If you adore zesty desserts that come together in a snap, then you’re going to fall head over heels for this Lemon Cream Cheese Dump Cake Recipe. Imagine layers of tangy lemon pie filling mingling with creamy, dreamy cream cheese, all topped with a golden, buttery cake crust that’s perfectly sweet and textured. This dish is not only incredibly simple to make but delivers a burst of citrusy sunshine in every bite, making it an irresistible treat that feels both comforting and fresh. Whether you’re baking for family, friends, or just yourself, this dessert brings a bright, cheerful twist to classic dump cake goodness.
Ingredients You’ll Need
The beauty of this Lemon Cream Cheese Dump Cake Recipe lies in its straightforward ingredients, each adding a vital layer of flavor and texture. From the sharp lemon notes in the pie filling to the rich, velvety cream cheese, every component works in harmony to create that luscious cake you can’t wait to dig into.
- Lemon cake mix (1 box, 15.25 oz): Provides the sweet, citrus-infused crumb topping that crisps up beautifully in the oven.
- Lemon pie filling (1 can, 21 oz): Brings juicy, tangy lemon flavor and moisture, creating the perfect base layer.
- Cream cheese (8 oz, softened and cut into small pieces): Adds a smooth, creamy richness that balances the tartness perfectly.
- Granulated sugar (1/2 cup): Sweetens the cream cheese mixture just right without overpowering the lemon.
- Unsalted butter (1/2 cup, melted): Ensures the cake topping bakes to a golden, crispy finish with a buttery depth.
- Vanilla extract (1 teaspoon): Enhances and rounds out the flavors with its subtle warmth.
- Optional toppings (powdered sugar, whipped cream, lemon zest): Perfect for adding a pretty finish and extra bursts of flavor.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prep Your Oven and Dish
First, preheat your oven to 350 degrees Fahrenheit, and lightly grease a 9×13-inch baking dish. This simple step ensures your cake won’t stick and gets that perfect bottom crust.
Step 2: Spread the Lemon Pie Filling
Evenly spread the entire can of lemon pie filling across the bottom of your prepared dish. This juicy layer sets the stage for the tangy, luscious filling that makes this recipe so special.
Step 3: Mix the Cream Cheese Layer
In a small bowl, combine the softened cream cheese with the granulated sugar and vanilla extract. Stir or beat until the mixture is smooth and creamy for dollops that will melt into moist, delicious pockets within the cake.
Step 4: Add the Cream Cheese Dollops
Drop spoonfuls of the cream cheese mixture evenly over the lemon filling. These little blobs will create delightful creaminess that contrasts with the fruity base.
Step 5: Sprinkle the Cake Mix
Sprinkle the dry lemon cake mix evenly over the top— do not mix it in. This dry topping is essential for creating that signature crumbly, buttery cake layer on top.
Step 6: Drizzle Melted Butter
Pour the melted butter slowly over the cake mix, making sure to cover as much surface as possible. The butter helps bind the topping and adds incredible richness and flavor as it bakes.
Step 7: Bake to Perfection
Bake for 40 to 45 minutes until the top is perfectly golden and the edges bubble up happily with lemony goodness. After baking, let it cool for at least 10 to 15 minutes to let the flavors set and make serving much easier.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
Top your cake with a light dusting of powdered sugar or a generous dollop of whipped cream to add softness and balance the tart flavors. Fresh lemon zest is a lovely final touch that amps up the citrus aroma and looks just beautiful.
Side Dishes
This cake pairs wonderfully with fresh berries or a scoop of vanilla ice cream for an extra indulgent dessert. For something lighter, a cup of hot tea or a chilled iced tea complements the bright lemon notes perfectly.
Creative Ways to Present
Try serving individual portions in pretty glass jars layered with whipped cream or top the cake with candied lemon slices for an elegant presentation. It also works brilliantly as part of a dessert buffet, inviting everyone to grab a slice of sunshine.
