Description
This Lemon Cream Cheese Dump Cake is a delightful, easy-to-make dessert that combines a buttery cake crust with a rich, tangy lemon cream cheese layer and luscious lemon pie filling. With minimal prep and baked to perfection, it’s perfect for gatherings and serves up to eight people. Serve warm or at room temperature, topped with whipped cream or vanilla ice cream for a refreshing treat.
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 Layer
- 16 ounces cream cheese, at room temperature
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1/2 cup lemon pie filling
Additional Filling
- 1 (21-ounce) can lemon pie filling, divided
For Serving (Optional)
- Whipped cream or vanilla ice cream
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C) and lightly grease an 8×8- or 9×9-inch baking dish with unsalted butter to prevent sticking.
- Prepare the crust mixture: In a medium bowl, combine the melted butter and cake mix using a fork until well blended. Reserve 1 1/2 cups of this mixture and press it evenly into the bottom of the prepared baking dish to create a thin crust layer.
- Make the cream cheese layer: Using a hand mixer or stand mixer fitted with the whisk attachment, beat the room-temperature cream cheese, half of the lemon pie filling, egg, powdered sugar, and kosher salt on medium speed until the mixture is light and fluffy, about 2 minutes. Spread this creamy mixture evenly over the crust in the baking dish.
- Add the lemon pie filling: Spread the remaining lemon pie filling evenly on top of the cream cheese layer to add a lovely citrus punch.
- Top with crumb layer: Sprinkle the remaining cake mix and melted butter mixture evenly over the top to form a crumbly topping.
- Bake the cake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the center jiggles slightly and the edges are golden brown.
- Cool before serving: Allow the cake to cool for at least 45 minutes to let it set properly.
- Serve: Scoop into bowls and, if desired, top with whipped cream or vanilla ice cream for an extra indulgent finish.
Notes
- Make sure the cream cheese is at room temperature for easier mixing and a smoother texture.
- You can swap the lemon pie filling with any other fruit pie filling for variety.
- This cake is best served slightly warm or at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
- To serve chilled, refrigerate for an additional 2 hours after cooling.
