If you’re in the mood for a sunny, fuss-free dessert that tastes like pure happiness in every bite, look no further than Lemon Cream Cheese Dump Cake. This sweet treat is the ultimate combination of tangy lemon, rich cream cheese, and a buttery cake topping that comes together with almost no effort. Whether you’re baking for a family gathering, a potluck, or just to brighten your own day, this cake delivers big flavor with minimal prep—making it a beloved go-to for any occasion.
Ingredients You’ll Need
Every ingredient in this Lemon Cream Cheese Dump Cake recipe is a true hero, playing a unique role in building layers of flavor and texture. The lineup is short and sweet, but each element brings something special to the table, from tang and creaminess to golden, buttery crunch.
- Yellow cake mix: Delivers a buttery, moist crumb that forms the perfect golden topping with hardly any effort.
- Lemon pie filling (21 oz can): Packs a bright, citrusy punch that infuses every bite with zesty sweetness.
- Cream cheese (8 oz, softened): Adds creamy, tangy richness and a luscious texture that balances the lemon.
- Butter (½ cup, melted): Helps transform the dry cake mix into a crisp, golden crown as it bakes.
- Powdered sugar (1 cup): Brings gentle sweetness and helps smooth out the cream cheese for those irresistible pockets of creaminess.
How to Make Lemon Cream Cheese Dump Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Give your 9×13-inch baking dish a quick spray or swipe of butter to ensure nothing sticks and cleanup stays easy. The right prep sets the stage for a perfectly baked Lemon Cream Cheese Dump Cake.
Step 2: Layer the Lemon Pie Filling
Pour the entire can of lemon pie filling into the prepared dish and spread it evenly. This layer is the heart of the cake, delivering that signature lemony zing in every forkful.
Step 3: Mix Up the Cream Cheese Layer
In a medium bowl, beat together the softened cream cheese and powdered sugar until the mixture is smooth and creamy. This quick step gives you a sweet, tangy layer that contrasts beautifully with the lemon.
Step 4: Add the Cream Cheese Mixture
Drop generous spoonfuls of the cream cheese mixture over the lemon pie filling. Gently spread it out, but don’t worry if it’s not perfect—those little pockets of cream cheese make every bite delightful.
Step 5: Sprinkle on the Cake Mix
Open up that box of yellow cake mix and sprinkle it evenly over the top of your dish. No need to mix it in—the magic happens in the oven!
Step 6: Drizzle with Melted Butter
Drizzle the melted butter slowly and evenly over the entire surface. This buttery shower will help the cake mix transform into a golden, crisp topping as it bakes.
Step 7: Bake to Perfection
Slide the dish into your preheated oven. Bake for 40–45 minutes, or until the top is beautifully golden and you see those delicious bubbles around the edges. Your kitchen will smell incredible!
Step 8: Cool and Serve
Let your Lemon Cream Cheese Dump Cake cool for a little while before serving. This helps everything set up just right and ensures every scoop is as dreamy as the last.
How to Serve Lemon Cream Cheese Dump Cake
Garnishes
A simple dusting of powdered sugar, a few curls of fresh lemon zest, or even a dollop of whipped cream can take your Lemon Cream Cheese Dump Cake from homey to absolutely showstopping. For a pop of color, toss on a handful of fresh berries just before serving.
Side Dishes
This cake shines alongside a cool scoop of vanilla ice cream or a swirl of raspberry sauce for extra brightness. For a spring or summer brunch, pair it with fresh fruit salad or a tart glass of lemonade to keep the citrus theme going strong.
Creative Ways to Present
Try serving individual portions in cute ramekins for a dinner party, or layer the warm cake in mason jars with whipped cream for a picnic-ready treat. If you’re feeling fancy, a drizzle of blueberry compote adds an unexpected but delicious twist that complements the lemon beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Cream Cheese Dump Cake keeps well in the fridge. Simply cover your baking dish tightly with plastic wrap or transfer portions to airtight containers, and it’ll stay fresh for up to 4 days. The flavors continue to meld, making each bite even more irresistible.
Freezing
If you’d like to save some for later, just let the cake cool completely, then wrap individual pieces tightly and freeze for up to 2 months. Thaw in the fridge overnight for best texture and flavor—perfect for those “I need dessert now!” moments.
Reheating
To recapture that straight-from-the-oven warmth, pop a serving in the microwave for 20–30 seconds, or reheat in a 300°F oven for 10–15 minutes. The topping crisps up nicely, and the filling gets perfectly gooey again.
FAQs
Can I use a different flavor of pie filling?
Absolutely! While lemon is divine, you can swap in blueberry, cherry, or even apple pie filling for a new spin on this dump cake. Each one gives the dessert a unique personality, so feel free to experiment with your favorites.
What if I only have white cake mix?
White cake mix works just fine if that’s what you have on hand. The flavor will be slightly less buttery, but it still delivers a lovely, fluffy topping over the creamy, lemony layers.
Does the cream cheese need to be softened?
Yes, softened cream cheese is a must. It blends smoothly with the powdered sugar and creates those luscious, creamy pockets. If you forget to soften it, a quick 10-second zap in the microwave does the trick.
Can I make this Lemon Cream Cheese Dump Cake gluten-free?
Definitely! Just use your favorite gluten-free yellow cake mix in place of the regular version. Double-check your pie filling and powdered sugar to ensure they’re gluten-free, and you’re good to go.
Is it okay to prepare the cake ahead of time?
You can assemble the Lemon Cream Cheese Dump Cake a few hours ahead and refrigerate it until you’re ready to bake. For best results, drizzle the melted butter just before baking so the topping bakes up crisp and golden.
Final Thoughts
If you’re looking for a dessert that’s as easy as it is irresistible, make this Lemon Cream Cheese Dump Cake your next baking adventure. With its bright lemony flavor, creamy swirls, and golden topping, it’s sure to become a fast favorite. Give it a try and watch it disappear—one happy slice at a time!
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Lemon Cream Cheese Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Lemon Cream Cheese Dump Cake is a luscious and easy-to-make dessert that combines tangy lemon pie filling with a smooth cream cheese layer, topped with a buttery, golden yellow cake crust. Perfect for gatherings or a simple treat, this no-fuss recipe requires minimal prep and delivers a refreshing burst of citrus flavor balanced by creamy sweetness.
Ingredients
Main Ingredients
- 1 box yellow cake mix (about 15.25 oz)
- 1 (21 oz) can lemon pie filling
- 8 oz cream cheese, softened
- ½ cup butter, melted
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Lemon Filling: Spread the entire can of lemon pie filling evenly across the bottom of the prepared baking dish, creating a flavorful base layer.
- Mix Cream Cheese and Sugar: In a medium bowl, combine the softened cream cheese and powdered sugar. Mix until the mixture is smooth and creamy without lumps.
- Apply Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture evenly over the lemon filling. Gently spread or swirl it out to cover as much of the filling as possible without mixing it fully.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon layers, ensuring full coverage for a crisp topping.
- Drizzle Butter: Pour the melted butter evenly over the dry cake mix. This will help create a moist, golden crust once baked.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes. The top should be golden brown and the filling bubbly around the edges when done.
- Cool and Serve: Allow the cake to cool for about 10 to 15 minutes before serving. This makes slicing easier and enhances the flavors.
Notes
- For best results, use room temperature cream cheese to ensure smooth mixing.
- You can substitute yellow cake mix with white or vanilla cake mix if preferred.
- This dessert is best served slightly warm but can also be enjoyed chilled.
- To add texture, consider sprinkling chopped nuts or coconut flakes over the cake mix before drizzling butter.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 360
- Sugar: 30g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
