Here is a complete step-by-step recipe for a Lemon Cream Cheese Dump Cake — a simple, sweet, and tangy dessert that requires minimal effort and delivers maximum flavor.
Lemon Cream Cheese Dump Cake
Ingredients (serves 8–10)
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1 box (about 425 grams) lemon cake mix
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2 cans (about 400 grams each) lemon pie filling or lemon curd
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225 grams cream cheese, softened
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100 grams granulated sugar
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100 grams unsalted butter, melted
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Optional: powdered sugar for dusting
Instructions
Step 1: Preheat the oven
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Preheat your oven to 175°C (350°F).
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Lightly grease a 9×13 inch (23×33 cm) baking dish.
Step 2: Add the lemon pie filling
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Spread both cans of lemon pie filling evenly over the bottom of the prepared baking dish.
Step 3: Prepare the cream cheese mixture
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In a medium bowl, beat the softened cream cheese with the sugar until smooth and creamy.
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Drop spoonfuls of this mixture evenly over the lemon pie filling.
Step 4: Add the cake mix
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Sprinkle the dry lemon cake mix evenly over the top of the cream cheese and lemon layers. Do not mix.
Step 5: Add the butter
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Drizzle the melted butter evenly over the top of the dry cake mix. Try to cover as much of the surface as possible.
Step 6: Bake the cake
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Bake in the preheated oven for 40 to 45 minutes, or until the top is lightly golden and the filling is bubbling at the edges.
Step 7: Cool and serve
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Allow the cake to cool for at least 15 to 20 minutes.
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Serve warm, at room temperature, or chilled.
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Optional: dust with powdered sugar before serving.
Serving suggestion
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Delicious on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream.
