Description
This indulgent Lemon Cream Cheese Dump Cake is the perfect dessert for any occasion. With a creamy layer of cream cheese, tangy lemon pie filling, and a buttery cake topping, it’s a simple yet irresistible treat. Just mix, dump, and bake — it’s that easy!
Ingredients
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16 ounces cream cheese, at room temperature
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10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
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1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
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1 (21-ounce) can lemon pie filling, divided
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1 large egg
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1/2 cup powdered sugar
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1/2 teaspoon kosher salt
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Whipped cream or vanilla ice cream, for serving (optional)
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
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In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
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Add the egg and mix until fully incorporated.
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Spread the cream cheese mixture evenly in the prepared baking dish.
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Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
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Sprinkle the cake mix evenly over the lemon pie filling. Do not stir — this will form a crumbly topping as it bakes.
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Pour the remaining 1 tablespoon of melted butter over the cake mix.
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Bake for 45–50 minutes, or until the top is golden and bubbly.
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Let cool slightly before serving.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
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For an extra citrusy kick, add a tablespoon of fresh lemon zest to the cream cheese mixture.
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If you want a thicker, richer topping, use lemon cake mix instead of yellow cake mix.
- For a lighter version, consider using reduced-fat cream cheese and a sugar-free cake mix.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American