Description
Zesty, creamy, and ridiculously simple — this Lemon Cream Cheese Dump Cake layers a smooth cream-cheese base with tangy lemon pie filling and a buttery dry-cake topping. Mix a few bowls, dump the layers, bake until golden and bubbly, and you’ve got an effortless crowd-pleaser that’s perfect for potlucks or weeknight dessert.
Ingredients
For the filling layer
- 16 oz cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 large egg
- ½ tsp kosher salt
For the topping & assembly
- 10 tbsp (1¼ sticks) unsalted butter, melted (reserve a little for greasing)
- 1 box (13.25–15.25 oz) yellow, butter, or lemon cake mix
- 1 can (21 oz) lemon pie filling (you’ll use it in two steps)
To finish (optional)
- Whipped cream or vanilla ice cream for serving
Instructions
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Preheat your oven to 350°F (175°C) and butter a 9×13-inch pan so nothing sticks.
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In a medium bowl, whip the softened cream cheese with the powdered sugar and salt until smooth and lump-free. Add the egg and beat just until it’s blended and silky.
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Spread that cream-cheese mixture in an even layer across the bottom of the prepared pan — this is your creamy base.
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Spoon about three-quarters of the lemon pie filling over the cream-cheese layer and spread gently so the fruit sits evenly. Save the rest of the filling for pockets of extra lemony goodness on top.
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Scatter the dry cake mix evenly over the lemon layer — do not stir. Leaving it untouched creates the classic crumbly “dump cake” crust as it bakes.
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Drizzle the remaining melted butter over the cake mix so the crumbs brown and crisp in the oven. If any butter pools, gently tilt the pan to distribute.
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Bake for 45–50 minutes, or until the top turns golden and you see bubbling along the edges.
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Let the casserole cool for a few minutes so the filling firms slightly, then serve warm. Top each slice with whipped cream or a scoop of vanilla ice cream if you like.
Notes
- Quick tips & tweaks
- Use room-temperature cream cheese so your filling whips smooth with no lumps.
- Do not mix the dry cake mix into the layers — that’s what creates the signature crunchy topping.
- For extra citrus zip, stir 1 tbsp lemon zest into the cream-cheese layer.
- Prefer a brighter lemon profile? Swap the yellow cake mix for lemon cake mix for a more pronounced citrus top.
- Variations & lighter swaps
- Swap half the mayo—sorry, mayo typo—swap half the butter? (just kidding) — mix half Greek yogurt with cream cheese for a slightly lighter base.
- Use sugar-free cake mix and a reduced-sugar pie filling to cut calories.
- For a richer lemon hit, stir lemon curd into the pie filling before layering.
- Storage
- Cover leftovers and refrigerate for up to 3 days. Reheat briefly in a low oven or microwave single portions.
- This dessert does not freeze well once baked; if you need long-term storage, assemble but don’t bake, wrap tightly, and freeze — bake from frozen, adding extra time.
- FYI: This is a liberated, no-fuss dessert — the “dump” method means minimal cleanup and maximum comfort.