Here is a detailed, step-by-step Lemon Cream Cheese Dump Cake recipe, written clearly so it’s easy to follow 🍋🧀🍰
Lemon Cream Cheese Dump Cake
What You’ll Need
Ingredients
- 1 box lemon cake mix (about 15–16 oz)
- 1 can lemon pie filling (20–21 oz)
- 8 oz cream cheese, softened and cut into small cubes
- ½ cup (1 stick) butter, melted
Optional (for extra flavor)
- 1 teaspoon lemon zest
- Powdered sugar for topping after baking
Directions
1. Preheat the Oven
- Set your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Add the Lemon Filling
- Open the can of lemon pie filling.
- Spoon it into the baking dish.
- Spread it evenly so it covers the bottom of the dish.
3. Add the Cream Cheese
- Cut the softened cream cheese into small cubes (about ½–1 inch).
- Scatter the cubes evenly over the lemon filling.
- Try to space them out so every slice gets some cream cheese.
4. Add the Cake Mix
- Sprinkle the dry lemon cake mix evenly over everything.
- Do not mix or stir—this is what makes it a “dump cake.”
5. Pour the Butter
- Melt the butter.
- Slowly pour it over the top of the cake mix.
- Try to cover as much of the dry mix as possible (some dry spots are okay).
6. Bake
- Place the dish in the oven.
- Bake 40–45 minutes, or until:
- The top is lightly golden
- The edges are bubbly
- The center looks set
7. Cool and Serve
- Let the cake cool for 10–15 minutes before serving.
- This helps it firm up and makes slicing easier.
Serving Ideas
- Serve warm with vanilla ice cream or whipped cream
- Dust lightly with powdered sugar
- Add fresh berries for a pop of color
Storage
- Cover and store leftovers in the refrigerator for up to 4 days
- Reheat individual portions in the microwave for 20–30 seconds
If you want a smaller batch, less sweet version, or want to make it extra creamy, just tell me 😊