Here’s a delightfully easy and tangy dessert recipe for a Lemon Cream Cheese Dump Cake—rich, moist, and perfect for lemon lovers! 🍋🍰
Lemon Cream Cheese Dump Cake
Ingredients (Serves 8)
Filling
- 1 (8 oz / 225 g) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp lemon juice
Cake Layer
- 1 box yellow or white cake mix (about 15–16 oz / 425–450 g)
- 1 can (21 oz / 595 g) lemon pie filling (or lemon curd)
- ½ cup butter, melted
Instructions
1. Prepare the Cream Cheese Layer
- In a bowl, mix softened cream cheese, powdered sugar, vanilla, lemon juice, and lemon zest until smooth.
- Set aside.
2. Assemble the Cake
- Preheat oven to 175°C / 350°F. Grease a 9×13 inch baking dish.
- Spread lemon pie filling evenly in the bottom of the dish.
- Drop spoonfuls of the cream cheese mixture over the lemon layer.
- Sprinkle the dry cake mix evenly on top.
- Drizzle melted butter evenly over the cake mix (don’t stir).
3. Bake
- Bake for 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean.
- Let cool for 10–15 minutes before serving.
4. Serve
- Serve warm or at room temperature.
- Optional: Dust with powdered sugar or top with a dollop of whipped cream.
Tips for the Best Lemon Dump Cake
- Softened cream cheese is key for smooth texture.
- Drizzle butter evenly to get a golden, slightly crispy top.
- Can be made ahead—store covered in the fridge, then warm slightly before serving.
- Add fresh berries on top for extra flavor and color.
If you want, I can also give a faster “single-bowl microwave version” that’s ready in under 15 minutes—perfect for a last-minute dessert craving.
Do you want me to do that?
