If you’re searching for the ultimate sweet-meets-tangy dessert that’s as easy to make as it is to devour, Lemon Cream Cheese Dump Cake is your new go-to treat. This recipe delivers a luscious, sunny flavor in every bite, with creamy pockets of cheesecake swirled into tart lemon filling and topped by a golden, buttery cake layer. You only need a handful of simple ingredients and a few minutes of prep to create this crowd-pleaser. Whether you’re baking for a potluck, a birthday, or just a cozy night at home, this dump cake is guaranteed to light up the table and leave everyone asking for seconds.
Ingredients You’ll Need
There’s something magical about how a few pantry staples can transform into a show-stopping dessert. Each ingredient in this Lemon Cream Cheese Dump Cake recipe plays a starring role, ensuring you get the perfect balance of tang, creaminess, and that irresistible golden crust.
- Lemon cake mix: Delivers a bright, zesty base and bakes into a tender, flavorful topping without any fuss.
- Lemon pie filling: Provides the luscious, tangy heart of the cake with a gooey citrus punch in every bite.
- Cream cheese: Adds rich, creamy pockets that create a cheesecake-like surprise and balance the tartness.
- Unsalted butter: Melts into the cake mix, creating a gorgeously crisp, golden-brown crust on top.
- Granulated sugar (optional): Gives an extra touch of sweetness for those who love a little more indulgence.
- Nonstick cooking spray: Ensures your cake releases effortlessly from the pan—no sticking, just easy serving.
How to Make Lemon Cream Cheese Dump Cake
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C) and giving your 9×13-inch baking dish a generous coating of nonstick spray. This simple step saves so much cleanup time later and ensures every slice comes out beautifully intact, with all those delicious layers preserved.
Step 2: Layer the Lemon Pie Filling
Open both cans of lemon pie filling and spread them evenly over the bottom of your prepared dish. This is the foundation of your Lemon Cream Cheese Dump Cake, so take a moment to smooth it out to every corner for the perfect tangy base in every serving.
Step 3: Dot with Cream Cheese
Scatter the small cubes of cream cheese evenly across the pie filling. These creamy morsels will transform into melty, cheesecake-like pockets as the cake bakes, adding a decadent, soft texture that pairs perfectly with bright lemon.
Step 4: Sprinkle Sugar for Sweetness (Optional)
If you want your dump cake a little sweeter, now’s the time to sprinkle the granulated sugar over the cream cheese and pie filling. This step is totally up to your taste buds, but it’s a lovely way to amp up the dessert vibe.
Step 5: Add the Lemon Cake Mix
Evenly sprinkle the dry lemon cake mix straight from the box over the cream cheese and filling. Don’t stir! The magic of Lemon Cream Cheese Dump Cake is in the layers—just make sure the mix covers everything for a uniform, golden topping.
Step 6: Top with Butter
Lay the thin slices of butter across the cake mix, doing your best to distribute them evenly. As the cake bakes, the butter melts into the cake mix, creating that irresistible crisp, buttery crust everyone loves.
Step 7: Bake to Golden Perfection
Slide your dish into the oven and bake for 45–50 minutes, or until the top is golden brown and the edges are bubbly. Let it cool slightly before serving, so the creamy and citrusy layers can set just enough for perfect scooping.
How to Serve Lemon Cream Cheese Dump Cake
Garnishes
Take your Lemon Cream Cheese Dump Cake to the next level with a swirl of whipped cream, a scoop of vanilla ice cream, or a sprinkle of lemon zest. These simple additions add a little extra flair and bring out the bright citrus notes in every bite.
Side Dishes
This cake is the star of any dessert table, but you can serve it with fresh berries or a fruit salad to complement its tartness. For a special touch, pair with a hot cup of tea or coffee—the flavors mingle beautifully and make every bite feel like a treat.
Creative Ways to Present
For parties, scoop warm cake into individual jars or ramekins for a charming, portable dessert. If you’re feeling extra fancy, drizzle with a little lemon glaze or dust with powdered sugar just before serving. However you present it, Lemon Cream Cheese Dump Cake always looks (and tastes) inviting!
