Description
This Lemon Cream Cheese Dump Cake is a simple, crowd-pleasing dessert that layers lemon pie filling, creamy cubed cream cheese, and a yellow cake mix topped with cold butter slices. Baked until golden and bubbly, it delivers a tangy and rich flavor with minimal effort and no mixing required.
Ingredients
Scale
Filling
- 2 cans (21 oz each) Lemon Pie Filling
- 1 block (8 oz) Cream Cheese, softened and cubed
Cake Topping
- 1 box (15.25 oz) Yellow Cake Mix
- 1/2 cup (1 stick) Cold Butter, sliced
- 1 teaspoon Lemon Zest (optional, for brightness)
Instructions
- Preheat Oven and Prepare Dish: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Lemon Pie Filling: Evenly spread the lemon pie filling across the bottom of the prepared baking dish to create a flavorful base layer.
- Add Cream Cheese Cubes: Scatter the softened and cubed cream cheese evenly over the lemon filling. This will add creamy pockets throughout the dessert.
- Sprinkle Cake Mix: Without stirring, sprinkle the dry yellow cake mix evenly over the cream cheese and lemon layers, ensuring full coverage.
- Top with Butter Slices: Arrange thin slices of the cold butter evenly across the top of the cake mix to create a moist, golden crust as it bakes.
- Bake the Cake: Place the dish uncovered in the preheated oven and bake for 35 to 40 minutes, until the top looks golden brown and bubbly around the edges.
- Cool and Serve: Allow the cake to cool for about 15 minutes before serving. It can be enjoyed warm or chilled in the refrigerator for a cold dessert.
Notes
- Use cold butter in thin slices to ensure even melting and a crisp topping.
- Lemon zest is optional but adds a fresh brightness that enhances lemon flavor.
- Do not stir the layers once you add the cake mix—this layered ‘dump’ method produces the signature texture.
- This cake is best served within 2 days; store leftovers covered in the refrigerator.
- For an extra touch, top with powdered sugar or whipped cream before serving.
