Lemon Cream Cheese Dump Cake Recipe
A bright, creamy lemon dump cake with sweet-tart filling, pockets of cream cheese, and a buttery golden topping.
Ingredients
- 2 21-ounce cans lemon pie filling
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 8 ounces cream cheese cold, cut into ½-inch cubes
- ¼ cup granulated sugar
- 1 15.25-ounce box lemon cake mix
- 1 cup 2 sticks / 226 g unsalted butter, cold, sliced into thin pats
- ⅛ teaspoon fine salt optional, skip if using salted butter
Optional for serving:
- Vanilla ice cream
- Sweetened whipped cream
- Fresh berries
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
- Spread the lemon pie filling evenly in the bottom of the dish. Stir in the lemon zest and lemon juice.
- Toss the cream cheese cubes with the sugar, then scatter them evenly over the lemon filling.
- Sprinkle the dry cake mix evenly over the top. Do not stir.
- If using unsalted butter, sprinkle the salt evenly over the cake mix.
- Arrange the cold butter pats over the cake mix, covering as much of the surface as possible.
- Bake for 45 to 55 minutes, until the top is golden and the filling is bubbling around the edges.
- Rest for 15 minutes before serving. Scoop into bowls and serve warm with ice cream or whipped cream if desired.
Notes
- For extra lemon flavor, add ½ teaspoon lemon extract to the filling layer.
- If a dry patch appears after baking, drizzle 2 to 3 tablespoons melted butter over the area and bake 8 to 10 minutes more.
- Keep the cream cheese cold for neat cubes and creamy pockets.