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Square of lemon-topped cream cheese dessert on a white plate with a fork, similar to a lemon cream cheese dump cake
Chef Emma

Lemon Cream Cheese Dump Cake

Lemon pie filling topped with dollops of sweetened cream cheese, dry cake mix and melted butter, baked at 350°F in a 9x13 dish until golden and bubbling.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Lemon layer
  • 2 cans lemon pie filling 21 oz / 595 g each
Cream cheese layer
  • 8 oz full-fat block cream cheese 226 g, softened
  • 1/3 cup granulated sugar 67 g
  • 1 tsp vanilla extract
  • 1 tsp lemon zest from about 1 lemon
Topping
  • 1 box lemon or yellow cake mix 15.25 oz / 432 g, dry mix only
  • 3/4 cup unsalted butter 1 1/2 sticks / 170 g, melted
  • powdered sugar and extra lemon zest optional, to finish

Equipment

  • 9x13-inch (3-quart) baking dish
  • Rimmed baking sheet
  • Small bowl and hand mixer or fork
  • Spouted measuring cup
  • Pastry brush (optional)

Method
 

  1. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it on a rimmed baking sheet.
  2. Spread both cans of lemon pie filling evenly in the dish.
  3. Beat the softened cream cheese, sugar, vanilla and lemon zest until smooth, about 1 minute.
  4. Drop the cream cheese mixture over the filling in 15 to 20 small, evenly spaced spoonfuls. Do not spread it into a solid layer.
  5. Break up any lumps in the dry cake mix and sprinkle it evenly over everything. Level gently; do not stir or press down.
  6. Pour the melted butter slowly over the mix in thin rows, first one way and then crosswise. Brush butter toward any dry areas and the corners.
  7. Bake 45 to 50 minutes, until golden and the filling bubbles thickly at the edges. Dab any pale, dry spots with extra melted butter after 25 to 30 minutes.
  8. Cool at least 30 minutes. Dust with powdered sugar and zest, and serve warm or chilled.

Notes

No cake mix: whisk 1 1/2 cups (190 g) flour, 1 cup (200 g) sugar, 1 1/2 tsp baking powder, 1/2 tsp salt and 1 tsp lemon zest and use it in place of the box. Don't taste the raw cake mix or flour. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values, without toppings.