Lemon Cream Cheese Dump Cake
Detail
This easy lemon cream cheese dump cake has a bright citrus flavor, creamy pockets of cheesecake filling, and a buttery golden cake topping. It takes only a few minutes to assemble.
Ingredients
-
1 box (15.25 oz / 432 g) lemon cake mix
-
1 can (21 oz / 595 g) lemon pie filling
-
8 oz (225 g) cream cheese, softened
-
½ cup (100 g) granulated sugar
-
1 teaspoon vanilla extract
-
½ cup (115 g) unsalted butter, melted
-
1 tablespoon fresh lemon juice
-
1 teaspoon lemon zest, optional
Method
-
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
-
Spread the lemon pie filling evenly across the bottom.
-
Beat the softened cream cheese, sugar, vanilla, lemon juice, and lemon zest until smooth.
-
Spoon small dollops of the cream cheese mixture over the lemon filling.
-
Sprinkle the dry cake mix evenly over the entire surface. Don’t mix the layers together.
-
Drizzle the melted butter evenly over the cake mix, covering as much of the dry mix as possible.
-
Bake for 40–50 minutes, until the top is golden brown and the filling is bubbling around the edges.
-
Let it cool for at least 15–20 minutes before serving.
Optional Topping
Dust with powdered sugar or add a little whipped cream and fresh lemon zest before serving.
Tip
For the best texture, don’t stir the layers together. The separate layers create the signature creamy, gooey center and buttery cake topping.
