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Ultimate Lemon Cream Cheese Dump Cake

A tangy and creamy dessert that combines the freshness of lemon with velvety cream cheese, topped with a buttery cake mix for a delightful finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Lemon Filling
  • 2 cans 21-ounce lemon pie filling
Zest & Juice
  • 1 tablespoon fresh lemon zest Use organic lemons for best flavor.
  • 1 tablespoon fresh lemon juice
Creamy Element
  • 8 ounces cream cheese, cold, cut into 1/2-inch cubes Full-fat cream cheese recommended.
  • 1/4 cup granulated sugar
Cakey Goodness
  • 1 box 15.25-ounce lemon cake mix
Butter
  • 1 cup unsalted butter, cold, sliced into thin pats
Optional Enhancements
  • 1/8 teaspoon fine salt
  • to taste serving vanilla ice cream
  • to taste serving sweetened whipped cream
  • to taste serving fresh berries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
  3. Evenly spread the lemon pie filling across the base of the dish.
  4. Infuse the filling with lemon zest and lemon juice.
  5. Toss the cream cheese cubes with granulated sugar, then scatter them over the lemon filling.
  6. Generously sprinkle the dry lemon cake mix over the top without mixing.
  7. Place the cold butter pats evenly over the cake mix.
Baking
  1. Bake the dish for 45 to 55 minutes until the top is golden brown and bubbling.
  2. Allow the cake to rest for 15 minutes before serving.
Serving
  1. Serve warm, topped with vanilla ice cream, whipped cream, or fresh berries.

Notes

For a healthier twist, consider sugar substitutes and adding fiber. Can be stored in the fridge for up to 5 days or frozen.