If you’re searching for a dessert that’s both effortlessly simple and an absolute showstopper, you’ll fall in love with this Lemon Cream Cheese Dump Cake Recipe. Combining zesty lemon pie filling, a lush cream cheese layer, and an irresistible golden cake topping, this dish is a citrus lover’s dream come true. With minimal prep and just a handful of ingredients, you get maximum flavor and a dessert that’s perfect for sharing at gatherings or just cozying up at home with a sweet treat. Trust me—once you try this, you’ll be making it again and again!
Ingredients You’ll Need
The beauty of this Lemon Cream Cheese Dump Cake Recipe lies in its simplicity—every ingredient plays a crucial role in building flavor, texture, and that signature sunny yellow color. Don’t skip or swap these essentials; they each bring something special to the final result!
- Lemon cake mix: This is the shortcut to a perfectly soft, vibrant, and flavorful cake layer without any fuss.
- Lemon pie filling: Bursting with tart citrusy brightness, it makes the base of the cake decadently gooey and full of sunshine flavor.
- Cream cheese (softened and cubed): Adds unbeatable creamy richness and a subtle tang that balances the lemon beautifully.
- Granulated sugar: Sweetens the cream cheese for a luscious, slightly caramelized topping.
- Vanilla extract: A splash of vanilla brings warmth and aromatic depth to the creamy layer.
- Unsalted butter (melted): Brushed over the top, it transforms the mix into a gorgeously golden, slightly crisp finish.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F and spray or grease a 9×13-inch baking dish. This quick step goes a long way toward ensuring your Lemon Cream Cheese Dump Cake Recipe lifts right out of the pan with no issues, making serving (and cleanup!) so much easier.
Step 2: Layer the Lemon Pie Filling
Grab your can of lemon pie filling and spread it evenly over the bottom of the prepared baking dish. This tart, sweet layer is the foundation of the cake and guarantees every bite is loaded with citrusy goodness.
Step 3: Mix and Add the Cream Cheese Filling
In a medium bowl, combine softened cream cheese with granulated sugar and vanilla extract. Beat until smooth and creamy—it should look like a spreadable cheesecake filling. Drop generous spoonfuls of this mixture evenly over the lemon pie filling, letting it create pockets of creamy delight throughout your dessert.
Step 4: Sprinkle the Cake Mix
Open your box of lemon cake mix and sprinkle the dry mix evenly over the cream cheese and lemon layers. Don’t worry about mixing it in; just an even layer across the top is perfect. This will magically transform in the oven into a fluffy, golden cake topping!
Step 5: Drizzle with Melted Butter
Pour the melted butter slowly and evenly over the surface of the dry cake mix, aiming to cover as much as possible. The butter helps ensure all the powdery mix bakes up beautifully into a crisp, flavorful crust—no dry spots allowed!
Step 6: Bake and Cool
Bake for 40 to 45 minutes, or until the top is golden and the edges are bubbly. Let the cake cool for at least 10 minutes before serving. This brief rest time helps the layers set up perfectly, giving you those irresistible slices with gooey, creamy centers.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
A sprinkle of powdered sugar, a dollop of whipped cream, or a curl of lemon zest really make your Lemon Cream Cheese Dump Cake Recipe pop both in flavor and appearance. If you’re feeling a bit extra, add a few fresh raspberries or a drizzle of white chocolate for a decadent bakery-worthy look!
Side Dishes
Pair this lemony cake with a scoop of creamy vanilla ice cream, which perfectly mellows the tartness. For a lighter touch, try it alongside a medley of fresh berries or a refreshing fruit salad to balance each heavenly bite.
Creative Ways to Present
Serve your Lemon Cream Cheese Dump Cake Recipe in individual ramekins for a special-occasion feel, or cut into bars for a picnic-friendly sweet. This cake is also a stunner when layered in dessert glasses with additional whipped cream and lemon pie filling for a delightful trifle presentation.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Lemon Cream Cheese Dump Cake Recipe tightly and store it in the refrigerator for up to 4 days. The flavors meld and intensify a bit over time, making it just as crave-worthy reheated or right from the fridge!
Freezing
You can certainly freeze this dessert if you like to have sweet treats on standby. Let the cake cool completely, then wrap individual portions tightly in plastic wrap and foil. Store them in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating
For best results, reheat portions of the Lemon Cream Cheese Dump Cake Recipe in the microwave for about 20 seconds, or pop the pan back in a 300°F oven until just warmed through. Warmed cake brings back the fantastic gooey texture and revives the fresh-from-the-oven aroma.
FAQs
Can I use a different flavor of cake mix?
Absolutely! While the lemon cake mix is essential for that bright citrus punch, you can swap in white or yellow cake mix if you want a milder flavor. Just know you’ll lose some lemony pizzazz from the original Lemon Cream Cheese Dump Cake Recipe.
What’s the best way to soften cream cheese?
The quickest method is to cut the cream cheese into cubes and let it sit at room temperature for 15 to 20 minutes. If you’re in a rush, microwave it (unwrapped, in a bowl) for 10 to 15 seconds to soften up.
Can I add nuts or chocolate to the cake?
Of course! Chopped pecans, walnuts, or even a handful of white chocolate chips sprinkled over the top before baking add wonderful texture and a richer flavor to your Lemon Cream Cheese Dump Cake Recipe.
Should this dessert be served hot or cold?
It’s delicious both ways! Serve it hot for a gooey experience, or chilled if you prefer a firm, cheesecake-like texture. I personally love it warm, especially with a cold scoop of vanilla ice cream.
Is this recipe good for potlucks or gatherings?
Absolutely! Since it’s made in a 9×13-inch dish with easy, crowd-pleasing flavors, the Lemon Cream Cheese Dump Cake Recipe is always a hit at potlucks, parties, and family celebrations. Bonus: it’s easy to transport and serve.
Final Thoughts
I hope you’re as excited as I am to serve up your own Lemon Cream Cheese Dump Cake Recipe! It’s a sunshine-bright, crowd-pleasing dessert that couldn’t be easier or more delicious. Whether you make it for a celebration, a casual get-together, or just because, this is one recipe that always gets rave reviews. Go ahead—give it a try and watch it become a new favorite at your table!
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
Indulge in the delightful fusion of tangy lemon and creamy cheese with this simple yet decadent Lemon Cream Cheese Dump Cake. A perfect dessert for any occasion!
Ingredients
Cake:
- 1 box lemon cake mix
Lemon Filling:
- 1 (21-ounce) can lemon pie filling
Cream Cheese Mixture:
- 1 (8-ounce) package cream cheese, softened and cubed
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
Topping:
- 1/2 cup unsalted butter, melted
Instructions
- Preheat and Prep: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Layer the Lemon Filling: Spread the lemon pie filling evenly over the bottom of the dish.
- Prepare Cream Cheese Mixture: In a medium bowl, mix softened cream cheese with sugar and vanilla until smooth. Drop spoonfuls over the lemon filling.
- Add Cake Mix: Sprinkle the dry lemon cake mix evenly over the top.
- Finish with Butter: Pour the melted butter over the cake mix, covering as much surface as possible. Do not stir.
- Bake: Bake for 40-45 minutes until golden and bubbly. Cool for 10 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- For added texture, consider sprinkling chopped pecans or white chocolate chips over the top before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
