This dump cake is a dreamy fusion of bright lemon pie filling, creamy pockets of cream cheese, and a buttery cake mix topping that bakes into golden perfection. The “dump” method means no mixing bowls, no fuss—just layer, bake, and enjoy. The cream cheese adds a cheesecake-like richness, while the lemon filling brings a zesty punch that balances the sweetness. It’s the kind of dessert that feels homemade and comforting, yet elegant enough for guests. Serve it warm with whipped cream or vanilla ice cream, and you’ve got a showstopper with minimal effort.
Ingredients:
- 1 box (15.25 oz) lemon or yellow cake mix
- 2 cans (21 oz each) lemon pie filling
- 8 oz cream cheese, softened and cubed
- ½ cup unsalted butter, thinly sliced or melted
- (Optional) 1 teaspoon vanilla extract
- (Optional) Zest of 1 lemon, for extra brightness
- (Optional) Powdered sugar, for garnish
- (Optional) Whipped cream or vanilla ice cream, for serving
Instructions:
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This helps the cake release easily and keeps cleanup simple.
2. Layer the Lemon Filling
Spread both cans of lemon pie filling evenly across the bottom of the baking dish. Use a spatula to smooth it into the corners. This forms the tangy base of your cake.
3. Add the Cream Cheese
Dot the cubed cream cheese evenly over the lemon filling. If you want extra flavor, mix the cream cheese with vanilla extract and lemon zest before adding. These creamy pockets will melt into the filling and add richness.
4. Sprinkle the Cake Mix
Sprinkle the dry cake mix evenly over the cream cheese and lemon layers. Do not stir—just let it sit on top. This is the magic of the dump cake method.
5. Add the Butter
Place thin slices of butter across the top of the cake mix, covering as much surface area as possible. Alternatively, you can melt the butter and drizzle it evenly over the top. This helps the cake mix bake into a golden, slightly crisp topping.
6. Bake
Bake for 35–40 minutes, or until the top is golden brown and the edges are bubbling. The cream cheese should be melted and the cake mix fully cooked. A toothpick inserted in the center should come out clean.
7. Cool and Serve
Let the cake cool for 15–20 minutes before serving. This allows the layers to set and makes slicing easier. Serve warm with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
🍽️ Tips & Variations:
- Cake Mix Choice: Use lemon cake mix for a bold citrus flavor or yellow cake mix for a more balanced sweetness.
- Add Fruit: Sprinkle in fresh blueberries or raspberries for a fruity twist.
- Make It Cheesier: Double the cream cheese for a richer, cheesecake-like texture.
- Sugar-Free Option: Use sugar-free pie filling and cake mix for a lighter version.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently in the microwave or oven.
This Lemon Cream Cheese Dump Cake is proof that simple can be spectacular. Want to riff on it with tropical flavors or turn it into a layered parfait? I’ve got ideas ready to zest things up!