Lemon Cream Cheese Dump Cake Recipe
If you’re dreaming of a dessert that’s equal parts sunshine and comfort, look no further than Lemon Cream Cheese Dump Cake. This luscious, golden treat combines tangy lemon pie filling, creamy pockets of sweetened cream cheese, and a buttery, tender cake topping. It’s the kind of simple recipe you’ll want to keep in your back pocket for potlucks, family dinners, or whenever you crave something bright and indulgent. Get ready to fall in love with every citrusy, velvety bite!
Ingredients You’ll Need
With just a handful of pantry and fridge staples, you can whip up a Lemon Cream Cheese Dump Cake that tastes like pure magic. Each ingredient plays a crucial role, from the cake’s zesty flavor to its irresistible creamy texture and golden top.
- 1 box lemon cake mix: This shortcut brings instant lemony flavor and a soft, tender crumb to the cake.
- 1 (21 oz) can lemon pie filling: The tangy, sweet filling forms the juicy base and keeps every bite bright and moist.
- 8 oz cream cheese (cut into small cubes): Cream cheese adds luxurious richness and creamy pockets throughout the dessert.
- 1/2 cup granulated sugar: Sweetens the cream cheese mixture perfectly, balancing the tart lemon.
- 1/2 cup unsalted butter (melted): Pouring melted butter over the top ensures a golden, crisp finish.
- 1 teaspoon vanilla extract: Just a splash enhances the flavors and gives the cake a bakery-style aroma.
- 1/2 teaspoon lemon zest (optional): For extra zing and a burst of fresh citrus fragrance, don’t skip the zest.
How to Make Lemon Cream Cheese Dump Cake
Step 1: Prep Your Baking Dish and Oven
Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This ensures the Lemon Cream Cheese Dump Cake won’t stick and makes for easy serving later on.
Step 2: Layer the Lemon Pie Filling
Open up your can of lemon pie filling and spread it evenly across the bottom of your prepared baking dish. This layer is the foundation of the cake, infusing every bite with bold, citrusy flavor.
Step 3: Mix the Cream Cheese Filling
In a medium bowl, combine the cubed cream cheese, granulated sugar, vanilla extract, and lemon zest (if using). Mix until mostly smooth—it’s perfectly fine if there are a few small lumps. These little pockets of cream cheese will melt into creamy surprises as the cake bakes.
Step 4: Dollop the Cream Cheese Mixture
Drop spoonfuls of the cream cheese mixture all over the lemon pie filling. You don’t need to spread it out completely; the dollops will melt and swirl beautifully as the Lemon Cream Cheese Dump Cake bakes.
Step 5: Sprinkle the Cake Mix
Evenly sprinkle the dry lemon cake mix over the entire surface, covering the cream cheese and pie filling. Take your time to get an even layer—this helps the cake bake up with a uniform, golden top.
Step 6: Drizzle With Butter
Pour your melted butter slowly and evenly over the cake mix layer, trying to cover as much as possible. Don’t stir! The butter works its magic in the oven, creating those signature crisp, buttery edges and a tender crumb.
Step 7: Bake to Perfection
Slide your baking dish into the oven and bake for 40–45 minutes. The top should be golden, the edges slightly crisp, and the filling bubbling invitingly. Let your Lemon Cream Cheese Dump Cake cool for at least 10–15 minutes (if you can wait!) before serving to allow the layers to set just right.
How to Serve Lemon Cream Cheese Dump Cake
Garnishes
This cake is heavenly on its own, but a little garnish can take it to the next level. Add a generous dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkling of extra lemon zest for a burst of color and flavor. A few fresh berries scattered on top also make it feel extra special.
Side Dishes
Since Lemon Cream Cheese Dump Cake is so bright and rich, keep sides simple: a fresh fruit salad or a cup of hot tea pairs beautifully. For brunch, try serving it with a platter of sliced strawberries or citrus segments to play up the lemony notes.
Creative Ways to Present
For a party-ready presentation, scoop warm servings into individual ramekins and top each with whipped cream and a lemon twist. Or, let the Lemon Cream Cheese Dump Cake cool completely and cut it into neat squares for a handheld dessert at potlucks and picnics—no fork required!
