Lemon Cream Cheese Dump Cake Recipe
If you’re craving something sunny, creamy, and irresistibly simple, the Lemon Cream Cheese Dump Cake is just the sweet fix you need. Picture layers of luscious lemon pie filling, velvety cream cheese, and buttery, golden cake coming together with practically zero fuss. This dessert is a shining star for lemon lovers, a breeze to whip up for any gathering, and the kind of bake that makes your kitchen smell like pure happiness. Whether warm from the oven or chilled overnight, it’s destined to disappear fast—trust me, you’ll be making this one on repeat.
Ingredients You’ll Need
You’ll love how this Lemon Cream Cheese Dump Cake comes together with a handful of kitchen staples—each ingredient plays a starring role in creating layers of citrusy brightness, creamy pockets, and tender cake. Here’s what you’ll need and why it matters:
- Lemon cake mix: The secret shortcut for a fluffy, sweet-tart cake layer with cheerful lemony color.
- Lemon pie filling (1 can, 21 oz): Brings tangy, rich lemon flavor and keeps the cake divinely moist.
- Cream cheese (8 oz, cubed and softened): Delivers creamy pockets that balance the cake’s sweetness with a delightful tang.
- Granulated sugar (1/2 cup): Adds just enough sweetness to the cream cheese, making each bite dreamy.
- Vanilla extract (1 teaspoon): A subtle, aromatic touch that enhances the lemon and cream cheese flavors.
- Unsalted butter (1/2 cup, thinly sliced): Melts over the cake, creating that golden, buttery topping everyone loves.
How to Make Lemon Cream Cheese Dump Cake
Step 1: Get Ready to Bake
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish—this not only prevents sticking, but also makes serving up those beautiful, gooey slices a whole lot easier.
Step 2: Layer the Lemon Pie Filling
Open your can of lemon pie filling and spread it evenly across the bottom of your prepared dish. This forms the zesty, fruity foundation for the entire cake and ensures every bite packs a citrus punch.
Step 3: Mix the Cream Cheese Layer
In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Use an electric mixer (or some elbow grease!) to beat until the mixture is smooth and luscious. This creamy goodness will add delicious swirls throughout your cake.
Step 4: Spoon on the Cream Cheese Mixture
Drop generous spoonfuls of your cream cheese mixture over the lemon pie filling. No need to worry about perfection here—little pockets of cream cheese will make each slice a delightful surprise.
Step 5: Sprinkle the Cake Mix
Grab your box of dry lemon cake mix and sprinkle it evenly over the entire dish. The dry mix magically transforms in the oven, absorbing all the dreamy moisture from below and creating a tender, golden topping.
Step 6: Top with Butter
Arrange the thin butter slices evenly across the surface, making sure most of the dry cake mix is covered. As the cake bakes, the butter melts and bubbles, helping everything crisp up and turn beautifully golden brown.
Step 7: Bake to Perfection
Slide the pan into the oven and bake for 40 to 45 minutes, until the top is golden brown and you see bubbling along the edges. Let it cool for at least 15 minutes before serving—this is when the magic happens, and the layers come together beautifully.
How to Serve Lemon Cream Cheese Dump Cake
Garnishes
Dust the top with a shower of powdered sugar for an instant lift, or adorn slices with fresh raspberries or blueberries for a pop of color and tart contrast. A dollop of homemade whipped cream or a scoop of vanilla ice cream turns every serving into a little celebration.
Side Dishes
This cake shines alongside fresh berries or a simple fruit salad if you want to keep the dessert spread light. If you’re feeling extra indulgent, pair it with lemon sorbet or creamy Greek yogurt to double down on those citrus and creamy notes.
Creative Ways to Present
Scoop the Lemon Cream Cheese Dump Cake into individual jars or ramekins for a rustic, picnic-worthy treat. Hosting a brunch? Serve small portions in teacups with mint leaves for a garden party vibe, or layer with whipped cream in parfait glasses for an elegant twist.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Lemon Cream Cheese Dump Cake to cool completely, then cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. It will keep well in the refrigerator for up to 4 days—if you can resist sneaking forkfuls in the meantime!
Freezing
If you’re prepping ahead or have extra, you can absolutely freeze this cake. Once cooled, slice into portions, wrap each piece tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating or enjoying chilled.
Reheating
For that fresh-from-the-oven warmth, pop a portion of the Lemon Cream Cheese Dump Cake into the microwave for 20–30 seconds, or cover and reheat in a 325°F (160°C) oven until heated through. It’s just as delicious warm as it is at room temperature!
FAQs
Can I use a different cake mix?
Absolutely! While lemon cake mix delivers the brightest flavor, feel free to experiment with white or vanilla cake mixes for a subtler lemon profile. It’s all about having fun with your own spin on Lemon Cream Cheese Dump Cake.
Can I make this gluten-free?
Yes, you can! Simply swap in your favorite gluten-free yellow or lemon cake mix and double-check your other ingredients for hidden gluten sources. The texture and flavor stay dreamy with the right mix.
Do I have to use canned lemon pie filling?
The canned version is speedy and foolproof, but if you’re feeling adventurous, you can use homemade lemon curd or your favorite tangy fruit filling instead. Just be sure you use enough to cover the dish generously.
Can I double the recipe for a party?
Definitely! For a crowd, prepare two 9×13-inch pans or use a larger roasting pan (if your oven allows). The Lemon Cream Cheese Dump Cake bakes beautifully in bigger batches, and the leftovers (if any) are a bonus.
Why is it called a “dump cake”?
This dessert gets its whimsical name from the method: you literally just “dump” the ingredients in layers into the baking dish, no fancy mixing required. It’s all about effortless assembly and amazing results.
Final Thoughts
If you’re searching for a dessert that’s bright, creamy, and effortless, Lemon Cream Cheese Dump Cake is about to become your go-to treat. It’s comforting yet supremely crowd-pleasing, and the little bursts of creamy lemon in every bite are simply unforgettable. Be warned: friends and family will definitely ask for seconds and the recipe!
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Lemon Cream Cheese Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Lemon Cream Cheese Dump Cake that combines the zesty brightness of lemon with creamy cheese in a simple yet scrumptious dessert.
Ingredients
Cake:
- 1 box lemon cake mix
Lemon Cream Cheese Layer:
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, cubed and softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup unsalted butter, thinly sliced
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the base: Spread the lemon pie filling in an even layer in the baking dish.
- Make the cream cheese layer: In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth. Spoon dollops of this mixture over the lemon filling.
- Add the cake mix: Sprinkle the dry cake mix evenly over the cream cheese layer.
- Top it off: Arrange the sliced butter over the cake mix.
- Bake: Bake for 40–45 minutes until golden brown and bubbly.
- Cool and serve: Allow to cool for at least 15 minutes before serving. Enjoy warm or at room temperature.
Notes
- For an extra touch, top with fresh raspberries or blueberries before serving.
- This cake pairs wonderfully with vanilla ice cream or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32 g
- Sodium: 380 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
