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Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake brings together tangy lemon, creamy richness, and a buttery crumb in every bite. It’s perfect for gatherings, a lazy weekend treat, or whenever you’re craving a zesty, comforting dessert.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 10 squares
Calories 320 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 Mixing Bowl

Ingredients
  

  • 1 box lemon cake mix
  • 2 cans lemon pie filling (or substitute one can with blueberry pie filling for variety)
  • 8 oz cream cheese softened
  • 0.33 cup sugar
  • 0.5 teaspoon alcohol-free vanilla extract
  • 0.5 cup unsalted butter melted
  • salt pinch

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  • Spread both cans of lemon pie filling evenly in the bottom of the baking dish.
  • In a bowl, mix softened cream cheese, sugar, alcohol-free vanilla, and a pinch of salt until smooth. Dollop the cream cheese mixture over the lemon filling, spacing evenly.
  • Sprinkle the dry lemon cake mix evenly over the cream cheese and pie filling layers. Do not stir.
  • Drizzle melted butter evenly over the cake mix, making sure to cover as much as possible for the perfect crumbly topping.
  • Bake for 40-45 minutes until the top is golden and the edges are bubbling. Let cool slightly before serving.

Notes

  • Use room temperature cream cheese for the best creamy texture.
  • Do not stir the layers together. The magic of this cake is in the layering.
  • If there are dry spots of cake mix after baking, spoon some of the cooked filling over them or add a bit more melted butter next time.
  • Try a blueberry or raspberry pie filling for a different fruity twist.
  • Add a sprinkle of coconut flakes or chopped nuts on top before baking for extra texture.
  • Squeeze fresh lemon zest over the baked cake for an even brighter flavor.
  • Serve warm with a scoop of vanilla or lemon sorbet for an extra refreshing treat.
  • Add a dollop of freshly whipped cream on top for extra creaminess.
  • Pair with a cup of herbal tea or a glass of cold milk for the perfect afternoon pick-me-up.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Reheat individual portions in the microwave for 20-30 seconds until warm.
  • This cake can be eaten cold or at room temperature as well, making it a great make-ahead dessert.