If you’re looking for a dessert that’s as effortless as it is irresistible, this Lemon Cream Cheese Dump Cake Recipe is about to become your new best friend. Imagine the bright, tangy zip of lemon pie filling layered under luscious, slightly tangy cream cheese, all topped with a crunchy, buttery cake crust that practically melts in your mouth. It’s a vibrant, sweet, and creamy dance of flavors that comes together with almost no fuss—perfect for those times when you want a show-stopping treat without hours in the kitchen.
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role to build flavor, texture, and that sunny hue that makes this cake so inviting. These straightforward essentials come together beautifully without complicated steps or hard-to-find items.
- Lemon pie filling (21 ounces): The zesty and sweet base bringing that iconic lemon punch.
- Yellow cake mix (15.25 ounces): Creates the crisp, golden topping with minimal effort.
- Cream cheese (8 ounces, cubed and softened): Adds rich, creamy smoothness balancing the tartness of lemon.
- Unsalted butter (1/2 cup, melted): Essential for moistening the cake mix and producing a golden crust.
- Granulated sugar (1/4 cup, optional): Sprinkle in for extra sweetness if you love your desserts a little sweeter.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, comforting note.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This simple step ensures your cake will bake evenly and release easily once ready.
Step 2: Layer the Lemon Pie Filling
Evenly spread the entire can of lemon pie filling across the bottom of your baking dish. This sweet and tangy layer forms the bright foundation of your cake, infusing every bite with lemony goodness.
Step 3: Mix the Cream Cheese Layer
In a medium mixing bowl, combine the softened cream cheese, optional sugar, and vanilla extract. Stir together until mostly smooth—don’t worry if a few small lumps remain, as they add texture and charm to the finished cake.
Step 4: Add the Cream Cheese over the Lemon
Dollop the cream cheese mixture evenly over the lemon filling. These pockets of creamy tang will softly melt into the filling as the cake bakes, creating delightful bursts of flavor.
Step 5: Sprinkle the Cake Mix
Sprinkle the yellow cake mix evenly over the cream cheese layer, making sure to cover it completely. This dry topping is crucial as it will soak up the butter and form the perfect crust.
Step 6: Drizzle Melted Butter
Slowly pour the melted butter over the cake mix, trying to moisten as much of the surface as possible. This step is the magic behind the golden, buttery crunch our Lemon Cream Cheese Dump Cake Recipe is famous for.
Step 7: Bake Until Golden
Place the dish in your preheated oven and bake for 40 to 45 minutes. You’re looking for a golden top with bubbling edges—a sign that everything has married to perfection.
Step 8: Cool Slightly and Serve
Let your cake cool for a bit before serving to help it set, making it easier to slice and enjoy the layers in every bite.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
A dollop of whipped cream or a scoop of creamy vanilla ice cream takes this dessert to the next level, balancing the cake’s citrus zing with luscious creaminess. For extra flair, try a sprinkle of fresh lemon zest or a few thin lemon slices to decorate—so pretty and inviting!
Side Dishes
This cake shines as the sweet finale to any meal but pairs wonderfully with fresh berries or a light, herbal tea to keep things refreshing. If you’re hosting a brunch, it also complements a fresh fruit salad or sparkling lemonade beautifully.
Creative Ways to Present
Serve your Lemon Cream Cheese Dump Cake in rustic glass baking dishes for a cozy vibe or individually portion it into ramekins for an elegant touch. You can also layer pieces with whipped cream in a trifle dish to show off the gorgeous layers of lemon and cream cheese.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your dump cake tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it perfect for prepping ahead of time.
Freezing
This cake freezes well if you want to keep it longer. Wrap tightly in plastic wrap and then foil to protect against freezer burn. Freeze for up to 2 months, then thaw in the fridge overnight before reheating or serving chilled.
Reheating
Warm individual portions in the microwave for 20 to 30 seconds for a cozy treat, or reheat the whole pan covered with foil in a 325°F oven until warmed through, about 15 to 20 minutes. The cake tastes wonderful both warm and at room temperature.
FAQs
Can I use other fruit pie fillings instead of lemon?
Absolutely! This dump cake recipe is versatile—you can swap in cherry, blueberry, or even peach pie fillings for a fresh twist, though lemon remains a favorite for its bright, sunny flavor.
Do I have to use yellow cake mix? Can I use another kind?
Yellow cake mix gives the perfect buttery, slightly sweet crust, but you can experiment with white cake mix if preferred. Chocolate or spice mixes might change the flavor profile quite a bit, so stick with lighter mixes for best results.
Is the sugar really necessary?
The sugar in the cream cheese layer is optional and adds a bit more sweetness to balance lemon’s tartness. If you prefer a less sweet dessert or your pie filling is extra sugary, feel free to skip it.
Can I make this dessert gluten-free?
To make this gluten-free, use a gluten-free yellow cake mix and check that your pie filling is gluten-free as well. The rest of the ingredients naturally have no gluten.
What’s the best way to soften cream cheese quickly?
For quick softening, you can microwave cream cheese in short bursts of 10 seconds, turning and checking frequently to avoid melting. Alternatively, leave cream cheese out at room temperature for about 30 minutes before starting.
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe has all the hallmarks of a classic dessert that’s simple, scrumptious, and downright addictive. It’s a fabulous way to brighten up any occasion or reward yourself after a busy day with a slice of homemade happiness. Trust me, once you try it, you’ll reach for this recipe time and again—because some desserts just feel like coming home.
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Lemon Cream Cheese Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Cream Cheese Dump Cake is an easy and delightful dessert featuring layers of tangy lemon pie filling, creamy sweetened cream cheese, and a crunchy golden cake topping. No mixing bowls or complicated steps—just layer and bake for a luscious treat that’s perfect for any occasion.
Ingredients
Lemon Layer
- 1 can (21 ounces) lemon pie filling
Cream Cheese Layer
- 8 ounces cream cheese, cubed and softened
- 1/4 cup granulated sugar (optional, for extra sweetness)
- 1 teaspoon vanilla extract
Topping
- 1 package (15.25 ounces) yellow cake mix
- 1/2 cup unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Lemon Filling: Spread the entire can of lemon pie filling evenly across the bottom of the prepared baking dish to form the first layer.
- Mix Cream Cheese: In a medium bowl, combine the softened cream cheese, granulated sugar (if using), and vanilla extract. Mix until mostly smooth, allowing some small lumps for texture.
- Add Cream Cheese Layer: Dollop spoonfuls of the cream cheese mixture evenly over the lemon pie filling, covering as much area as possible without spreading.
- Top with Cake Mix: Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon layers, ensuring full coverage to create your crumbly topping.
- Add Butter: Drizzle the melted unsalted butter uniformly over the cake mix layer, making sure to moisten as much surface area as possible for a golden crust.
- Bake: Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and the edges are bubbly and set.
- Cool and Serve: Remove from oven and allow the cake to cool slightly before slicing. Serve warm alone or with whipped cream or vanilla ice cream.
Notes
- Serve warm on its own or topped with whipped cream or vanilla ice cream for extra indulgence.
- For a more pronounced citrus flavor, add a teaspoon of lemon zest to the cream cheese mixture before spreading.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
