Lemon Dump Cake
A bright and layered lemon dump cake featuring a sweet-tart lemon base, a silky cream cheese middle layer, and a golden, buttery cake mix topping that bakes to perfect tender crumbs.
Equipment
- 9x13 Casserole Pan
- Mixing Bowl
- Spatula
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
- ½ cup powdered sugar
- ¼ cup milk
- ½ cup salted butter (melted)
- Whipped cream to serve
Instructions
- Preheat the oven to 350 degrees and prepare a 9x13-inch baking dish with nonstick cooking spray.
- Next, spread the lemon pie filling onto the bottom of the prepared baking dish in an even layer with a spatula.
- In a mixing bowl, beat together the cream cheese, powdered sugar and milk until smooth.
- Spread this evenly over the pie filing.
- In a bowl, stir the cake mix and melted butter together. Sprinkle this evenly over the cream cheese layer.
- Bake for 35-45 minutes or until the top has slightly browned. Top with whipped cream or scoops of vanilla ice cream to serve.
Notes
Texture tip: Ensure the cream cheese is fully softened at room temperature before beating with milk and sugar to avoid lumpy cream layers.
Topping tip: Combine melted butter directly with the dry cake mix in a bowl before sprinkling over the pan to guarantee an evenly baked, golden crust with no powdery flour spots.
Storage: Keep leftovers covered and refrigerated for up to 4 days because of the dairy-based cream cheese layer.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.