Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a delightfully easy dessert that combines tangy lemon filling with creamy cheese and a golden, buttery cake topping. It’s perfect for when you want a tasty treat without fussing over complicated steps.

Ingredients

• 1 (16 oz.) can lemon pie filling
• 1 (15 oz.) package yellow cake mix
• 4 oz. cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, thinly sliced

Instructions

1. Step 1: Preheat your oven to 350º F. Lightly grease an 8″x8″ square baking dish with butter or non-stick spray to prevent sticking.
2. Step 2: Pour the lemon pie filling into the bottom of the prepared dish, spreading it evenly into the corners.
3. Step 3: Sprinkle half of the dry cake mix over the lemon filling, then evenly distribute the cubed cream cheese on top.
4. Step 4: Add the remaining cake mix as a final layer over the cream cheese cubes.
5. Step 5: Arrange the thin slices of butter in a single layer over the cake mix, covering as much surface as possible for a rich, golden crust.
6. Step 6: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove from the oven and allow the cake to cool for 15 to 20 minutes before serving to let the flavors set.

Tips & Variations

• For extra zest, add a teaspoon of lemon zest to the cake mix before baking.
• Try swapping the yellow cake mix for a white or vanilla cake mix for a slightly different flavor profile.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm individual servings in the microwave for 20-30 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pie filling?

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

Is it necessary to thinly slice the butter?

Thinner slices of butter help it melt evenly across the cake surface, creating a better crust and preventing uneven baking.

Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.8 from 139 reviews

• Author: Charlotte
• Total Time: 45-50 minutes
• Yield: 9 servings 1x

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Description

This Lemon Cream Cheese Dump Cake is a simple, delightful dessert featuring a tangy lemon pie filling layered with yellow cake mix and rich cream cheese, all topped with butter and baked to golden perfection. It’s perfectly moist, creamy, and bursting with bright lemon flavor, making it a quick and effortless treat for any occasion.

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Ingredients

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Filling

• 1 (16 oz.) can lemon pie filling

Cake

• 1 (15 oz.) package yellow cake mix
• 4 oz. cream cheese, cubed
• 1/2 cup (1 stick) unsalted butter, thinly sliced

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Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350º F (175º C). Lightly grease an 8″x8″ square baking dish with butter or non-stick spray to prevent sticking and ensure easy serving.
2. Layer Lemon Pie Filling: Pour the entire can of lemon pie filling into the bottom of the greased baking dish. Spread it evenly and carefully into the corners to create a smooth base layer.
3. Add Cake Mix and Cream Cheese: Sprinkle half of the yellow cake mix evenly over the lemon pie filling. Then, distribute the cubed cream cheese evenly across this layer, followed by sprinkling the remaining cake mix on top.
4. Top with Butter: Arrange the thin slices of unsalted butter in a single, even layer on top of the cake mix. Try to cover as much of the surface as possible, as the butter helps create a rich, golden crust while baking.
5. Bake the Cake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean and the edges are bubbly and golden.
6. Cool and Serve: Remove the cake from the oven and allow it to cool for 15-20 minutes before serving to let it set and enhance the flavors.

Notes

• Use room temperature cream cheese to ensure it melts better while baking and integrates well.
• You can substitute lemon pie filling with blueberry or cherry pie filling for variations.
• For a richer flavor, consider using salted butter, but reduce added salt elsewhere in your meals.
• The cake is best served warm but can also be enjoyed at room temperature or chilled.
• Leftovers should be stored covered in the refrigerator and consumed within 3-4 days.

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon dump cake, cream cheese dessert, easy lemon cake, layered dump cake, quick dessert