Lemon Cream Cheese Dump Cake
This Lemon Cream Cheese Dump Cake is a simple, delicious dessert combining the creaminess of cream cheese with the brightness of lemon, perfect for any occasion.
Ingredients
For the cake
- 16 ounces cream cheese, at room temperature Contributes creaminess
- 10 tablespoons unsalted butter, melted, plus more for greasing the baking dish Adds richness
- 1 box yellow, butter, or lemon cake mix (13.25 to 15.25 ounces) Provides structure and sweetness
- 1 can lemon pie filling (21 ounces), divided Adds moisture and lemon flavor
- 1 large egg Helps bind the ingredients
- 1/2 cup powdered sugar Sweetens and adds a smooth texture
- 1/2 teaspoon kosher salt Balances flavors
- Whipped cream or vanilla ice cream, for serving (optional) Adds richness
Instructions
Preparation
- Preheat the oven to 350°F.
- Grease the bottom and sides of your 9×13-inch baking dish with melted butter.
Mixing
- In a mixing bowl, combine the softened cream cheese and half of the lemon pie filling. Blend until smooth using an electric mixer.
- Add the melted butter, egg, powdered sugar, and kosher salt. Mix until well incorporated.
Layering
- Spread the cream cheese mixture evenly into the prepared baking dish.
- Sprinkle the entire box of cake mix evenly over the cream cheese layer without stirring.
- Pour the remaining lemon pie filling over the cake mix layer.
Baking
- Place the baking dish in the preheated oven and bake until golden brown and slightly bubbling around the edges.
- Remove from oven and allow to cool slightly before serving.
Notes
For best results, ensure the cream cheese is at room temperature, don't skip greasing the baking dish, and allow the cake to cool slightly before serving. Experiment with different flavors of pie filling or cake mixes for variations.