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Lemon Cream Cheese Dump Cake Recipe

Lemon Cream Cheese Dump Cake Recipe
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★★★★★

5.3 from 20 reviews

This Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert combining tangy lemon flavors with creamy, sweet cheesecake layers topped with a moist, buttery cake. Perfect for a quick treat or special occasion, this cake requires minimal effort while delivering a moist, flavorful, and beautifully textured dessert everyone will love.

Ingredients

Scale

Filling

  • 1 can (21 oz) lemon pie filling

Cream Cheese Layer

  • 8 oz cream cheese, cubed and softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Cake Layer

  • 1 box lemon cake mix
  • 1/2 cup unsalted butter, thinly sliced

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
  2. Spread Lemon Pie Filling: Evenly spread the entire can of lemon pie filling across the bottom of the baking dish, creating a flavorful base for the dessert.
  3. Prepare Cream Cheese Mixture: In a separate mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
  4. Add Cream Cheese Layer: Spoon dollops of the cream cheese mixture evenly over the lemon pie filling, covering it as much as possible to create a rich, tangy layer.
  5. Sprinkle Cake Mix: Evenly distribute the dry lemon cake mix over the cream cheese layer, covering the dish completely for an even cake coat.
  6. Add Butter Slices: Arrange thinly sliced pieces of unsalted butter over the top of the cake mix. This will melt during baking and moisten the cake, creating a golden crust.
  7. Bake the Cake: Place the baking dish in the preheated oven and bake for 40–45 minutes until the top is golden brown, bubbly around the edges, and the cake is cooked through.
  8. Cool and Serve: Allow the cake to cool for at least 15 minutes before serving. Enjoy warm for a gooey texture or at room temperature for easier slicing.

Notes

  • Ensure the cream cheese is softened to make mixing easier and avoid lumps.
  • You can substitute lemon pie filling with homemade lemon curd for a fresher taste.
  • Butter slices help create a moist crumb; do not skip this step for best results.
  • This cake is best served within 2 days, stored covered at room temperature or refrigerated.
  • Feel free to garnish with fresh lemon zest or powdered sugar for added presentation.

Nutrition

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

Find it online: https://thedishspot.com/lemon-cream-cheese-dump-cake-recipe/