Lemon Cream Cake
Meet your new favorite dessert: Lemon Cream Cake, an effortless “dump” style recipe that blends bright citrus flavor with creamy, tangy cheese.
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Servings: 9
Ingredients
Yellow Cake Mix (1 box, ~15.25 oz)
- Forms both the base and crumb topping—choose any brand you like.
Lemon Pie Filling (1 can, ~21 oz)
- The citrus star that adds tangy sweetness.
Cream Cheese (8 oz, softened)
- Creates pockets of creaminess throughout the dessert.
Unsalted Butter (½ cup / 1 stick, melted)
- Binds the cake mix into a crumbly topping and enhances flavor.
Instructions
Preheat & Prep
- Heat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Assemble Crumb Mixture
- In a mixing bowl, combine the yellow cake mix with melted butter.
- Stir using a fork or pastry cutter until it forms coarse crumbs.
Form the Base
- Spread about half of the crumb mixture evenly over the bottom of your prepared dish.
- Press down gently to create a solid base.
Prepare Lemon-Cream Layer
- In a separate bowl, whisk together softened cream cheese and lemon pie filling until smooth.
- Spread this mixture over the crumb base.
Top & Bake
- Sprinkle the remaining crumb mixture over the top of the lemon-cream layer.
- Bake for 40–45 minutes, or until the top is golden and a bit bubbly around the edges.
Cool & Serve
- Let cool slightly before slicing, allowing layers to set.
- Serve warm or at room temperature. If desired, garnish with powdered sugar, whipped cream, or fresh berries.
Notes
Press the Bottom Crumbs
Gently pressing the first layer of crumbs into the pan helps form a stable base, so it holds up when you slice the cake. This step keeps the dessert’s texture consistent and avoids a messy bottom.
Gently pressing the first layer of crumbs into the pan helps form a stable base, so it holds up when you slice the cake. This step keeps the dessert’s texture consistent and avoids a messy bottom.