Lemon Cream Cheese Dump Cake Recipe
This Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert combining layers of tangy lemon pie filling, creamy lemon-infused cream cheese, and buttery cake mix crumbs baked to golden perfection. It offers a luscious, creamy, and fruity treat perfect for spring and summer gatherings or a refreshing year-round dessert.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix (or lemon cake mix for extra lemon flavor)
- 3/4 cup unsalted butter, melted
For the Filling and Cream Cheese Layer:
- 1.5 to 2 cans (21 oz total) lemon pie filling
- 12 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- Zest of 1 lemon
Optional:
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan to prevent sticking and ensure easy removal of the cake.
- Prepare the bottom cake layer: In a large bowl, mix the yellow cake mix with the melted butter until crumbly. Spread about half of this mixture evenly into the bottom of the prepared pan, pressing it down lightly to form a compact base layer.
- Add the lemon filling: Evenly spread 1.5 to 2 cans of lemon pie filling over the cake mix base, ensuring every bite will have a burst of lemon flavor.
- Make the cream cheese layer: In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, vanilla extract, and lemon zest until smooth and creamy. Spoon or spread this mixture evenly over the lemon pie filling layer.
- Top with remaining cake mix: Sprinkle the remaining cake mix mixture over the cream cheese layer. It doesn’t need to fully cover the cream cheese; this crumbly topping adds texture and a rustic look to the cake.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, until the top is golden brown and slightly crispy, and the cream cheese layer is set without jiggle.
- Cool and serve: Let the cake cool for at least 45 minutes to allow the layers to firm up. Optionally, dust with powdered sugar before serving, or enjoy with a scoop of vanilla ice cream for extra indulgence.
Notes
- You can opt for lemon cake mix for stronger citrus flavor, or yellow cake mix for a milder taste.
- If using only 1 can of lemon pie filling, the flavor will still be balanced. Adding a bit of fresh lemon juice to the cream cheese layer enhances the tanginess.
- Softened cream cheese is critical for smooth texture; cold cream cheese can cause a runny mixture.
- Feel free to experiment with other flavor combinations such as chocolate cake mix with cherry pie filling or spice cake with apple pie filling.
- A vanilla or white cake mix can be used for a subtler flavor, though it won’t be as rich as yellow cake mix.
- You can freeze the baked and cooled cake, wrapped tightly, for up to 2 months; reheat gently before serving.
- Lemon curd can be used instead of pie filling but use less and be cautious with baking temperature to avoid curd separation.
- Instant pudding mix is not recommended as a substitute for lemon pie filling because it does not hold texture well during baking.
- Clarified butter can replace regular butter but may affect flavor and crispiness.
- A smaller 9×9 pan can be used for thicker layers but increase baking time slightly.
- The cake lasts up to 3 days refrigerated and can be made ahead and frozen for convenience.
Keywords: lemon cream cheese dump cake, easy lemon dessert, layered lemon cake, dump cake recipe, lemon pie filling cake
