Description

This Lemon Cream Cheese Dump Cake is an easy-to-make, tangy, and sweet dessert that combines a creamy lemon filling swirled into a moist yellow cake base. Perfect for any occasion, this cake features a luscious cream cheese mixture mixed with lemon pie filling, baked until golden-brown and served with whipped cream or vanilla ice cream for an indulgent treat.

Ingredients

Scale

For the Cake Base

1 box yellow cake mix (13.25 to 15.25 ounces)
1 large egg
1/2 cup powdered sugar
1/2 teaspoon kosher salt

For the Filling

16 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, melted, plus more for greasing
1 can lemon pie filling (21 ounces), divided

For Serving (Optional)

Whipped cream or vanilla ice cream

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a baking dish with butter to ensure the cake does not stick during baking.
Beat Cream Cheese Mixture: In a mixing bowl, beat the cream cheese with the powdered sugar until the mixture is smooth and creamy.
Combine with Lemon and Egg: Stir in half of the lemon pie filling along with the egg into the cream cheese mixture, blending well to combine all ingredients.
Mix Cake Base: In a separate bowl, combine the yellow cake mix, the remaining half of the lemon pie filling, melted butter, and kosher salt, stirring until fully incorporated.
Layer Cake Mixture: Spread the cake mixture evenly into the greased baking dish, creating the base layer for the dump cake.
Add Cream Cheese Swirls: Drop spoonfuls of the cream cheese mixture on top of the cake batter and gently swirl it into the batter to create a marbled effect.
Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool for 15 minutes before serving. Optionally, serve warm with whipped cream or vanilla ice cream for added indulgence.

Notes

Make sure the cream cheese is at room temperature for easier mixing and a smoother texture.
Do not overmix the cream cheese swirl into the batter to maintain a pretty marbled pattern.
This cake is best served slightly warm but can be enjoyed at room temperature.
Store leftovers covered in the refrigerator for up to 3 days.
For a dairy-free version, consider substituting cream cheese and butter with suitable dairy-free alternatives.