A Simple and Delicious Dessert Perfect for Any Occasion
This Easy Lemon Cream Cheese Dump Cake is as effortless to make as it is delightful to eat! With layers of lemon pie filling, white chocolate chips, cream cheese, and lemon cake mix topped with butter, it’s a perfectly baked treat for summertime or any time you’re craving something sweet. Try my Blueberry Dump Cake for another delicious dessert.
I’ve always admired the creativity of those who can combine staple dessert ingredients into one pan and create something magical. Dump cakes are a dream come true for busy individuals, and this lemon cream cheese version is no exception.
Lemon Cream Cheese Dump Cake Recipe
In just about five minutes, you can assemble all these ingredients into a pan and let the oven do the rest. It’s an ideal dessert for weeknights or any time you need a quick and tasty treat.
How to Make Lemon Cream Cheese Dump Cake
While I often emphasize that a recipe is only as good as its ingredients, this dessert is designed for simplicity and convenience. For this recipe, you can use your favorite brands of the five listed ingredients.
To prepare the dump cake:
- Prepare the Pan: Grease a 12-inch (30 cm) oven-safe skillet. Alternatively, you can use a 9×9-inch (23×23 cm) baking pan or a 9×13-inch (23×33 cm) pan.
- Add Lemon Pie Filling: Pour the lemon pie filling into the bottom of the pan, spreading it out evenly.
- Add Toppings: Sprinkle the white chocolate chips and distribute the cream cheese cubes evenly over the pie filling.
- Add Cake Mix: Sprinkle the lemon cake mix over everything, ensuring it reaches all the edges.
- Add Butter: Place the thin slices of butter on top, covering the entire surface.
- Bake: Bake in a preheated oven at 350°F (175°C) for about 1 hour, or until the topping is golden brown and the pie filling is bubbling.
- Serve: Top with homemade whipped cream if desired.
Can You Make a Crockpot Dump Cake?
Yes, you can, and it’s just as easy! The recipe and instructions remain the same, but you’ll use a crockpot instead of an oven.
Crockpot Method:
- Grease the crockpot.
- Add the lemon pie filling to the bottom.
- Sprinkle the white chocolate chips and add the cream cheese cubes.
- Top with the lemon cake mix and butter slices.
- Cover and cook on high for 2 hours.
Ingredients
- 1 can (16 ounces / 450 grams) lemon pie filling
- 1 cup (180 grams) white chocolate chips
- 4 ounces (115 grams) cream cheese, cubed
- 1 box (15.25 ounces / 430 grams) lemon cake mix
- ½ cup (1 stick / 115 grams) unsalted butter, thinly sliced
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Pan:
In a 12-inch (30 cm) skillet or a greased 9×9-inch (23×23 cm) or 9×13-inch (23×33 cm) baking dish, add the lemon pie filling.
Add Chocolate and Cream Cheese:
Sprinkle the white chocolate chips over the lemon pie filling.
Evenly distribute the cubed cream cheese on top.
Add Cake Mix:
Sprinkle the lemon cake mix over the top, making sure to cover all of the pie filling.
Add Butter:
Slice the unsalted butter into small pads (about 16 slices) and spread them evenly over the top of the cake mixture.
Bake:
Bake for 1 hour or until the topping is golden brown and the pie filling is bubbling around the edges.
Serve:
Allow the cake to cool slightly before serving. Top with whipped cream if desired.
Enjoy this simple and delicious Lemon Cream Cheese Dump Cake as a refreshing dessert that requires minimal effort!