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your baking dish tightly with plastic wrap or foil and refrigerate. Lemon Cream Cheese Dump Cake keeps beautifully in the fridge for up to 4 days—just scoop out a portion whenever you need a sweet pick-me-up.
Freezing
If you have extra, you can freeze the cake in airtight containers for up to 2 months. When you’re ready to enjoy, let it thaw overnight in the fridge. The texture stays lovely, especially if you reheat gently before serving.
Reheating
To revive that warm, gooey magic, simply microwave individual servings for 30–40 seconds or reheat larger portions in a 325°F oven until heated through. This brings back the creaminess of the cheese and the soft, bubbly filling.
FAQs
Can I use a different flavor of cake mix?
Absolutely! While lemon cake mix is classic for Lemon Cream Cheese Dump Cake, you can swap in a white or yellow cake mix for a subtler lemon flavor, or even try a spice cake for a unique twist.
Is it possible to use homemade lemon pie filling?
Yes, homemade lemon pie filling adds a wonderful personal touch. Just make sure you use about 30 ounces, and let it cool before layering to avoid melting the cream cheese too soon.
Can I make this dessert dairy-free?
You can substitute dairy-free cream cheese and plant-based butter if needed. The results are still delicious, though the texture may be slightly different from the original recipe.
Does Lemon Cream Cheese Dump Cake have to be served warm?
While it’s dreamy when served warm, you can absolutely enjoy it chilled straight from the fridge. Some people even prefer it cold, as the flavors meld and the layers become even more distinct.
How do I know when the cake is done baking?
The top should be golden brown and the edges bubbly. Insert a toothpick in the center—it should come out mostly clean, with a little gooeyness from the pie filling being normal.
Final Thoughts
There’s just something special about sharing a Lemon Cream Cheese Dump Cake with friends and family. It’s simple, sunny, and so much more than the sum of its parts. Give it a try—you’ll fall in love with every tangy, creamy, buttery bite!
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Lemon Cream Cheese Dump Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Cream Cheese Dump Cake is a simple, bright, and delicious dessert that’s perfect for any occasion. Combining tangy lemon pie filling, creamy cubes of cream cheese, and a moist lemon cake mix topping, all baked until bubbly and golden, it’s both easy to make and irresistibly tasty. Serve warm with whipped cream or vanilla ice cream for an extra special treat.
Ingredients
Main Ingredients
- 1 (15.25-ounce) box lemon cake mix
- 2 (15-ounce) cans lemon pie filling
- 8 ounces cream cheese, cut into small cubes
- 1/2 cup unsalted butter, sliced into thin pats
- 1/4 cup granulated sugar (optional, for added sweetness)
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Layer Pie Filling: Evenly spread the lemon pie filling in the bottom of the prepared baking dish to form the base layer of the cake.
- Add Cream Cheese: Dot the cream cheese cubes evenly across the lemon pie filling, ensuring they are distributed for consistent creaminess throughout the cake.
- Add Sugar (Optional): If you prefer a sweeter dessert, sprinkle the granulated sugar evenly over the cream cheese layer for added sweetness and texture.
- Top with Cake Mix: Evenly sprinkle the dry lemon cake mix over the entire surface, covering the layers below completely.
- Arrange Butter: Distribute the sliced unsalted butter pats over the cake mix, covering as much area as possible to help create a rich, moist topping as it melts during baking.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top turns golden brown and the edges are bubbly and cooked through.
- Cool and Serve: Allow the dump cake to cool slightly before serving. It can be enjoyed warm, ideally topped with whipped cream or vanilla ice cream.
Notes
- Serve warm with whipped cream or vanilla ice cream for a creamier texture.
- For a tangier flavor, stir a teaspoon of fresh lemon zest into the lemon pie filling before layering.
- Make sure to distribute the cream cheese and butter evenly to ensure gooey pockets throughout the cake.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 370mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