Make Ahead and Storage
Storing Leftovers
You can keep leftovers covered tightly in the refrigerator for up to four days. The cake’s flavors actually deepen with rest, though the topping may soften slightly—still delicious and ready to enjoy anytime.
Freezing
This dump cake freezes well if you want to make it ahead of time. Wrap the cooled cake tightly with plastic wrap and foil, and freeze for up to two months. Thaw overnight in the fridge before serving.
Reheating
To bring back that fresh-from-the-oven warmth, reheat individual portions gently in the microwave or warm the entire cake in a 325-degree oven for about 15 minutes. That buttery crust will crisp right back up, and the cream cheese layer will be wonderfully melty.
FAQs
Can I use homemade lemon curd instead of lemon pie filling?
Absolutely! Homemade lemon curd adds a richer, more intense lemon flavor and a smoother texture that elevates this Lemon Cream Cheese Dump Cake Recipe to the next level. Just be sure to spread it evenly for balanced sweetness.
Is it necessary to soften the cream cheese first?
Yes, softening the cream cheese ensures it blends smoothly with sugar and vanilla, creating those creamy pockets throughout the cake rather than clumps.
Can I substitute the butter for a healthier fat alternative?
While melted butter gives the best flavor and texture, you can substitute with coconut oil or a butter-flavored non-dairy spread. Keep in mind the topping’s texture and taste might be slightly different but still delightful.
Do I have to refrigerate the cake after baking?
You can store the cake at room temperature for up to one day if covered, but refrigerating it helps maintain freshness, especially because of the cream cheese layer.
Can this recipe be made gluten-free?
With some tweaks, yes! Use a gluten-free lemon cake mix and check that your lemon pie filling is gluten-free too. The rest of the ingredients are naturally gluten-free, making this an easy swap.
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe is the perfect blend of bright lemon flavor and creamy indulgence wrapped in a buttery cake crust. It’s a recipe that’s both effortless and crowd-pleasing, destined to become a new go-to for quick, delicious desserts. I can’t wait for you to try it and discover just how wonderfully this dessert can brighten your table and mood!
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
This Lemon Cream Cheese Dump Cake is a delightful, easy-to-make dessert combining bright citrus flavors with creamy richness. Layered with lemon pie filling, smooth cream cheese, and topped with zesty lemon cake mix and buttery goodness, it bakes to a golden bubbly perfection. Perfect for any occasion, it requires minimal prep and delivers maximum flavor.
Ingredients
Filling
- 1 can lemon pie filling (21 oz)
Cream Cheese Mixture
- 8 oz cream cheese (softened and cut into small pieces)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1 box lemon cake mix (15.25 oz)
- 1/2 cup unsalted butter (melted)
Optional Garnishes
- Powdered sugar
- Whipped cream
- Lemon zest
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Lemon Filling: Evenly spread the entire can of lemon pie filling across the bottom of the prepared baking dish to form a flavorful base layer.
- Prepare Cream Cheese Mixture: In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix thoroughly until smooth and creamy.
- Distribute Cream Cheese: Drop spoonfuls of the cream cheese mixture evenly over the lemon pie filling layer without smoothing it out.
- Sprinkle Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese and lemon layers. Do not stir or mix; let the layers remain separate.
- Add Butter: Drizzle the melted unsalted butter over the cake mix as evenly as possible, covering most of the surface to help it bake to a golden finish.
- Bake: Place the dish in the oven and bake for 40 to 45 minutes, or until the cake top is golden brown and the edges are bubbly and set.
- Cool and Serve: Remove from the oven and allow to cool for at least 10 to 15 minutes before serving. For an extra special touch, dust with powdered sugar, add a dollop of whipped cream, or garnish with fresh lemon zest if desired.
Notes
- You can substitute lemon pie filling with homemade lemon curd for a richer, more natural lemon flavor.
- For a softer topping texture, cover the cake loosely with aluminum foil during the last 10 minutes of baking.
- This dessert is best served warm or at room temperature to fully enjoy the creamy and tangy layers.
