Here’s a simple and indulgent recipe for a Lemon Cream Cheese Dump Cake—soft, tangy, and sweet, with minimal effort.
Lemon Cream Cheese Dump Cake
Ingredients (serves 8–10):
- 1 box yellow cake mix (about 15.25 oz / 432 g)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 (21 oz / 595 g) can lemon pie filling (or lemon curd)
- 1/4 cup milk
- 1 tsp vanilla extract
- Optional: powdered sugar or whipped cream for serving
Instructions
- Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare cream cheese layer:
- In a bowl, beat the cream cheese with sugar, milk, and vanilla until smooth.
- Layer the cake:
- Spread half the lemon pie filling evenly in the bottom of the prepared dish.
- Dollop cream cheese mixture over the lemon layer, gently spreading it.
- Sprinkle the dry cake mix evenly on top.
- Drizzle melted butter over the cake mix, trying to cover as much as possible.
- Bake:
- Bake uncovered for 40–45 minutes, or until the top is golden and edges are bubbly.
- Cool & serve:
- Let the cake cool slightly before serving. Optional: dust with powdered sugar or top with whipped cream for extra decadence.
💡 Tips:
- For extra tang, add a teaspoon of lemon zest to the cream cheese layer.
- You can swap lemon pie filling for other flavors (cherry, blueberry, or pineapple) for a different twist.
- This cake stores well in the fridge and can be served slightly chilled.
If you want, I can also give a mini muffin version that’s perfect for individual servings and quicker baking—still lemony and creamy. Do you want me to do that?
