If you crave a dessert that bursts with vibrant citrus flavor and creamy indulgence, this Lemon Cream Cheese Dump Cake Recipe is your new best friend. It’s a gorgeous marriage of tangy lemon pie filling, silky cream cheese, and a tender crumb that’s all topped with a buttery, golden crust. The magic of this Lemon Cream Cheese Dump Cake Recipe lies in its simplicity—you literally “dump” the ingredients in layers, no complicated mixing or frosting required, yet the result tastes like you’ve spent hours crafting an elegant dessert. Whether you’re baking for a family gathering or craving a quick, bright treat on a weeknight, this cake is fuss-free, irresistible, and guaranteed to become a staple in your recipe collection.
Ingredients You’ll Need
Each ingredient in this recipe works in harmony to create a perfect balance of flavor, texture, and color. From the sweet tang of the lemon pie filling to the luscious cream cheese, these simple pantry staples come together to make something truly extraordinary.
- 1 (15.25-ounce) box lemon cake mix: The base that brings a soft, citrusy crumb and vibrant yellow hue to your cake.
- 1 (21-ounce) can lemon pie filling: Adds juicy, zesty lemon flavor with a slight gel-like texture to keep the cake moist.
- 8 ounces cream cheese, softened and cubed: Provides a rich, tangy creaminess that contrasts delightfully with the sweet and tart components.
- 1/2 cup granulated sugar: Sweetens the cream cheese layer and helps balance the lemon’s tartness.
- 1/2 cup (1 stick) unsalted butter, melted: Creates a golden, buttery crust when poured over the dry cake mix.
- 1 teaspoon vanilla extract: Enhances the flavor depth with a warm, aromatic touch.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to ensure your cake doesn’t stick and can be served easily. This step helps your delightful layers come together without fuss.
Step 2: Spread the Lemon Pie Filling
Evenly spread the entire can of lemon pie filling across the bottom of the dish. This juicy, bright layer serves as the zesty foundation of your cake, delivering bursts of lemon flavor in every bite.
Step 3: Mix and Dollop Cream Cheese Layer
In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Drop spoonfuls of this luscious mixture evenly over the lemon pie filling. This layer brings that irresistibly creamy tang that elevates the entire dessert.
Step 4: Add the Dry Cake Mix
Sprinkle the dry lemon cake mix evenly over the cream cheese dollops without stirring. This layer bakes up into a wonderfully tender and slightly crumbly topping that contrasts beautifully with the creamy and juicy layers beneath.
Step 5: Pour Melted Butter
Drizzle the melted butter evenly over the dry cake mix. Cover as much of the surface as possible to ensure your dump cake gets that coveted golden crust and buttery richness.
Step 6: Bake Until Golden and Bubbly
Place the baking dish in the oven and bake for 40 to 45 minutes, or until the top is golden brown and the edges are deliciously bubbly. The aroma of baked lemon and butter will fill your kitchen, promising a treat that’s as delightful to smell as it is to eat.
Step 7: Cool Slightly Before Serving
Once out of the oven, let the cake cool just a bit to allow the layers to set. This brief pause makes serving easier and helps the flavors meld perfectly in your Lemon Cream Cheese Dump Cake Recipe.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
To make each slice truly special, sprinkle a pinch of fresh lemon zest on top for a lively burst of color and extra zestiness. A dollop of whipped cream or a scoop of vanilla ice cream adds creaminess and cool balance, making every bite a little more luxurious.
Side Dishes
This cake pairs wonderfully with light, fresh sides like a berry salad or a simple green tea, which complement the bright citrus without overpowering it—perfect for a casual gathering or afternoon tea.
Creative Ways to Present
Serve your lemon cream cheese dump cake in charming glass ramekins or individual parfait glasses for a pretty, personalized touch. Layer some fresh berries or mint leaves inside to add bursts of freshness and elegance, turning this humble dessert into an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the cake tightly with plastic wrap or store it in an airtight container and refrigerate. Your leftovers will stay fresh for up to three days, making it easy to enjoy this lovely dessert on multiple occasions.
Freezing
If you want to keep your Lemon Cream Cheese Dump Cake Recipe for longer, freeze individual portions wrapped tightly in plastic wrap and foil. When you’re ready, thaw in the refrigerator overnight before reheating gently.
Reheating
To reheat, warm slices in the microwave for about 20-30 seconds or until just heated through. This restores the cake’s soft texture and warms the luscious cream cheese layer, making it taste freshly baked again.
FAQs
Can I use a different cake mix instead of lemon?
While lemon cake mix is essential for that signature tangy flavor and sunny color, you can experiment with vanilla or yellow cake mix for a milder taste, though it won’t have quite the same citrus pop.
Is it possible to make this dessert gluten-free?
Yes! Simply use a gluten-free lemon cake mix and ensure your pie filling is gluten-free, too. The rest of the ingredients are naturally gluten-free, making this an adaptable recipe.
Can I substitute cream cheese with mascarpone or ricotta?
Mascarpone can work as a creamy alternative, offering a richer texture, but ricotta might be too grainy and less creamy for this recipe. Cream cheese delivers the perfect balance of tang and smoothness.
How important is the butter in this recipe?
The melted butter is crucial because it melts into the dry cake mix during baking, creating a golden, crispy top that contrasts beautifully with the soft layers underneath. Don’t skip it!
Can I add lemon zest to make the flavor stronger?
Definitely! Adding a teaspoon of lemon zest to the cream cheese mixture gives an extra burst of lemony brightness, taking this Lemon Cream Cheese Dump Cake Recipe to a whole new level.
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe is a bright, comforting, and incredibly easy dessert that never fails to impress. It’s perfect for when you want something sweet and tangy without spending hours in the kitchen. I can’t wait for you to try it and see how effortlessly it becomes your go-to for special occasions or everyday treats. Trust me, once you make this cake, it’ll be a beloved classic you’ll come back to again and again.
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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
This Lemon Cream Cheese Dump Cake is a simple and delicious dessert made by layering lemon pie filling, a creamy sweetened cream cheese mixture, and dry lemon cake mix, all topped with melted butter and baked to golden perfection. It combines tangy lemon flavors with a rich, creamy texture in an easy one-bowl prep that’s perfect for gatherings and quick treats.
Ingredients
Filling
- 1 (21-ounce) can lemon pie filling
Cream Cheese Layer
- 8 ounces cream cheese, softened and cut into small cubes
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1 (15.25-ounce) box lemon cake mix
- 1/2 cup (1 stick) 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 and ensure easy removal of the cake.
- Spread Pie Filling: Evenly spread the lemon pie filling at the bottom of the prepared baking dish as the base layer of the dessert.
- Mix Cream Cheese Layer: In a small bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Drop spoonfuls of this mixture evenly over the lemon pie filling layer.
- Add Cake Mix: Sprinkle the dry lemon cake mix evenly over the entire dish without mixing it into the layers below, allowing distinct layers to form during baking.
- Pour Butter: Drizzle the melted unsalted butter evenly over the top of the dry cake mix, trying to cover as much surface as possible to help the cake mix bake into a golden crust.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, until the top is golden brown and the edges are bubbly, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool slightly before serving to let the layers set. Serve warm with whipped cream or vanilla ice cream for an extra indulgence.
Notes
- Serve warm, optionally topped with whipped cream or vanilla ice cream for extra richness.
- For added lemony brightness, sprinkle lemon zest into the cream cheese mixture before layering.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently before serving to restore warmth and softness.
