Lemon Cream Cheese Dump Cake (Print Version)
# Ingredients:
→ Cake Layer
01 -
1 box yellow cake mix (approx. 15.25 oz), or lemon cake mix
02 -
3/4 cup unsalted butter, melted
→ Lemon Filling
03 -
1.5 to 2 cans (21 oz each) lemon pie filling
→ Cheese Layer
04 -
12 oz cream cheese, softened
05 -
3/4 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
1 large egg
08 -
Zest of 1 lemon
→ Finishing
09 -
Powdered sugar, for dusting (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan to prevent sticking.
02 -
In a large bowl, combine yellow cake mix and melted butter. Mix with a fork until crumbly. Press half of this mixture evenly into the bottom of the prepared pan to form a base.
03 -
Spread 1.5 to 2 cans of lemon pie filling evenly over the cake mix base, ensuring full coverage.
04 -
In a separate bowl, beat softened cream cheese with granulated sugar, egg, vanilla extract, and lemon zest until the mixture is smooth. Spread this evenly over the lemon filling.
05 -
Sprinkle the remaining cake mix and butter mixture over the cream cheese layer to create a crumble topping. Some of the cheese layer may still be visible for a rustic appearance.
06 -
Transfer the pan to the oven and bake for 35–40 minutes, or until the top is golden brown and the cream cheese layer is set.
07 -
Allow the cake to cool in the pan for at least 45 minutes to let the layers firm up. Optionally, dust with powdered sugar before slicing. Serve plain or with a scoop of vanilla ice cream, if desired.
# Notes:
01 -
For a more intense citrus flavor, use lemon cake mix instead of yellow. Ensure cream cheese is softened to room temperature for a smoother filling. Test with different pie fillings and cake mix flavors for variety.
02 -
Using less lemon pie filling, or adding a dash of lemon juice to the cheese layer, can adjust tartness to taste.