If you’re craving a dessert that feels like a hug in every bite, this Lemon Cream Cheese Dump Cake Recipe is about to become your new best friend in the kitchen. Bursting with bright, zesty lemon flavor layered over creamy pockets of luscious cream cheese and a perfectly golden cake topping, this cake brings together simple ingredients for an extraordinary treat. Whether you’re baking for a weeknight dessert or a weekend gathering, this recipe is straightforward, satisfying, and irresistibly delicious.
Ingredients You’ll Need
Gathering the right ingredients is key to making this dessert shine. Each element plays an essential role—from the tangy lemon pie filling to the rich cream cheese and buttery cake mix creating the perfect balance of flavors and textures.
- Lemon pie filling: Provides the vibrant, citrusy sweetness that gives the cake its signature zing.
- Cream cheese (softened and cubed): Adds creamy richness that melts into dreamy pockets throughout the cake.
- Yellow or lemon cake mix: Acts as a fluffy, golden crust that bakes crisp on top while absorbing lemony goodness underneath.
- Unsalted butter (melted): Drizzled over the dry cake mix for a perfectly moist and buttery finish.
- Optional toppings (powdered sugar, whipped cream, lemon zest): These add beautiful finishing touches that brighten flavor and presentation.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 350℉. While it’s warming, lightly grease a 9×13-inch baking dish with nonstick spray or butter to ensure easy cake removal after baking. Having everything ready upfront makes the process smooth and stress-free.
Step 2: Layer the Lemon Pie Filling
Spread the entire can of lemon pie filling evenly across the bottom of the prepared dish. This forms the bright and juicy base layer that will infuse flavor into every bite.
Step 3: Add Cream Cheese Cubes
Scatter the softened cream cheese evenly over the lemon pie filling. These cubes will melt down during baking, creating delightful pockets of creamy, tangy richness within the cake.
Step 4: Sprinkle on the Dry Cake Mix
Sprinkle the dry yellow or lemon cake mix on top of the cream cheese layer. Important: do not mix it in. The dry cake mix will bake into a crispy, crumbly crust that contrasts beautifully with the soft layers beneath.
Step 5: Drizzle Melted Butter
Drizzle the melted butter evenly all over the dry cake mix. This step is the secret to transforming the cake mix into a golden, moist topping that bakes up buttery and crisp.
Step 6: Bake Until Golden and Bubbling
Place the dish in the oven and bake for 35 to 45 minutes. You’ll know it’s done when the top is a gorgeous golden brown and you see bubbling around the edges—signaling that all those amazing flavors have come together.
Step 7: Cool and Serve
After baking, let your Lemon Cream Cheese Dump Cake Recipe cool for about 10 to 15 minutes. Serving it warm enhances the ooey-gooey texture and inviting aroma. Top with whipped cream or vanilla ice cream if you want an extra indulgent treat!
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
Simple garnishes make this cake pop visually and elevate the flavor. A light dusting of powdered sugar lends an elegant, snowy finish. Fresh lemon zest adds a citrusy punch and fresh aroma that complements the cake perfectly. And, of course, a generous dollop of whipped cream or a scoop of vanilla ice cream takes the indulgence to the next level.
Side Dishes
This cake pairs wonderfully with fresh fruit like raspberries or strawberries to cut through the richness with natural sweetness and brightness. A hot cup of coffee or a refreshing glass of iced tea also makes an ideal beverage companion, balancing the richness with warmth or crispness.
Creative Ways to Present
For special occasions, consider serving the Lemon Cream Cheese Dump Cake Recipe in individual ramekins or mason jars for charming single servings. You can also layer it with fresh berries and whipped cream to create a lemon trifle variation that’s both stunning and delicious. This dessert’s versatility truly shines with just a touch of creativity.
Make Ahead and Storage
Storing Leftovers
Once your Lemon Cream Cheese Dump Cake Recipe has cooled, cover it tightly with plastic wrap or transfer leftover pieces to an airtight container. Store in the refrigerator for up to 4 days. The cake’s flavors actually deepen after resting, making leftovers sometimes even better the next day.
