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Lemon Cream Cheese Dump Cake

A bright and creamy dessert that is easy to prepare, with tangy lemon and a velvety cream cheese layer topped with a buttery crust.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz can lemon pie filling (or 1 1/2 cups homemade lemon curd)
  • 1 package 8 oz package cream cheese, softened
  • 1/2 cup granulated sugar (or 1/3 cup powdered sugar for a smoother layer)
  • 1 large egg (optional, helps set the cream cheese layer)
  • 1 Zest of 1 lemon (optional, for extra brightness)
  • 1 box 15.25 oz box lemon cake mix (or yellow cake mix + 1 tbsp lemon zest)
  • 1/2 cup unsalted butter, melted (for classic topping)
Optional Garnishes
  • whipped cream, powdered sugar, fresh lemon slices, or mint

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan well.
  2. Spread the lemon pie filling evenly across the bottom of the prepared pan.
  3. In a medium bowl, beat the softened cream cheese with the sugar until smooth.
  4. Add the egg (if using) and lemon zest, and mix until fully combined and creamy.
  5. Dollop or spread the cream cheese mixture evenly over the lemon layer.
  6. Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
  7. Pour the melted butter slowly and evenly over the cake mix.
Baking
  1. Bake for 35–40 minutes, until the top is golden brown and bubbly around the edges.
  2. Let the cake cool on a wire rack for 20–30 minutes, then chill in the refrigerator for at least 1 hour.
Serving
  1. Serve chilled or at room temperature with whipped cream or vanilla ice cream.

Notes

For lighter options, substitute with reduced-fat cream cheese and light butter. For vegan options, swap cream cheese for a dairy-free spread, and use vegan ingredients. Gluten-free options are available with a gluten-free cake mix.