Make Ahead and Storage
Storing Leftovers
Store any leftovers covered in the refrigerator for up to four days. The cake stays moist and flavorful, and the cream cheese layer keeps its dreamy texture. Just be sure to wrap the baking dish tightly or transfer slices to an airtight container.
Freezing
If you’d like to freeze Lemon Cream Cheese Dump Cake, let it cool completely first. Wrap portions tightly in plastic wrap and foil, or place them in a freezer-safe container. It’ll keep well for up to three months. Thaw overnight in the fridge before enjoying again.
Reheating
For the best taste and texture, reheat individual servings in the microwave for 20–30 seconds, or warm larger portions in a 325°F oven until heated through. Serving it warm really brings out the creamy, lemony layers and makes every bite taste freshly baked!
FAQs
Can I use a different flavor of cake mix?
Absolutely! While lemon cake mix is classic, you can experiment with white or yellow cake mix for a subtler lemon flavor, or even try a vanilla cake mix if that’s what you have on hand.
Do I need to soften the cream cheese first?
It’s best to let the cream cheese sit out for about 20 minutes so it mixes more easily with the sugar and vanilla, but small lumps are perfectly fine in this recipe and add to the creamy texture.
Is it possible to make Lemon Cream Cheese Dump Cake gluten-free?
Yes! Just swap in your favorite gluten-free lemon cake mix and double-check that your pie filling is gluten-free. The process and results are just as delicious.
Can I add extra lemon juice for more tang?
Definitely. For an extra tangy kick, add up to a tablespoon of fresh lemon juice to the cream cheese mixture before dolloping it over the pie filling.
What’s the best way to serve this dessert at a party?
For gatherings, serve Lemon Cream Cheese Dump Cake warm in bowls with scoops of vanilla ice cream or cool and cut into squares for an easy-to-handle finger dessert. Both options are crowd-pleasers!
Final Thoughts
If you’re searching for a dessert that’s as easy as it is irresistible, give Lemon Cream Cheese Dump Cake a try. It’s bright, creamy, and guaranteed to make any day feel special. Once you taste that tangy-sweet, melt-in-your-mouth combination, you’ll want to share this recipe with everyone you know!
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Lemon Cream Cheese Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Lemon Cream Cheese Dump Cake is a quick and easy dessert featuring a luscious layer of lemon pie filling topped with a creamy sweetened cream cheese mixture, all covered by lemon cake mix and melted butter, then baked to golden perfection. It’s a tangy, sweet, and buttery treat that’s perfect for family gatherings or anytime you crave a simple homemade dessert.
Ingredients
Main Ingredients
- 1 box lemon cake mix
- 1 (21 oz) can lemon pie filling
- 8 oz cream cheese, cut into small cubes
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Layer Lemon Pie Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish, creating a tangy and juicy base for the cake.
- Make Cream Cheese Mixture: In a medium bowl, combine the cream cheese cubes, granulated sugar, vanilla extract, and optional lemon zest. Mix until mostly smooth; a few small lumps are acceptable to maintain a creamy texture.
- Add Cream Cheese Mixture Over Filling: Dollop spoonfuls of the cream cheese mixture evenly over the lemon pie filling, distributing it gently without mixing.
- Sprinkle Lemon Cake Mix: Sprinkle the dry lemon cake mix evenly over the cream cheese and pie filling layers, covering the surface uniformly.
- Pour Melted Butter: Drizzle the melted butter evenly across the surface, ensuring it covers as much of the cake mix as possible without stirring, which will help create a crisp top and moist crumbs underneath.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes or until the top is golden, bubbly, and edges are slightly crisp.
- Cool and Serve: Remove from oven and let the cake cool for 10 to 15 minutes before serving to allow it to set and enhance flavors.
Notes
- Serve warm with whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
- For a tangier kick, add an extra tablespoon of lemon juice to the cream cheese mixture before dolloping.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 330
- Sugar: 27g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
