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Lemon Cream Cheese Dump Cake Recipe

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4.2 from 3 reviews

This Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert featuring layers of tangy lemon pie filling, creamy whipped cream cheese, and a golden yellow cake topping, all baked to perfection until bubbly and inviting. It’s perfect for any occasion and can be enjoyed warm or cold, especially when paired with whipped topping or a scoop of ice cream.

Ingredients

Filling

  • 2 (21-ounce) cans lemon pie filling

Cake Layers

  • 15.25 ounce box yellow cake mix, divided

Cream Cheese Layer

  • 12 ounces whipped cream cheese spread

Topping

  • 1/2 cup salted butter, sliced into 40 pieces
  • Whipped topping or ice cream, optional

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
  2. Layer Lemon Pie Filling: Pour the 2 cans of lemon pie filling into the prepared pan and spread evenly so it reaches the edges, forming the base layer of the dessert.
  3. Add First Cake Mix Layer: Evenly sprinkle ½ cup of the yellow cake mix over the lemon pie filling layer, distributing it uniformly.
  4. Apply Cream Cheese Layer: Pipe or dollop the 12 ounces of whipped cream cheese spread over the cake mix layer. Spread it out as evenly as possible using an angled spatula, pressing slightly to create a uniform layer.
  5. Top with Remaining Cake Mix: Sprinkle the remaining cake mix over the cream cheese layer, covering it completely and evenly to ensure thorough baking.
  6. Butter Topping: Distribute the ½ cup of salted butter in thin pats across the top layer of cake mix. Arrange approximately 8 rows of 5 pats each to cover the surface well.
  7. Bake the Cake: Place the pan in the preheated oven and bake for 35 to 45 minutes. Bake until the top is golden brown and the filling is bubbling at the edges. Partway through baking, check and carefully spread any melted butter to avoid dry spots.
  8. Cool and Serve: Remove the cake from the oven and allow it to cool for 15 to 20 minutes before serving. This cake can be enjoyed warm or cold, and is delicious topped with whipped topping or ice cream if desired.

Notes

  • Storage: Store the cake covered or in an airtight container in the refrigerator for up to 5 days to maintain freshness.
  • Serve warm or cold according to preference.
  • Optionally top with whipped cream or ice cream for extra indulgence.

Find it online: https://marthatasty.com/lemon-cream-cheese-dump-cake-recipe/