Lemon Cream Cheese Dump Cake Recipe
This Lemon Cream Cheese Dump Cake Recipe is truly sunshine in a baking dish! With bright, zesty lemon flavor swirling around creamy pockets of cheesecake and a tender, buttery crumb topping, this dessert is pure joy for lemon lovers and easy enough for anyone to make. You’ll adore every golden bite—especially since there’s hardly any prep, just a whole lot of deliciousness. Whether for a potluck, family dinner, or just treating yourself on a Tuesday night, this cake always brings smiles and cravings for seconds!
Ingredients You’ll Need
Everything you need for this Lemon Cream Cheese Dump Cake Recipe is likely right in your pantry or a quick trip to the store away. These simple ingredients work their magic together, balancing tangy, creamy, and sweet notes for that perfect bite every time.
- Lemon Cake Mix: The star of the show, this brings all the bright, tart lemon flavor while providing a fluffy crumb.
- Lemon Pie Filling (21 ounces): Lusciously sweet and tangy, it adds a gooey, fruity base and helps keep the cake extra moist.
- Cream Cheese (8 ounces, softened and cubed): For rich, silky pockets of cheesecake-like filling—buy it full-fat for best results.
- Granulated Sugar (1/2 cup): Adds just enough sweetness to the cream cheese, rounding out the flavors.
- Vanilla Extract (1/2 teaspoon): Deepens the creamy notes and complements the citrus beautifully.
- Unsalted Butter (1/2 cup, melted): Gives that irresistibly golden, crisp, and buttery crown on top—don’t skip it!
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prep Your Baking Dish
Preheat your oven to 350°F (175°C), and lightly grease a 9×13-inch baking dish with butter or nonstick spray. This helps prevent sticking and makes serving a breeze when the cake is warm and gooey out of the oven.
Step 2: Layer the Lemon Pie Filling
Spread the lemon pie filling evenly over the bottom of your prepared dish. Take a moment to swirl it around into all the corners—this ensures every bite has that sweet-tart lemony goodness!
Step 3: Mix the Cream Cheese Mixture
In a medium bowl, use a spatula or electric mixer to blend the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth, creamy, and fluffy. This mixture adds rich pockets of flavor throughout your cake.
Step 4: Add Cream Cheese Dollops
Drop spoonfuls of the cream cheese mixture evenly across the lemon pie filling. Don’t worry about spreading it perfectly—those little creamy surprises are the best part!
Step 5: Sprinkle Cake Mix and Add Butter
Evenly sprinkle the entire box of dry lemon cake mix over everything. Pour the melted butter as evenly as possible across the surface, covering as much of the cake mix as you can. This combination is what transforms into that luscious, golden topping.
Step 6: Bake and Cool
Bake for 40 to 45 minutes, or until the top is beautifully golden and you can see bubbling at the edges. Let it cool for at least 15 minutes before serving, so those creamy layers can settle just right. You can enjoy it warm or after chilling—it’s amazing both ways!
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
Take your Lemon Cream Cheese Dump Cake Recipe up a notch! Try a dollop of pillowy whipped cream, a scoop of vanilla ice cream, or even a sprinkle of powdered sugar. Fresh berries or a sprig of mint make it look as delectable as it tastes.
Side Dishes
This vibrant dessert pairs perfectly with a hot cup of tea, iced coffee, or a glass of cold milk. For a brunch table, serve it alongside a bowl of mixed fruit or a tangy berry compote to complement the lemony notes.
Creative Ways to Present
If you want to impress, portion the cake into individual ramekins, top each with a tiny scoop of sorbet or lemon curd, and garnish with a twist of lemon zest—it’ll look bakery-worthy. For gatherings, spoon it warm into little mason jars for a fun, portable treat!
Make Ahead and Storage
Storing Leftovers
Cover leftovers tightly with plastic wrap or a fitted lid and keep them in the refrigerator for up to 4 days. The flavors actually meld and get even better after a night in the fridge, making this Lemon Cream Cheese Dump Cake Recipe a real winner for make-ahead entertaining.
Freezing
Want to stash some for later? Let the cake cool completely, then wrap it well (or use an airtight container) and freeze for up to 2 months. Thaw overnight in the fridge for best texture—just note the topping may be a little softer after freezing, but still absolutely delicious.
Reheating
To enjoy warm, simply microwave individual servings for about 20–30 seconds or pop the entire dish back into a 300°F oven for 10–15 minutes. Warmed up, the sauce turns beautifully gooey again and the aroma is just heavenly.
FAQs
Can I use a different pie filling for Lemon Cream Cheese Dump Cake Recipe?
Absolutely! While lemon pie filling brings irresistible citrus zing, you can easily swap in blueberry, cherry, or even apple pie filling for a fun twist. Just keep the other steps and measurements the same.
Does this cake need to be refrigerated?
Yes, since there’s cream cheese in the filling, leftovers should be refrigerated. It tastes delicious chilled, and you can always warm it up before serving if you’d like.
Can I make Lemon Cream Cheese Dump Cake Recipe gluten free?
Definitely! Use your favorite gluten free lemon cake mix in place of the regular version. Check that your pie filling and other ingredients are gluten free as well for a fully safe treat.
What’s the best way to serve this cake for a party?
For potlucks or parties, bake the cake as usual in a 9×13-inch dish, then cut into neat squares or serve with a big spoon straight from the pan. Add bowls of whipped cream or fresh fruit on the side for guests to customize their pieces.
Why is it called a dump cake?
The beauty of a dump cake is all in the simple assembly! You literally ‘dump’ each layer into your baking dish—no mixing bowls required for the cake part—which means quick prep, minimal cleanup, and maximum reward.
Final Thoughts
I can’t recommend this Lemon Cream Cheese Dump Cake Recipe enough! It’s delightfully simple, incredibly tasty, and always a hit with family and friends. If you’re in the mood for something sweet, zesty, and sure to impress, go ahead and give this recipe a try—you’ll be coming back for more before you know it!
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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 tangy sweetness of this Lemon Cream Cheese Dump Cake. A luscious combination of lemon pie filling, cream cheese, and cake mix, this easy dessert is a perfect treat for any occasion.
Ingredients
Lemon Cream Cheese Dump Cake:
- 1 box lemon cake mix
- 1 (21-ounce) can lemon pie filling
- 1 (8-ounce) package cream cheese, softened and cubed
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. Spread lemon pie filling in the dish.
- Mix Cream Cheese: Blend softened cream cheese, sugar, and vanilla until smooth. Spoon mixture over the lemon filling.
- Add Cake Mix: Sprinkle dry lemon cake mix evenly over the top.
- Top with Butter: Pour melted butter over the cake mix without stirring.
- Bake: Bake for 40–45 minutes until golden and bubbly. Cool before serving warm or chilled.
Notes
- Enhance with whipped cream or ice cream.
- Try blueberry or cherry pie filling variations.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
