Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a delightful, easy-to-make dessert that combines tangy lemon filling with a rich cream cheese layer and a buttery cake topping. Perfect for any occasion, this moist and flavorful cake comes together quickly with minimal effort.

Ingredients

• 1 box yellow cake mix (or lemon cake mix)
• 3/4 cup unsalted butter, melted
• 1.5 to 2 cans (21 oz each) lemon pie filling
• 12 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• Zest of 1 lemon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Step 2: In a large bowl, mix the yellow cake mix with the melted butter until crumbly. Press half of this mixture evenly into the bottom of the prepared pan.
3. Step 3: Spread the lemon pie filling evenly over the cake mix base.
4. Step 4: In another bowl, beat the softened cream cheese, granulated sugar, egg, vanilla extract, and lemon zest together until smooth. Spread this cream cheese mixture over the lemon filling layer.
5. Step 5: Sprinkle the remaining cake mix over the cream cheese layer evenly.
6. Step 6: Bake for 35 to 40 minutes, or until the top is golden brown.
7. Step 7: Allow the cake to cool for at least 45 minutes before slicing and serving.

Tips & Variations

• Use lemon cake mix instead of yellow for an extra lemony flavor.
• For a zestier twist, add a tablespoon of fresh lemon juice to the cream cheese mixture.
• Top with fresh berries or whipped cream for a decorative finish.
• If you prefer a less sweet cake, reduce the sugar in the cream cheese layer to 1/2 cup.

Storage

Store the cake covered in the refrigerator for up to 4 days. Because of the cream cheese layer, it’s best kept chilled. To serve, you can enjoy it cold or let slices sit at room temperature for 15 minutes. Reheating is not recommended to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fruit filling?

Yes, you can substitute lemon pie filling with other fruit fillings like cherry, blueberry, or apple for a different flavor profile.

Do I need to soften the cream cheese first?

Softening the cream cheese is important to ensure it mixes smoothly with the other ingredients and creates a creamy layer without lumps.

Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.5 from 53 reviews

This Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert combining moist lemon cake mix, tangy lemon pie filling, and a rich cream cheese layer. It’s baked to golden perfection and offers a perfect balance of sweet and tart flavors, making it ideal for any occasion.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Mix Layer

• 1 box yellow cake mix (or lemon cake mix)
• 3/4 cup unsalted butter, melted

Lemon Filling

• 1.5 to 2 cans (21 oz) lemon pie filling

Cream Cheese Layer

• 12 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• Zest of 1 lemon

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
2. Mix and press cake base: In a large bowl, combine the yellow cake mix with the melted butter until the mixture becomes crumbly. Press half of this crumb mixture evenly into the bottom of the prepared baking pan to form the cake base.
3. Add lemon pie filling: Spread the lemon pie filling evenly over the cake mix base layer, ensuring a uniform coverage for consistent flavor.
4. Prepare cream cheese layer: In a separate bowl, beat the softened cream cheese, granulated sugar, egg, vanilla extract, and lemon zest together until the mixture is smooth and creamy. Spread this mixture evenly over the lemon filling.
5. Top with remaining cake mix: Sprinkle the remaining half of the cake mix crumbs uniformly over the cream cheese layer, providing a crumbly topping.
6. Bake the cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the top turns a golden brown and the cake is set.
7. Cool before serving: Once baked, allow the cake to cool for at least 45 minutes in the pan before slicing and serving to enable the layers to set well.

Notes

• You can use lemon cake mix instead of yellow cake mix for a more pronounced lemon flavor.
• Be sure to soften the cream cheese beforehand to ensure smooth mixing and spreading.
• Cooling the cake properly helps the layers to hold together and improves slicing.
• For an extra lemony touch, garnish with fresh lemon zest or a drizzle of lemon glaze before serving.
• This cake can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.

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