Description
This Lemon Cream Cheese Dump Cake is a delightful, easy-to-make dessert combining tangy lemon pie filling with creamy cheese and a buttery yellow cake crumb topping. Perfectly balanced with a hint of vanilla and fresh lemon zest, it bakes to a golden, slightly crispy finish, making it a refreshing and indulgent treat for gatherings or simple family dinners.
Ingredients
Dry Ingredients
- 1 box yellow cake mix (or lemon cake mix for extra lemon flavor)
- 3/4 cup unsalted butter, melted
- 3/4 cup granulated sugar
Wet and Dairy Ingredients
- 1.5 to 2 cans (21 oz total) lemon pie filling
- 12 oz cream cheese, softened
- 1 egg
- 1 teaspoon vanilla extract
Flavorings
- Zest of 1 lemon
- Optional: Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan to prevent sticking and ensure easy removal of the cake.
- Prepare the bottom cake layer: In a large bowl, combine the yellow cake mix with the melted butter and mix until crumbly. Spread about half of this mixture evenly over the bottom of the prepared pan, pressing it down lightly to form a firm base layer.
- Add the lemon filling: Evenly spread 1.5 to 2 cans of lemon pie filling over the cake crumb base, distributing it well to infuse each bite with lemon flavor.
- Make the cream cheese layer: In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, vanilla extract, and lemon zest until smooth and creamy. Spoon or spread this mixture over the lemon filling layer to create a rich, tangy middle layer.
- Top with remaining cake mix: Sprinkle the remaining cake mix mixture over the cream cheese layer, allowing some of the cheese layer to peek through for a rustic and textured look.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and slightly crispy, and the cream cheese layer is set and no longer jiggly.
- Cool and serve: Allow the cake to cool for at least 45 minutes to let the layers firm up. Optionally dust with powdered sugar before slicing or serve with a scoop of vanilla ice cream for an extra special dessert.
Notes
- For extra lemon flavor, substitute the yellow cake mix with lemon cake mix.
- Let the cream cheese come to room temperature before mixing to avoid lumps.
- If you prefer a less sweet dessert, use 1.5 cans of lemon pie filling; for a sweeter, more lemony taste, use 2 cans.
- Ensure the cake cools fully before cutting to maintain layer integrity.
- Optional powdered sugar adds a pretty finishing touch and a bit of extra sweetness.
- This cake pairs wonderfully with fresh berries or whipped cream for serving.
