Lemon Cream Cheese Dump Cake is the perfect dessert for when you want something quick, easy, and absolutely delicious. This simple recipe layers tangy lemon pie filling, creamy sweetened cream cheese, and a buttery lemon cake topping that bakes into golden perfection. Whether you’re hosting a party, sharing with family, or just treating yourself, this dessert is a crowd-pleaser every time.
Lemon Cream Cheese Dump Cake Recipe
This Lemon Cream Cheese Dump Cake takes just minutes to assemble, making it a go-to recipe for busy weeknights or last-minute gatherings. The combination of tart lemon, creamy cheese, and rich cake is a flavor match made in heaven. Plus, the golden, bubbly topping makes it look as good as it tastes!
Why You’ll Love This Lemon Cream Cheese Dump Cake
- Effortless Prep: Just layer, bake, and enjoy.
- Bright and Refreshing: The tangy lemon flavor is perfectly balanced by the sweet cream cheese.
- Versatile: Great for casual dinners, potlucks, or fancy occasions.
Ingredients Notes for Lemon Cream Cheese Dump Cake
- 1 box (15.25 oz) lemon cake mix: The base for the buttery topping.
- 1 can (21 oz) lemon pie filling: Adds a tangy and sweet lemon layer.
- 8 oz cream cheese, softened and cubed: Creates a creamy, rich middle layer.
- 1/2 cup powdered sugar: Sweetens the cream cheese.
- 1/2 cup unsalted butter, melted: Helps the cake topping bake to a golden finish.
- 1 teaspoon vanilla extract (optional): Adds a hint of warmth and depth.
- 1/4 cup lemon juice (optional): Boosts the citrusy tang.
- Optional Toppings: Whipped cream, lemon slices or zest, powdered sugar.
Kitchen Tools Needed for Lemon Cream Cheese Dump Cake
- 9×13-inch baking dish
- Mixing bowl
- Spoon or spatula
- Whisk (for mixing the cream cheese layer)
- Pastry brush (optional, for spreading butter evenly)
How to Make Lemon Cream Cheese Dump Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Layer the Ingredients
Spread the lemon pie filling evenly across the bottom of the prepared dish. In a bowl, mix the cream cheese, powdered sugar, and vanilla extract (if using) until smooth. Drop spoonfuls of the cream cheese mixture over the pie filling. Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
Step 3: Add the Butter
Drizzle melted butter evenly over the dry cake mix, ensuring it covers as much of the surface as possible. For extra tang, drizzle lemon juice over the top as well.
Step 4: Bake
Bake the dump cake for 40–45 minutes, or until the top is golden brown and bubbling. Allow the cake to cool for at least 10 minutes to set the layers.
Step 5: Serve
Serve the cake warm or at room temperature. Top with whipped cream, a dusting of powdered sugar, or a sprinkle of lemon zest for a final touch.
How to Store Lemon Cream Cheese Dump Cake
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for about 20 seconds, or enjoy it cold straight from the fridge.
Lemon Cream Cheese Dump Cake Variations
- Berry-Lemon Combo: Add a layer of blueberries or raspberries between the pie filling and cream cheese.
- Vanilla Cake Base: Swap the lemon cake mix for vanilla cake mix for a milder flavor.
- Coconut-Lemon Delight: Sprinkle shredded coconut over the top before baking for a tropical twist.
- Gluten-Free Option: Use a gluten-free cake mix to accommodate dietary needs.
What to Serve with Lemon Cream Cheese Dump Cake
This cake pairs beautifully with:
- Hot Tea or Coffee: Complements the tangy sweetness.
- Vanilla Ice Cream: Adds a creamy, cold contrast.
- Fresh Berries: Enhance the citrusy flavor with a burst of fruitiness.
Top Tips for Perfect Lemon Cream Cheese Dump Cake
- Distribute Butter Evenly: Use a spoon or pastry brush to cover all the dry cake mix for a consistent topping.
- Zest it Up: Add lemon zest to the cream cheese layer or on top for extra brightness.
- Room-Temperature Cream Cheese: Softened cream cheese blends more easily with the powdered sugar.
- Cool Slightly Before Serving: This helps the layers set and prevents the filling from being too runny.
Helpful Notes
- If you don’t have lemon pie filling, substitute with a lemon curd for a similar flavor.
- The vanilla extract is optional but adds a subtle depth of flavor.
- Use a high-quality lemon cake mix for the best results.
Tips from Well-Known Chefs
- Ree Drummond: “Always use real butter for a richer, more flavorful dump cake.”
- Ina Garten: “Fresh lemon zest enhances both the aroma and flavor of citrus desserts.”
- Martha Stewart: “For a polished finish, dust the cake with powdered sugar just before serving.”
Frequently Asked Questions (FAQ)
1. Can I use other pie fillings?
Yes, you can substitute with cherry, blueberry, or peach pie filling for a different flavor.
2. Can I make this ahead of time?
Absolutely! Bake the cake, cool it completely, and store it covered in the fridge. Reheat before serving if desired.
3. What can I use instead of lemon juice?
Try lime juice for a different citrus flavor, or omit it entirely if you prefer a milder tang.
4. Can I freeze this cake?
Yes, freeze the baked cake tightly wrapped for up to 3 months. Thaw in the fridge before reheating.
5. How do I know when it’s done?
The top should be golden brown and bubbling around the edges.
Lemon Cream Cheese Dump Cake is a no-fuss, crowd-pleasing dessert that’s perfect for any occasion. Bright, tangy, and irresistibly creamy, it’s sure to become a favorite!
Lemon Cream Cheese Dump Cake
Ingredients
- – 1 box 15.25 oz lemon cake mix
- – 1 can 21 oz lemon pie filling
- – 8 oz cream cheese softened and cubed
- – 1/2 cup powdered sugar
- – 1/2 cup unsalted butter melted
- – 1 teaspoon vanilla extract optional
- – 1/4 cup lemon juice optional, for extra tang
- Optional Toppings:
- – Whipped cream
- – Fresh lemon slices or zest
- – Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Layer the Ingredients: Spread the lemon pie filling evenly across the bottom of the prepared dish. In a bowl, mix the cream cheese, powdered sugar, and vanilla extract (if using) until smooth. Drop spoonfuls of this mixture over the pie filling. Sprinkle the lemon cake mix evenly over the cream cheese layer.
- Add the Butter: Drizzle the melted butter evenly over the dry cake mix, covering as much of the surface as possible. For extra tang, drizzle lemon juice over the top.
- Bake: Bake for 40–45 minutes, or until the top is golden brown and bubbling. Allow the cake to cool for at least 10 minutes.
- Serve: Serve warm or at room temperature. Top with whipped cream, powdered sugar, or fresh lemon zest for garnish.
Notes
- For extra citrus flavor, mix a teaspoon of lemon zest into the cream cheese mixture.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Use a pastry brush or spoon to distribute melted butter evenly over the cake mix for better baking.