Description

Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert combining the tangy sweetness of lemon pie filling with creamy, smooth cream cheese swirled into a buttery yellow cake mix. This straightforward recipe uses minimal ingredients and prep time, baking into a golden, moist cake perfect for any occasion. Serve warm with whipped cream or vanilla ice cream for an extra indulgent treat.

Ingredients

Scale

For the Cream Cheese Mixture

16 ounces cream cheese, at room temperature
1/2 cup powdered sugar
1 large egg
10 tablespoons unsalted butter, melted, plus more for greasing
1/2 teaspoon kosher salt

For the Cake Base

1 box yellow cake mix (13.25 to 15.25 ounces)
1 can lemon pie filling (21 ounces), divided

Optional Toppings

Whipped cream or vanilla ice cream, for serving

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a suitable baking dish with butter to prevent sticking.
Make Cream Cheese Mixture: In a bowl, beat the cream cheese with powdered sugar until the mixture is completely smooth and creamy.
Add Lemon Filling and Egg: Stir in half of the lemon pie filling and the egg into the cream cheese mixture until well combined and smooth.
Mix Cake Base: In another bowl, combine the yellow cake mix, the remaining half of the lemon pie filling, melted butter, and kosher salt. Mix these ingredients thoroughly to create the cake batter.
Assemble in Baking Dish: Spread the cake mixture evenly into the prepared baking dish. Then drop spoonfuls of the cream cheese mixture over the cake batter.
Swirl Mixtures: Using a knife or skewer, gently swirl the cream cheese mixture through the cake batter to create a marbled effect without fully blending.
Bake: Place the baking dish in the oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
Cool and Serve: Let the cake cool for about 15 minutes. Serve warm with whipped cream or vanilla ice cream, if desired, for added flavor and creaminess.

Notes

Ensure the cream cheese is at room temperature to achieve a smooth, lump-free mixture.
Gently swirl the cream cheese into the cake batter to maintain distinct swirls and texture.
If you prefer a stronger lemon flavor, consider adding a teaspoon of lemon zest to the cake mixture.
The cake is best served warm but can be stored covered in the refrigerator for up to 3 days.
Reheat gently before serving to restore softness and warmth.