Description
This Lemon Cream Cheese Dump Cake is a delightfully easy and tangy dessert featuring a buttery cake base topped with a light, fluffy lemon cream cheese layer and finished with a sweet lemon pie filling and crumbly cake topping. Perfect for any occasion, it requires minimal prep and bakes to a golden, slightly jiggly perfection, served best with whipped cream or vanilla ice cream.
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
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. Lightly coat an 8×8- or 9×9-inch baking dish with unsalted butter to prevent sticking and ensure easy serving.
- Prepare the crust mixture: In a medium bowl, combine 10 tablespoons of melted unsalted butter with the boxed cake mix, mixing well with a fork until fully incorporated. Transfer 1 1/2 cups of this mixture to the prepared baking dish and press it down evenly to create a thin crust layer at the bottom.
- Make the cream cheese layer: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the room-temperature cream cheese, 1/2 cup lemon pie filling, egg, powdered sugar, and kosher salt on medium speed until the mixture is light, fluffy, and fully combined, approximately 2 minutes. Spread this creamy mixture evenly over the crust layer.
- Add the lemon pie filling: Evenly spread the remaining lemon pie filling over the cream cheese layer, ensuring full coverage for a tangy flavor burst in every bite.
- Top with crumb layer: Sprinkle the remaining cake mix and butter mixture evenly over the top of the lemon filling, creating a crumbly topping that will bake into a delicious golden crust.
- Bake the cake: Place the baking dish in the oven and bake for 40 to 45 minutes, until the cake jiggles slightly in the center but is browned and firm around the edges. This indicates a perfectly set but tender center.
- Cool before serving: Remove the cake from the oven and allow it to cool for at least 45 minutes to let the layers set properly and make slicing easier.
- Serve: Scoop the cake into bowls and top with whipped cream or a scoop of vanilla ice cream if desired, for an extra creamy and indulgent finish.
Notes
- Room temperature cream cheese is essential to achieve a smooth, fluffy filling without lumps.
- Do not overbake; the cake should jiggle slightly in the center when done for a moist texture.
- Using lemon pie filling adds a zesty and sweet contrast to the richness of the cream cheese layer.
- Allowing the cake to cool properly before serving helps the layers to set and flavors to meld.
- This cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.
