Description
This Lemon Cream Cheese Dump Cake is a vibrant, tangy dessert made by layering lemon pie filling, cream cheese, and yellow cake mix, then topped with cold butter slices and baked to golden perfection. It’s an effortless, no-mix, no-whisk recipe perfect for any occasion, delivering a creamy, luscious texture with a bright lemony punch.
Ingredients
Scale
Filling
- 2 cans (21 oz each) Lemon Pie Filling
- 1 teaspoon Lemon Zest (optional, for brightness)
Cream Cheese Layer
- 1 block (8 oz) Cream Cheese, softened and cubed
Cake Layer
- 1 box (15.25 oz) Yellow Cake Mix
- 1/2 cup (1 stick) Butter, cold and sliced
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Lemon Pie Filling: Evenly spread the lemon pie filling across the bottom of the prepared baking dish, making sure it’s level for an even bake.
- Add Cream Cheese: Scatter the softened and cubed cream cheese pieces evenly over the lemon filling, allowing pockets of creamy texture throughout the cake.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the cream cheese and lemon layers. Avoid stirring to keep distinct layers intact.
- Top with Butter: Arrange thin slices of cold butter evenly over the top of the cake mix layer to create a rich, buttery crust as it bakes.
- Bake: Place the dish uncovered in the oven and bake for 35 to 40 minutes until the top is golden brown and bubbly at the edges.
- Cool and Serve: Allow the cake to cool for about 15 minutes. Serve warm for a melty experience or refrigerate for a chilled, firmer dessert.
Notes
- Do not stir after layering the ingredients to maintain distinct layers.
- Use cold butter slices to achieve a crisp, buttery topping.
- Lemon zest is optional but enhances the lemon brightness and flavor.
- This dessert is best served slightly warm or chilled.
- Make sure to grease the baking dish well to avoid crust sticking.
