Is there anything better than a light lemon dessert during the warm days of spring and summer? I think not. If you agree, you need to try the lemon dump cake recipe I’m sharing today! This easy lemon cream cheese dump cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness. I developed this lemon dump cake with cream cheese recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Lemon Dump Cake recipe on Allrecipes here, or scroll down for the full recipe, along with cooking tips and step-by-step photos for how to make this super easy lemon pie filling dump cake.
What you need to make this lemon cream cheese dump cake
To make this lemon dump cake recipe, you’ll need the following:
- nonstick cooking spray
- 1 (22-ounce) can lemon pie filling
- 1 (15.25-ounce) package lemon cake mix
- 1 (8-ounce) package cream cheese, cubed
- ½ cup salted butter, cut into small pieces
- 1 (8-ounce) container frozen whipped topping (such as Cool Whip®), thawed
How to make this lemon dump cake recipe
To make this lemon pie filling dump cake, start by preheating the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with nonstick cooking spray, then spread the canned lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
Sprinkle half of the cake mix in an even layer over the lemon pie filling.
Next, add the pieces of the cream cheese evenly over the cake mix.
Top with the remaining cake mix in an even layer.
Add the butter pieces, spaced out evenly over the top of final cake mix layer.
Bake the lemon cream cheese dump cake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
Serve your lemon dump cake topped with whipped topping.
The cream cheese balanced with the tartness of the lemon in this lemon cream cheese dump cake is just… chef’s kiss!
Here’s the lemon dump cake recipe! Enjoy, and please leave a rating if you enjoy this lemon cream cheese dump cake as much as we do!
Lemon Dump Cake
Looking for a light lemon dessert to enjoy during the warm days of spring and summer? You need to try this lemon dump cake recipe! This easy lemon cream cheese dump cake is the perfect balance of tart, creamy, and sweet, and the texture is soft with just the right amount of crispness.
Ingredients
- nonstick cooking spray
- 1 (22-ounce) can lemon pie filling
- 1 (15.25-ounce) package lemon cake mix
- 1 (8-ounce) package cream cheese, cubed
- ½ cup salted butter, cut into small pieces
- 1 (8-ounce) container frozen whipped topping (such as Cool Whip®), thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- Spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
- Sprinkle half of the cake mix in an even layer over the lemon pie filling. Add the pieces of the cream cheese evenly over the cake mix, then top with the remaining cake mix in an even layer. Add the butter pieces, spaced out evenly over the top of final cake mix layer.
- Bake in the preheated oven until the topping is browned and the cake mix powder has all absorbed and baked, 35 to 45 minutes.
- Serve topped with whipped topping.
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