Name: Lemon Cream Cheese Dump Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 16 ounces cream cheese, at room temperature; 10 tablespoons 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)

Delicious Lemon Cream Cheese Dump Cake topped with fresh lemon zest.

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Why Make This Recipe

Lemon Cream Cheese Dump Cake is a delicious and easy dessert that brings a burst of citrus flavor to your table. It combines the tartness of lemon with the creaminess of cream cheese, making it perfect for any occasion. Whether you’re having a family gathering, a birthday party, or just want a sweet treat, this cake is sure to impress. Plus, it requires minimal effort, making it a great choice for both novice and experienced bakers.

How to Make Lemon Cream Cheese Dump Cake

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)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
Add the egg and mix until fully incorporated.
Spread the cream cheese mixture evenly in the prepared baking dish.
Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
Sprinkle the cake mix evenly over the lemon pie filling. Do not stir — this will form a crumbly topping as it bakes.
Pour the remaining 1 tablespoon of melted butter over the cake mix.
Bake for 45–50 minutes, or until the top is golden and bubbly.
Let cool slightly before serving.
Serve warm with whipped cream or vanilla ice cream, if desired.

How to Serve Lemon Cream Cheese Dump Cake

You can serve Lemon Cream Cheese Dump Cake warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. This adds an extra layer of creaminess and helps balance the tartness of the lemon.

How to Store Lemon Cream Cheese Dump Cake

To store your Lemon Cream Cheese Dump Cake, let it cool completely and then cover it with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to wrap it well to avoid freezer burn.

Tips to Make Lemon Cream Cheese Dump Cake

Make sure your cream cheese is at room temperature to ensure a smooth mixture.
Don’t skip the step of spreading the cake mix evenly — it creates a nice crumbly topping.
If you want a more intense lemon flavor, you can add some lemon zest to the cream cheese mixture.

Variation

For a twist on this recipe, try using a different fruit pie filling, such as cherry or blueberry, instead of lemon pie filling. You can also experiment with flavored cake mixes, like lemon or even vanilla, to complement the flavors you choose.

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture might be slightly different.

2. How long does it take to bake?
It usually takes 45-50 minutes to bake until the top is golden and bubbly.

3. Can I make this ahead of time?
Yes, you can prepare the cake a day ahead and store it in the refrigerator. Just reheat it slightly before serving.