Name: Lemon Cream Cheese Dump Cake Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cans (21 ounces each) lemon pie filling; 8 ounces cream cheese, softened and cut into cubes; 1 box yellow cake mix; 1/2 cup unsalted butter, melted; 1/4 cup granulated sugar (optional for extra sweetness)

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If you’re searching for a wildly easy yet show-stopping dessert, this Lemon Cream Cheese Dump Cake is the answer to your citrus dreams. Every bite brings together tangy lemon pie filling, creamy pockets of cream cheese, and a golden, buttery cake topping. It’s the kind of treat that gets oohs and ahhs at any get-together, yet secretly takes almost no effort to whip up. Whether you serve it straight from the oven or chilled with a snowy dollop of whipped cream, Lemon Cream Cheese Dump Cake manages to be comforting, bright, and utterly irresistible—just the thing for when you want a delicious shortcut that tastes like you spent all afternoon baking.

Lemon Cream Cheese Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about what goes into this classic Lemon Cream Cheese Dump Cake. Each ingredient here plays its own special part, making the whole dessert sing with flavor and texture. That’s the magic of simple recipes—there’s nowhere to hide, so every item matters.

Lemon Pie Filling: The star of the show, this brings bold, fresh lemon flavor and luscious texture to every bite.
Cream Cheese: Cut into cubes, it melts into creamy pockets of tangy richness that balance the lemon beautifully.
Yellow Cake Mix: This creates the effortlessly tender, sweet cake layer on top—no mixing bowl required!
Unsalted Butter: Drizzled over the cake mix, it helps turn the topping golden brown and perfectly crisp at the edges.
Granulated Sugar (optional): Add a sprinkling on top if you crave a little extra sweetness and crunch.

How to Make Lemon Cream Cheese Dump Cake

Step 1: Prepare Your Baking Dish

Start by heating your oven to 350°F and giving a 9×13-inch baking dish a good coat of nonstick spray or a light touch of butter. This step guarantees your Lemon Cream Cheese Dump Cake will lift out easily and serve up with perfect layers every time.

Step 2: Layer the Lemon Pie Filling

Open those cans of lemon pie filling and spread them evenly across the bottom of your greased dish. Ensure an even layer—this forms the zesty foundation your cake will build upon.

Step 3: Scatter the Cream Cheese Cubes

Take your softened cream cheese and cut it into small cubes. Dot them evenly over the lemon filling. As the cake bakes, these bits will melt into bite-sized pockets of creamy tang, the perfect partner for the tartness below.

Step 4: Add the Cake Mix

Next, open your box of yellow cake mix and sprinkle it evenly over the cream cheese and lemon layers. Don’t stir—just let the dry mix sit right on top to create that signature dump cake crumble.

Step 5: Drizzle with Butter and Sugar

Melt the butter and slowly drizzle it all over the cake mix. Try to cover as much surface as possible—it helps the top become golden, moist, and perfectly crisp. If you have a sweet tooth, sprinkle the granulated sugar over everything at this point.

Step 6: Bake and Cool

Slide your dish into the oven and let it bake for about 40–45 minutes. You’ll know it’s ready when the top is golden brown and you see bubbling along the edges. Allow the Lemon Cream Cheese Dump Cake to cool a bit so it sets up just right for serving.

How to Serve Lemon Cream Cheese Dump Cake

Garnishes

This dessert practically begs for a little extra flourish. Try a generous dollop of whipped cream, a scoop of vanilla ice cream, or some freshly grated lemon zest for extra zing. If you want texture, a sprinkle of toasted coconut or sliced almonds on top adds a delightful crunch.

Side Dishes

Lemon Cream Cheese Dump Cake is delightfully rich, so pairing it with something light is always a great idea. Fresh berries, a simple fruit salad, or a crisp iced tea balance the sweetness and bring a refreshing touch to your dessert table.

Creative Ways to Present

For gatherings, scoop warm portions into small mason jars for a fun, portable treat. If you want an elegant finish, serve squares on individual plates drizzled with lemon sauce or dusted with powdered sugar. You can even cut the cooled cake into bars for a potluck-ready dessert everyone will remember.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the Lemon Cream Cheese Dump Cake tightly with plastic wrap or transfer slices to an airtight container. It will keep beautifully in the refrigerator for up to 4 days, letting the flavors meld even more with time.

Freezing

If you’d like to make this dessert in advance, you can freeze it! Cut the cake into squares and wrap each tightly in plastic wrap, then pop them into a freezer-safe bag. Lemon Cream Cheese Dump Cake stays fresh in the freezer for up to 2 months—just thaw overnight in the fridge when you’re ready to serve.

Reheating

For that just-baked warmth, reheat individual portions in the microwave for 20–30 seconds on medium power. If you’re feeding a crowd, cover the entire dish with foil and warm in a 300°F oven for about 15 minutes, until heated through.

FAQs

Can I use homemade lemon curd instead of canned pie filling?

Yes, absolutely! Homemade lemon curd will bring a brighter, fresher lemon flavor to your dump cake. Just be sure you have about 4 cups to get the same creamy layer as the cans.

Do I have to use yellow cake mix or can I try another flavor?

You can have fun experimenting! White cake mix, lemon cake mix, or even a vanilla blend all work great. Each one gives a slightly different base, but yellow cake remains the classic for Lemon Cream Cheese Dump Cake.

Should the cream cheese be softened or cold?

Make sure your cream cheese is softened before cubing—it blends better into the filling and melts smoothly as the cake bakes, creating those luscious creamy pockets.

What’s the best way to tell if the dump cake is done?

The top should be golden brown in color and you’ll notice the edges bubbling. If you gently insert a toothpick into one spot away from the cream cheese pockets, it should come out with just a few moist crumbs, not raw batter.

Can I make this gluten free?

Definitely! Simply swap in your favorite gluten-free yellow cake mix for an easy gluten-free version of Lemon Cream Cheese Dump Cake. Just double-check that your other ingredients are also gluten free.

Final Thoughts

If you’ve never tasted a Lemon Cream Cheese Dump Cake before, I promise it’s about to become a new staple on your dessert table. It couldn’t be easier or more rewarding, and every citrusy, creamy forkful is pure joy. Give it a try the next time you’re craving something sweet, simple, and sure to impress!

Lemon Cream Cheese Dump Cake Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, lemony goodness of this scrumptious Lemon Cream Cheese Dump Cake. With layers of tangy lemon pie filling, creamy cream cheese, and a buttery cake topping, this dessert is a crowd-pleaser that’s simple to make.

Ingredients

Scale

Lemon Cream Cheese Dump Cake:

2 cans (21 ounces each) lemon pie filling
8 ounces cream cheese, softened and cut into cubes
1 box yellow cake mix
1/2 cup unsalted butter, melted
1/4 cup granulated sugar (optional for extra sweetness)

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Instructions

Preheat the Oven: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
Layer Ingredients: Spread lemon pie filling evenly in the bottom of the dish. Scatter cream cheese cubes over the filling. Sprinkle dry cake mix on top, covering the filling completely.
Add Butter and Sugar: Drizzle melted butter over the cake mix. Sprinkle with granulated sugar if desired.
Bake: Bake for 40–45 minutes until the top is golden brown and bubbly. Let cool slightly before serving.