Freezing
This cake freezes beautifully! Wrap individual servings or the whole cake tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and warm slightly before serving for best texture.
Reheating
To revive leftover Lemon Cream Cheese Dump Cake Recipe, simply warm it in the microwave for 20 to 30 seconds or in a preheated 325℉ oven for 10-15 minutes. Serving it warm rejuvenates the cake’s creamy texture and aromatic lemon flavor.
FAQs
Can I use a different flavor of pie filling?
Absolutely! Although lemon is classic here, you can experiment with flavors like blueberry, cherry, or pineapple for a delightful twist on the original recipe.
Do I have to use cream cheese?
Cream cheese adds wonderful richness and a slight tang, but you could try mascarpone for an even creamier texture or a dollop of Greek yogurt if you want a lighter alternative.
Can I make this gluten-free?
Yes! Just substitute the cake mix with a gluten-free cake mix variety that you trust and follow the same steps—your cake will come out just as delicious.
Is this cake very sweet?
This dump cake balances sweetness with bright citrus and creamy tang, so it’s sweet but refreshing, not overpowering. The cream cheese helps moderate the overall sweetness nicely.
Can I double the recipe for a larger group?
You can double the ingredients and bake in a larger baking dish or split between two 9×13 pans. Just watch the baking time closely and test for doneness, as it may take a bit longer.
Final Thoughts
There is something so wonderfully comforting about this Lemon Cream Cheese Dump Cake Recipe that makes it hard not to smile while eating it. It’s easy to prepare, delightful to serve, and sure to become a dessert you turn to again and again. Give this recipe a try—you might just discover your new favorite way to celebrate lemon and cream cheese in cake form!
Print
Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Dump Cake is a simple and delicious dessert that layers tangy lemon pie filling with creamy cubes of cream cheese, all topped with a buttery cake mix crust. Quick to assemble and perfect for any occasion, it bakes into a golden, bubbly treat that pairs wonderfully with whipped cream or vanilla ice cream.
Ingredients
Filling
- 1 (21-ounce can) lemon pie filling
- 1 (8-ounce block) cream cheese, softened and cut into cubes
Cake Topping
- 1 (15.25 ounce box) yellow cake mix or lemon cake mix
- ½ cup unsalted butter, melted
Optional Toppings
- Powdered sugar
- Whipped cream
- Lemon zest
Instructions
- Prepare the baking dish: Gather all your ingredients and preheat your oven to 350℉. Lightly grease a 9×13-inch baking dish with nonstick spray or butter to ensure the cake doesn’t stick.
- Spread the lemon filling: Evenly distribute the lemon pie filling across the bottom of the prepared baking dish, creating a tangy base layer.
- Add cream cheese: Place the softened cream cheese cubes evenly over the lemon pie filling, which will add a rich and creamy texture as it bakes.
- Sprinkle cake mix: Evenly sprinkle the dry yellow or lemon cake mix on top of the cream cheese layer. Do not stir or mix it in; it should remain as a dry topping.
- Drizzle melted butter: Pour the melted unsalted butter evenly over the cake mix, ensuring coverage all over to help create a golden, crispy crust when baked.
- Bake the cake: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, until the top is golden brown and bubbling, indicating the cake is cooked through.
- Cool and serve: Allow the cake to cool for 10 to 15 minutes before serving. For an extra special touch, serve warm topped with whipped cream, a dusting of powdered sugar, or a sprinkle of fresh lemon zest. Vanilla ice cream also pairs beautifully with this dessert.
Notes
- You can use either yellow or lemon cake mix depending on whether you want a more neutral or stronger lemon flavor in your cake topping.
- Softening the cream cheese at room temperature makes it easier to cube and distribute evenly.
- Do not mix the cake mix into the lemon filling; keep it as a dry layer to achieve the classic dump cake texture.
- Optional toppings like whipped cream or lemon zest add extra flavor and presentation appeal but are not necessary.
- Letting the cake cool slightly helps the layers set, making it easier to serve without falling apart.
