Description
This Lemon Cream Cheese Dump Cake is a simple, tangy, and sweet dessert that layers cream cheese, lemon cake mix, and pie filling for a crowd-pleasing treat. No fancy techniques—just a dump-and-bake cake with rich lemon flavor.
Ingredients
- 16 ounces cream cheese, at room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
- 1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
- 1 (21-ounce) can lemon pie filling, divided
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a bowl, beat cream cheese, egg, powdered sugar, and salt until smooth.
- Spread half of the cream cheese mixture evenly in the prepared baking dish.
- Sprinkle cake mix evenly over the cream cheese layer.
- Dollop half of the lemon pie filling over the cake mix, spreading slightly.
- Repeat layers with remaining cream cheese mixture and pie filling.
- Drizzle melted butter evenly over the top.
- Bake 35–40 minutes until golden and set.
- Cool slightly, then serve warm or at room temperature with whipped cream or ice cream if desired.
Notes
- For extra lemon flavor, zest a lemon into the cream cheese mixture.
- Can be made ahead and stored in the fridge for up to 3 days.
- Perfect for potlucks or simple family desserts.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American