Description
Lemon Cream Cheese Dump Cake is a delightfully simple and sweet dessert combining creamy layers of lemon-flavored cream cheese and pie filling with a buttery crumbly cake topping, finished with a zesty lemon glaze. Perfect for any occasion, this easy-to-make dessert offers bright citrus flavors and a rich creamy texture all baked in one dish.
Ingredients
Scale
Cream Cheese Layer
- 2 (8-ounce) packages of softened cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Lemon Filling
- 1 (15-ounce) can of lemon pie filling
Cake Topping
- 1 (15.25-ounce) box of yellow cake mix
- 1 cup melted unsalted butter
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
- Make Cream Cheese Mixture: In a mixing bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until smooth and silky, ensuring all ingredients are well combined for a creamy base.
- Layer Cream Cheese: Spread the cream cheese mixture evenly over the bottom of the prepared baking dish to form the first layer of the dessert.
- Add Lemon Pie Filling: Pour the lemon pie filling evenly over the cream cheese layer, covering the entire surface to infuse citrus flavor throughout.
- Prepare Cake Topping: In a separate bowl, mix the yellow cake mix with the melted butter until the mixture resembles coarse crumbs, which will become the crunchy topping.
- Top With Cake Mixture: Sprinkle the crumbly cake topping evenly and generously over the lemon filling layer to cover it completely.
- Bake: Bake in the preheated oven for 35-40 minutes until the top is golden brown and the edges are bubbly, indicating it is cooked through and crisped.
- Make Lemon Glaze: While the cake bakes, whisk together the powdered sugar, fresh lemon juice, lemon zest, and salt in a small bowl until smooth to create a zesty glaze.
- Cool and Glaze: Once baked, allow the cake to cool for about 10 minutes, then drizzle the lemon glaze evenly over the top to finish the dessert with a tangy glaze.
Notes
- Ensure the cream cheese is softened to room temperature to blend smoothly without lumps.
- The cake topping should be crumbly but evenly moist from the butter for the best texture.
- You can substitute lemon pie filling with homemade lemon curd if preferred.
- Cool the cake slightly before adding glaze to prevent it from melting off.
- This cake is best served chilled or at room temperature and can be refrigerated for up to 3 days.
