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Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.4 from 672 reviews

This Lemon Cream Cheese Dump Cake is an easy-to-make, crowd-pleasing dessert combining tangy lemon pie filling, smooth cream cheese, and moist yellow cake mix. Perfect for casual gatherings or a quick treat, this dump cake requires minimal prep and bakes into a golden, bubbly delight that’s sweet and tart with a creamy finish.

Ingredients

Scale

Filling

  • 1 (21 oz) can lemon pie filling

Cream Cheese Mixture

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar

Cake Mix Layer

  • 1 box yellow cake mix
  • ½ cup butter, melted

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
  2. Layer Lemon Pie Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish, creating a sweet and tangy base for the cake.
  3. Mix Cream Cheese and Sugar: In a medium bowl, combine the softened cream cheese and powdered sugar. Mix well until smooth and creamy without any lumps.
  4. Distribute Cream Cheese Mixture: Drop spoonfuls of the cream cheese mixture over the lemon pie filling. Gently spread it out slightly, but it’s okay if it remains somewhat patchy.
  5. Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon layers, covering them thoroughly.
  6. Drizzle Butter: Pour melted butter evenly over the cake mix, allowing it to soak in and create a moist, golden crust during baking.
  7. Bake the Cake: Place the dish in the oven and bake for 40 to 45 minutes until the top is golden brown and bubbly around the edges.
  8. Cool Slightly and Serve: Remove from oven and let cool for a few minutes to allow the layers to set. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Use softened cream cheese at room temperature to ensure easy mixing without lumps.
  • If you prefer a less sweet dessert, reduce the powdered sugar slightly or use a low-sugar lemon pie filling.
  • Allow the dump cake to cool for at least 15 minutes if you want cleaner slices.
  • You can substitute yellow cake mix with white or even spice cake for flavor variations.
  • This cake stores well in the refrigerator for up to 3 days; warm slightly before serving.

Keywords: lemon cream cheese dump cake, lemon dump cake, easy lemon dessert, cream cheese cake, yellow cake mix recipe, simple dump cake

Find it online: https://topreci.com/lemon-cream-cheese-dump-cake-recipe/