Lemon Cream Cheese Dump Cake
This lemon cream cheese dump cake stacks tangy lemon pie filling, a sweetened cream cheese layer, and a buttery cake-mix crust into one 9x13 pan with almost no active work.
Equipment
- 9x13-inch (23x33 cm) baking dish - The correct size so the filling isn't too deep to cook through
- Medium mixing bowls - One for the cream cheese layer and one for the cake mix
- Hand mixer or sturdy whisk - To beat the cream cheese smooth
- Silicone spatula - For spreading and scraping
- Microplane zester - (optional) If using zest
Ingredients
- 2 cans lemon pie filling - 15.75 oz / 440 g each; the sunshine-yellow canned kind found near the pie fillings
- 1 box yellow cake mix - 15.25 oz / 432 g; yellow, butter, or lemon cake mix all work
- 8 oz block cream cheese - 225 g; softened to room temperature
- 1/2 cup powdered sugar - 60 g; for sweetening the cream cheese layer
- 1 large egg - to bind the cream cheese layer so it sets rather than weeping
- 1 teaspoon pure vanilla extract - for rounding out the cream cheese
- 3/4 cup unsalted butter - 170 g / 1.5 sticks; melted, to bind the cake mix into a crust
- 1 tablespoon lemon zest - (optional) from 1 lemon, for extra brightness in the cream cheese layer
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with butter or nonstick spray, getting into the corners.
- Open both cans of lemon pie filling and spread all of it evenly across the bottom of the greased dish. Use a spatula to push the filling into the corners so the base is level from edge to edge.
- In a medium bowl, beat the softened cream cheese with a hand mixer or whisk until smooth and lump-free. Add the powdered sugar, egg, vanilla, and lemon zest if using, then beat again until creamy and pourable, about 1 minute.
- Drop spoonfuls of the cream cheese mixture over the lemon filling, spacing them across the whole pan. Gently spread the dollops with a spatula so they connect into a rough layer, without stirring them into the lemon filling underneath.
- In a separate bowl, pour in the entire box of cake mix. Add the melted butter and stir with a fork until the mixture looks like damp, clumpy crumbs with no dry powder left.
- Scatter the buttered cake mix crumbs evenly over the cream cheese layer. Break up any large clumps with your fingers and cover the surface as completely as you can, since even coverage is what gives you a uniform crust.
- Bake for 38 to 45 minutes, until the top is golden brown and the lemon filling bubbles up around the edges. If the center still looks pale at 40 minutes, give it a few more minutes; the edges will darken first.
- Let the cake rest for at least 15 to 20 minutes out of the oven. The filling sets slightly as it cools, which makes it much easier to scoop into clean servings.
Notes
- Bind the cake mix with butter first. Tossing the dry mix with melted butter until it's crumbly guarantees no dry pockets survive the oven.
- Soften the cream cheese fully. Cold cream cheese fights the whisk and leaves lumps; 30 to 60 minutes at room temperature solves it.
- Don't over-spread the cream cheese. Leaving it slightly uneven gives you those creamy pockets people love. Spreading it thin and perfect loses that.
- Use the right pan size. A 9x13 keeps the filling shallow enough to cook through. In an 8x8, the filling sits too deep and the top scorches before the middle sets.
- Watch for bubbling edges, not a clean toothpick. The base is meant to stay gooey, so a toothpick will never come out clean.
- Rescue dry spots mid-bake. If you see powdery patches at the 30-minute mark, brush a little melted butter over them and continue baking.
- Cool before scooping. I've served it too hot more than once, and it slid into a puddle. Twenty minutes of patience keeps the layers intact.
- Storage: Cover tightly or transfer to an airtight container and store in the fridge for up to 5 days. Reheat single servings in the microwave for 20 to 30 seconds. Freeze for up to 2 months; thaw in the fridge overnight before reheating.
- Variations: Scatter 1 cup fresh blueberries or raspberries over the pie filling; swap canned pie filling for two 10-to-12 oz jars of lemon curd; use a lemon cake mix instead of yellow; sprinkle 1/2 cup shredded coconut over the cake mix before baking; drizzle a powdered sugar and lemon juice glaze over the cooled cake; add crushed graham crackers to the cake mix; scatter sliced almonds or chopped pecans over the top halfway through baking.
- Serving: Serve warm with vanilla ice cream, whipped cream, fresh berries, or a dusting of powdered sugar. It also pairs well with coffee, espresso, iced tea, or peach lemonade.
Nutrition
Serving: 1ServingCalories: 340kcalCarbohydrates: 49gProtein: 3gFat: 15gSaturated Fat: 8gSodium: 310mgSugar: 32g
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