Description
This Lemon Cream Cheese Dump Cake is a delightful, easy-to-make dessert featuring a buttery cake crust layered with a tangy lemon cream cheese filling and topped with sweet lemon pie filling and a crumbly cake topping. Perfect for gatherings or a simple treat, it combines bright lemon flavors with creamy richness and a tender, golden crust.
Ingredients
Scale
Crust and Topping
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for the baking dish
- 1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix
Cream Cheese Filling
- 16 ounces cream cheese, at room temperature
- 1/2 cup lemon pie filling
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
Additional Ingredients
- 1 (21-ounce) can lemon pie filling, divided
- Whipped cream or vanilla ice cream, for serving
Instructions
- Prepare the Baking Dish: Heat the oven to 350°F (175°C). Lightly coat an 8×8- or 9×9-inch baking dish with unsalted butter to prevent sticking.
- Make the Crust Layer: In a medium bowl, mix 10 tablespoons of melted unsalted butter with the cake mix using a fork until combined. Transfer about 1 1/2 cups of this mixture to the prepared baking dish. Press it lightly into an even layer to form a thin crust at the bottom.
- Create the Cream Cheese Filling: Using a hand mixer or stand mixer with a whisk attachment, beat together the room-temperature cream cheese, 1/2 cup lemon pie filling, egg, powdered sugar, and kosher salt on medium speed until the mixture is light and fluffy, approximately 2 minutes. Spread this filling evenly over the crust layer.
- Add Lemon Pie Layer: Evenly spread the remaining lemon pie filling over the cream cheese mixture to create a bright, sweet layer.
- Top with Remaining Crust Mixture: Sprinkle the leftover cake mix and butter mixture evenly over the top of the lemon pie layer, creating a crumbly topping.
- Bake the Cake: Place the dish in the preheated oven and bake until the cake jiggles slightly in the center but is browned around the edges, approximately 40 to 45 minutes. This ensures the cake is cooked through but stays moist.
- Cool and Serve: Allow the cake to cool for at least 45 minutes to set properly. Serve scoops of the cake topped with whipped cream or vanilla ice cream, if desired, for a delicious finishing touch.
Notes
- Ensure the cream cheese is at room temperature for smooth mixing.
- You can use yellow, butter, or lemon cake mix based on your flavor preference.
- Letting the cake cool helps it set and makes it easier to serve.
- For extra lemon flavor, garnish with lemon zest or fresh lemon slices.
- Store leftovers covered in the refrigerator for up to 3 days.
