Tangy Lemon Cream Cheese Dump Cake

Prep Time 10 mins
Cook Time 45 mins
Rest Time 15 mins
Total Time 1 hr 10 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 8
Best Season: Spring, Summer
Description

This Tangy Lemon Cream Cheese Dump Cake is a zesty, sweet, and ultra-creamy dessert that comes together with minimal effort. Perfect for busy weeknights, parties, or when you just need a quick citrusy treat, this no-fuss recipe layers lemon pie filling, sweet cream cheese, and buttery cake mix to create a luscious and comforting bite. Quick, easy, and irresistibly delicious!

Ingredients
    For the Base
  • 2 cans (540 g total) lemon pie filling
  • 225 g cream cheese (softened, cut into small cubes)
  • 3 tbsp powdered sugar (for blending with cream cheese)
  • 1 tsp vanilla extract
    • For the Cake Layer
  • 1 box (425 g) yellow cake mix (dry, do not prepare)
  • 110 g unsalted butter (melted)
  • 2 tbsp lemon zest (optional, for enhanced citrus flavor)
    • For Garnish (Optional)
  • 1 tbsp powdered sugar (for dusting)
  • 0.5 cup whipped cream or vanilla ice cream (for serving)
  • Fresh lemon slices or mint leaves (for presentation)
Instructions
    Preheat the Oven
  1. 1
    Preheat your oven to 175°C (350°F) and lightly grease a 9x13-inch (23x33 cm) baking dish with butter or non-stick spray.
    2. Layer the Lemon Filling
  2. 2
    Spread the lemon pie filling evenly across the bottom of the greased baking dish, ensuring a smooth and even layer.
    3. Add Cream Cheese Dollops
  3. 3
    In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Drop spoonfuls of this mixture evenly over the lemon filling. No need to spread—it will melt into the cake as it bakes.
    4. Sprinkle the Cake Mix
  4. 4
    Evenly sprinkle the dry yellow cake mix over the entire surface, covering all cream cheese and lemon filling areas.
    5. Drizzle the Butter
  5. 5
    Drizzle the melted butter over the dry cake mix as evenly as possible. Try to moisten as much of the cake mix as you can without stirring. If using, sprinkle lemon zest over the top for added flavor.
    6. Bake to Perfection
  6. 6
    Place the dish in the preheated oven and bake for 45–50 minutes or until the top is golden and bubbly, and the edges begin to brown.
    7. Rest and Serve
  7. 7
    Let the dump cake cool for 15 minutes before serving. Top with powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. Garnish with fresh lemon slices or mint leaves if desired.
Note

Storage: Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave or enjoy cold.

Make-Ahead Tip: You can prepare the cream cheese mixture in advance and keep it refrigerated until ready to bake.

Variations:

  • Use blueberry or raspberry pie filling for a different twist.
  • Add crushed graham crackers or white chocolate chips between layers for texture.

Serving Tip: Best served warm with ice cream or whipped cream.

Keywords: easy dessert, lemon cake, dump cake, cream cheese, quick baking
Read it online: https://petitepanini.com/recipe/tangy-lemon-cream-cheese-dump-cake/