Lemon Cream Cheese Dump Cake (Print-Friendly Version)
Tangy lemon and cream cheese layers with a buttery topping for a simple, crowd-pleasing treat.
# What You'll Need:
→ Base and Layers
01 -
2 cans (425 g each) lemon pie filling
02 -
225 g cream cheese, softened
03 -
65 g powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 box (about 425 g) lemon cake mix
06 -
115 g unsalted butter, melted
→ Garnish (optional)
07 -
Fresh lemon zest
08 -
Powdered sugar for dusting
09 -
Whipped cream
# How to Make It:
01 -
Preheat oven to 175°C. Lightly grease a 33×23 cm baking dish with cooking spray or butter.
02 -
Spread both cans of lemon pie filling evenly in the bottom of the prepared dish using a spatula.
03 -
In a medium mixing bowl, blend the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer or whisk until smooth and creamy.
04 -
Distribute spoonfuls of the cream cheese mixture over the lemon filling, allowing space for the mixture to spread during baking.
05 -
Evenly sprinkle the dry lemon cake mix over the cream cheese and lemon layers, ensuring complete coverage.
06 -
Slowly drizzle the melted butter over the surface, covering most of the cake mix for even baking.
07 -
Bake in the preheated oven for 40–45 minutes, or until the top is golden and the edges are bubbly. Allow to cool slightly to set the layers.
08 -
Optionally dust with powdered sugar, add fresh lemon zest, or a dollop of whipped cream. Serve warm or chilled as preferred.
# Additional Tips:
01 -
Blending cream cheese at room temperature results in a smoother mixture.
02 -
Do not mix the layers after assembling; baking creates the ideal texture.
03 -
Ensure melted butter covers most of the cake mix to prevent dry areas.
04 -
For firmer slices, chill before serving.