Description
This Lemon Dump Cake with cream cheese is a deliciously simple dessert combining tart lemon pie filling with a soft, sweet cake topped with a crisp buttery crust. Finished with a creamy whipped topping, this easy-to-make cake offers a perfect balance of tangy, creamy, and sweet flavors, ideal for quick gatherings or comforting treats.
Ingredients
For the Cake
- Nonstick cooking spray
- 1 (22 ounce) can lemon pie filling
- 1 (15.25 ounce) package lemon cake mix
- 1 (8 ounce) package cream cheese, diced into small pieces
- ½ cup salted butter, diced into small pieces
For Serving
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish thoroughly with nonstick cooking spray to prevent sticking.
- Layer Lemon Pie Filling: Spread the entire can of lemon pie filling evenly on the bottom of the prepared baking dish using a spatula to create a smooth base layer.
- Add Cake Mix and Cream Cheese: Sprinkle half of the lemon cake mix evenly over the lemon pie filling. Distribute the cream cheese pieces evenly on top of this layer. Next, sprinkle the remaining cake mix evenly over the cream cheese.
- Top with Butter: Dot the diced salted butter pieces evenly over the final layer of cake mix to ensure even browning and richness during baking.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, or until the top is browned and the cake mix is fully absorbed and cooked through.
- Serve: Remove the cake from the oven and allow to cool slightly. Serve warm, topped with thawed whipped topping for a creamy contrast to the tart and crispy layers.
Notes
- Ensure the cream cheese is diced into small pieces so it melts evenly in the cake.
- You can substitute store-bought whipped topping with freshly whipped cream for a fresher taste.
- This cake is best served warm but can also be enjoyed at room temperature.
- Store leftover cake covered in the refrigerator for up to 3 days.
- For a gluten-free version, use a gluten-free lemon cake mix and verify pie filling ingredients.
