Description
This Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert featuring a buttery cake crust, a creamy lemon-infused cheesecake layer, and a tangy lemon pie filling. Baked to golden perfection, this cake offers a perfect balance of sweet and tart flavors that pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Scale
Crust
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for the baking dish
- 1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix
Cream Cheese Layer
- 16 ounces cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/2 cup lemon pie filling
Additional
- 1 (21-ounce) can lemon pie filling, divided
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat the oven: Heat the oven to 350°F (175°C). Lightly butter an 8×8- or 9×9-inch baking dish to prepare it for the cake.
- Prepare the crust mixture: In a medium bowl, mix the melted butter with the cake mix using a fork until combined. Reserve 1 1/2 cups of this mixture and press it evenly into the bottom of the prepared baking dish to form a thin crust layer.
- Make the cream cheese layer: Using a hand mixer or stand mixer fitted with the whisk attachment, beat the room-temperature cream cheese, 1/2 cup lemon pie filling, egg, powdered sugar, and kosher salt on medium speed until light and fluffy, about 2 minutes. Spread this creamy mixture evenly over the crust layer in the baking dish.
- Add the lemon pie filling: Spread the remaining lemon pie filling (about 1 1/2 cups) evenly over the cream cheese mixture layer.
- Top with crumb layer: Sprinkle the remaining cake mix and butter mixture evenly over the top of the lemon pie filling to create the crumb topping.
- Bake the cake: Bake in the preheated oven for 40 to 45 minutes, or until the cake jiggles slightly in the middle and the edges are browned.
- Cool the cake: Remove the cake from the oven and allow it to cool for at least 45 minutes to let it set properly.
- Serve: Scoop portions into serving bowls and top with whipped cream or vanilla ice cream, if desired, for an extra indulgent treat.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth, fluffy cream cheese layer.
- You can substitute lemon pie filling with store-bought or homemade lemon curd for a more intense lemon flavor.
- For a tangier cake, use a lemon cake mix and lemon pie filling as suggested.
- The cake can be refrigerated after cooling and served chilled or at room temperature.
- Use a baking dish of 8×8 or 9×9 inches to ensure even baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
