If you’re searching for a dessert that’s as easy as it is irresistible, my Lemon Cream Cheese Dump Cake delivers on all fronts. This sunny, tangy, ultra-soft cake combines layers of lemony brightness and rich, creamy pockets of cheesecake, all under a buttery, golden crumb. It’s the showstopping treat you’ll want in your back pocket for every potluck, brunch, or family dinner—a little effort, all the flavor, and maximum joy for lemon lovers everywhere!
Ingredients You’ll Need
The beauty of Lemon Cream Cheese Dump Cake is how each ingredient plays its own tasty role, coming together effortlessly for melt-in-your-mouth magic. You don’t need a big shopping trip or fancy prep—just these simple store-bought staples and a few pantry favorites!
- Lemon cake mix: Provides that soft, fluffy base packed with bright, zesty lemon flavor.
- Lemon pie filling: Delivers sweet-tart lemon curd richness, creating gooey, tangy pockets throughout the cake.
- Cream cheese (softened and cubed): Adds creamy, cheesecake-like swirls for the perfect balance against the citrus tartness.
- Granulated sugar: Sweetens the cream cheese mixture, making every bite lush and delicious.
- Unsalted butter (melted): Soaks into the cake mix for a golden, crisp topping—don’t skimp here!
- Vanilla extract: Lends warmth and depth to the cream cheese layer, rounding out all those lemony notes.
How to Make Lemon Cream Cheese Dump Cake
Step 1: Prep Your Baking Dish and Preheat
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish—this ensures easy slicing and zero sticky mess when it’s time to serve your Lemon Cream Cheese Dump Cake.
Step 2: Layer the Lemon Pie Filling
Open your can of lemon pie filling and spread it evenly across the bottom of the greased baking dish. This tangy layer is the foundation for all that gooey, lemon-lush goodness.
Step 3: Mix the Cream Cheese Layer
In a medium bowl, combine your cubed, softened cream cheese with the granulated sugar and vanilla extract. Mix until it’s mostly smooth (a few small lumps are totally fine). This is where the magic cheesecake pockets come in!
Step 4: Add Dollops of Cream Cheese Mixture
Take spoonfuls of the cream cheese mixture and dollop them over the lemon pie filling. Don’t worry about spreading them perfectly—they’ll melt into gorgeous creamy swirls as it bakes.
Step 5: Top with Lemon Cake Mix
Sprinkle the dry lemon cake mix evenly over everything. No need to mix! Let each layer stand tall—this is what creates the crumbly “dump cake” topping.
Step 6: Drizzle with Butter
Lastly, drizzle your melted butter all over the cake mix, making sure to cover as much of the surface as possible. This step is key for those crispy, golden edges and a perfectly set, slightly gooey center.
Step 7: Bake and Cool
Slide the cake into your preheated oven and bake for 40 to 45 minutes. You’ll know it’s ready when the top is golden and just crisp, and the lemony filling is bubbling at the edges. Let your Lemon Cream Cheese Dump Cake cool for 10 to 15 minutes before digging in—it helps everything set just right.
How to Serve Lemon Cream Cheese Dump Cake
Garnishes
This bright, luscious cake is even better with a finishing flourish! Try a generous dollop of freshly whipped cream, a scoop of vanilla ice cream, or a little lemon zest to boost that zingy citrus kick. A sprinkle of powdered sugar just before serving adds a classic, bakery-worthy touch.
Side Dishes
Lemon Cream Cheese Dump Cake shines alongside lighter fare: serve with a quick fruit salad or fresh berries to offset the creamy richness. If you’re sharing at brunch, pair with a cold glass of iced tea or berry lemonade for a refreshing, sunny vibe.
Creative Ways to Present
Get a little playful! Scoop the cake into parfait glasses, layering with berries and whipped cream for an impressive dessert-in-a-glass. Or serve warm spoonfuls in pretty ramekins topped with fresh mint for an elegant, single-serve treat. It’s a crowd-pleaser, whether plated rustic or refined!
Make Ahead and Storage
Storing Leftovers
After indulging, let leftovers cool completely. Cover your baking dish with foil or transfer portions to airtight containers. Lemon Cream Cheese Dump Cake stays fresh in the refrigerator for up to 4 days—just long enough to sneak a treat whenever the craving hits!
Freezing
If you’re aiming to savor that lemony goodness later, you’re in luck. Slice the cooled cake, wrap tightly in plastic wrap, and freeze in a sturdy freezer bag for up to a month. Thaw in the fridge overnight for best texture.
Reheating
For that just-baked warmth, gently reheat individual servings in the microwave for 15 to 20 seconds, or pop the whole baking dish (covered with foil) into a 300°F oven for 10 to 15 minutes. Top with ice cream or whipped cream for an extra-luxurious treat!
FAQs
Can I use a different cake mix flavor?
Absolutely! While lemon cake mix makes this Lemon Cream Cheese Dump Cake sing, you can try vanilla, white, or even strawberry cake mix for a fun twist—a great way to suit your family’s tastes or use what you already have.
Do I have to soften the cream cheese first?
Yes, softening the cream cheese helps it mix smoothly with the sugar and vanilla extract, creating lovely creamy pockets. If you forget, just microwave the block (unwrapped) for 15 seconds to take off the chill.
Is it supposed to be a little gooey in the center?
Yes! The magic of this dump cake is its contrast: crisp, golden top and rich, gooey, tangy center underneath. Just be sure the top is nicely browned and the filling is bubbling for best texture.
How can I make it extra tangy?
Add a teaspoon of fresh lemon zest to the cream cheese mixture or sprinkle extra zest over the finished cake before serving. This brings a big burst of fresh citrus aroma and tang to your Lemon Cream Cheese Dump Cake!
Can I double the recipe?
Definitely! Just bake in two 9×13-inch pans or use a larger roasting pan if your oven allows. Keep an eye on the baking time—larger volumes may need an extra minute or two, but the process is just as easy.
Final Thoughts
If you’re ready for a dessert that’s bursting with sunny flavors and rich, velvety goodness, you owe it to yourself to try Lemon Cream Cheese Dump Cake. It’s simple, satisfying, and guaranteed to spread smiles—one delicious, zesty square at a time. I hope it earns a permanent spot in your recipe collection!
Print
Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tangy sweetness of this Lemon Cream Cheese Dump Cake. A luscious combination of lemon cake mix, lemon pie filling, and a creamy cream cheese layer – all topped with a buttery crust. This easy dessert is a perfect balance of citrus and richness, sure to satisfy any sweet tooth.
Ingredients
Lemon Cream Cheese Dump Cake:
- 1 (15.25 oz) box lemon cake mix
- 1 (21 oz) can lemon pie filling
- 1 (8 oz) package cream cheese (softened and cubed)
- ½ cup granulated sugar
- ½ cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the filling: Spread the lemon pie filling in the dish.
- Prepare the cream cheese mixture: Mix cream cheese, sugar, and vanilla until smooth.
- Add cream cheese layer: Dollop the cream cheese mixture over the pie filling.
- Add cake mix and butter: Sprinkle cake mix over, then drizzle with melted butter.
- Bake: Bake for 40-45 minutes until golden and bubbling.
- Cool and serve: Let it cool for 10-15 minutes before serving.
Notes
- Delicious with whipped cream or vanilla ice cream.
- For extra tang, add lemon zest to the cream cheese mixture.
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