and effortless dessert that combines tangy lemon filling with rich cream cheese and a golden cake topping. Perfect for when you want something sweet without the fuss of complicated preparation.

Ingredients

• 2 (21-ounce) cans lemon pie filling
• 1 (15.25-ounce) box yellow cake mix
• 1 (8-ounce) block cream cheese, cut into small cubes
• 1 cup unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 350°F and lightly coat a 9 x 13-inch baking dish with cooking spray.
2. Step 2: Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
3. Step 3: Sprinkle half of the dry yellow cake mix evenly over the lemon filling. Then distribute the cream cheese cubes evenly on top. Finish by sprinkling the remaining cake mix over the cream cheese layer.
4. Step 4: Pour the melted butter evenly over the top, covering as much surface area as possible.
5. Step 5: Gently shake the pan to allow the butter to soak into any dry areas and prevent dry spots from forming.
6. Step 6: Bake for 50 to 55 minutes, or until the top turns golden brown and the edges are bubbly.
7. Step 7: Remove the cake from the oven and let it cool for about 10 minutes before serving. It’s best enjoyed warm!

Tips & Variations

• For added texture, sprinkle chopped nuts like pecans or walnuts on top before baking.
• Use lime or strawberry pie filling instead of lemon for a different fruity twist.
• If you prefer a sweeter cake, add a tablespoon of sugar to the cake mix before layering.
• Make sure the cream cheese is cut into small cubes to help it melt evenly throughout the cake.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds for a warm, melty treat. This dessert does not freeze well due to its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can substitute with white or angel food cake mix, but yellow cake mix gives the best balance of flavor and texture with the lemon filling.

Is it possible to make this dessert dairy-free?

You can try using dairy-free cream cheese and a dairy-free butter substitute. Ensure your cake mix is also dairy-free if you want the entire recipe to be suitable for dairy intolerances.

Lemon Cream Cheese Dump Cake Recipe

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4.6 from 92 reviews

This Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert featuring layers of tangy lemon pie filling, creamy cream cheese, and a buttery yellow cake mix that bakes into a golden, bubbly, and comforting treat. Perfect for gatherings or a simple family dessert, it combines sweet and tart flavors with a creamy texture and a crisp cake topping.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 50-55 minutes
• Total Time: 60-65 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 2 (21-ounce) cans lemon pie filling

Cake Layer

• 1 (15.25-ounce) box yellow cake mix
• 1 (8-ounce) block cream cheese, cut into small cubes

Other

• 1 cup unsalted butter, melted
• Cooking spray, for greasing

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly coat a 9 x 13-inch baking dish with cooking spray to prevent sticking.
2. Layer the Filling: Evenly spread the two cans of lemon pie filling over the bottom of the prepared baking dish to create a flavorful base.
3. Add Cake Mix & Cream Cheese: Sprinkle half of the dry yellow cake mix evenly over the lemon pie filling. Then, distribute the cubed cream cheese scattered evenly across the top. Finally, sprinkle the remaining dry cake mix over the cream cheese layer, covering it uniformly.
4. Add Butter: Pour the melted unsalted butter evenly over the entire surface of the cake mix layers. Aim to cover as much of the surface as possible with the butter to help everything meld together as it bakes.
5. Shake: Gently shake or tilt the baking dish a little to allow the melted butter to seep into gaps and prevent dry spots, making sure the butter is distributed throughout the top layers.
6. Bake: Place the baking dish in your preheated oven and bake for 50 to 55 minutes. Bake until the top layer is golden brown and bubbly, indicating the cake and filling are cooked through.
7. Cool and Serve: Remove the cake from the oven and allow it to cool for about 10 minutes. This dessert is best served warm for a rich, creamy texture with the perfect balance of lemon tang and cake sweetness.

Notes

• You can use regular cream cheese or light cream cheese for a lighter option.
• Make sure to evenly distribute the butter to avoid dry spots on top.
• For added texture, consider topping with whipped cream or fresh lemon zest when serving.
• Store leftovers covered in the refrigerator for up to 4 days and reheat gently before serving.

Keywords: lemon cream cheese dump cake, easy dump cake recipe, lemon dessert, quick cake, layered lemon cake, creamy lemon cake