If you’re searching for a dessert that’s as effortless as it is delightful, this Lemon Cream Cheese Dump Cake Recipe is an absolute keeper. Picture a luscious lemon pie filling layered with a creamy, slightly tangy cream cheese blend, all topped with a golden, buttery cake crust that comes together without any complicated steps or extra bowls. Whether you’re a seasoned baker or someone who enjoys quick homemade treats, this dish promises a perfect balance of tangy brightness and sweet comfort that’s ready to make your taste buds sing.
Ingredients You’ll Need
Gathering these simple ingredients is all you need to whip up a show-stopping dessert. Each item plays an essential role, building layers of flavor and texture that make this cake so memorable.
- Lemon pie filling (1 can, 21 oz): Provides the vibrant, tart lemon base that brightens every bite.
- Yellow or lemon cake mix (1 box): Adds the sweet, crumbly topping with a soft, cakey texture after baking.
- Cream cheese (8 oz, softened): Creates a rich, smooth layer with a subtle tanginess that complements the lemon perfectly.
- Butter (½ cup, melted): Gives the cake its moist, golden crust by soaking into the dry cake mix as it bakes.
- Sugar (⅓ cup): Sweetens the cream cheese mixture just right without overpowering the lemon flavor.
- Vanilla extract (1 tsp): Adds a warm, aromatic note that balances the tartness beautifully.
- Egg (1): Binds the cream cheese layer together for a silky smooth texture.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 350°F. Make sure to generously grease a 9×13-inch baking dish; this ensures your dessert doesn’t stick, making it easy to serve and enjoy every last crumb.
Step 2: Layer the Lemon Pie Filling
Open the can of lemon pie filling and dump it straight into your prepared dish. Spread it out evenly using a spatula. This luscious layer forms the zesty base that shines throughout the cake.
Step 3: Mix and Spoon the Cream Cheese Layer
In a mixing bowl, combine softened cream cheese, sugar, vanilla extract, and the egg. Beat them together gently until smooth and creamy. Dollop spoonfuls of this mixture all over the lemon layer, creating pockets of creamy richness that bake into perfection.
Step 4: Sprinkle the Cake Mix
For a wonderfully rustic touch, sprinkle the dry yellow or lemon cake mix evenly over the cream cheese layer. Don’t mix or stir it in—that dry cake mix on top will soak up the butter and bake into the delightfully moist, crumbly topping.
Step 5: Drizzle with Melted Butter
Pour melted butter slowly over the entire surface, making sure to cover as much of the dry cake mix as possible. This step is the secret to that irresistible golden crunch and buttery flavor that completes the dump cake magic.
Step 6: Bake to Golden Perfection
Place the dish in the oven and bake for 40 to 45 minutes until the top is beautifully golden brown. Once done, allow the cake to cool slightly—this helps everything set up so each slice holds together while keeping it soft and scrumptious inside.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
A simple dusting of powdered sugar or a few thin lemon zest curls add a pretty touch on top and amp up the fresh citrus aroma. For an extra pop, a dollop of whipped cream or a scoop of vanilla ice cream makes every bite feel indulgent.
Side Dishes
This cake pairs wonderfully with light, refreshing sides like fresh berries or a crisp green salad to balance the buttery richness. For brunches or gatherings, a cup of hot tea or coffee complements the cake’s tart and sweet flavors stunningly well.
Creative Ways to Present
Serve this cake in pretty glass dishes or layered parfait glasses with extra lemon filling or cream cheese dollops for a layered dessert look. You can also cut it into small squares for bite-sized treats perfect for parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the cake tightly with plastic wrap or foil and store it in the refrigerator. It stays fresh and delicious for up to 4 days, making it a convenient treat to enjoy throughout the week.
Freezing
If you want to save some for later, this lemon cream cheese dump cake freezes beautifully. Wrap tightly in foil and place in an airtight container. It can be frozen for up to 2 months without losing its charm. Just thaw it overnight in the fridge before serving.
Reheating
To bring back that warm, freshly-baked feeling, gently reheat slices in the microwave for about 20-30 seconds or warm the whole dish in the oven at 325°F for 10-15 minutes. This will revive the gooey melts and buttery crunch that makes this cake so irresistible.
FAQs
Can I use a different flavor of pie filling in this recipe?
Absolutely! While lemon is fantastic for a bright, fresh flavor, you can experiment with other fruit fillings like cherry, blueberry, or even peach for a new twist on the dump cake concept.
Do I have to use yellow cake mix, or can I use white or other types?
You can definitely swap in white cake mix or even a lemon-flavored mix to enhance the citrus notes. Just keep in mind the texture and sweetness levels might shift slightly depending on your choice.
Is it necessary to soften the cream cheese beforehand?
Yes, softening the cream cheese is important for easy mixing and to ensure the layer is smooth and creamy rather than lumpy. Room temperature cream cheese blends much more easily with the other ingredients.
Can I make this recipe gluten-free?
For a gluten-free version, choose a certified gluten-free lemon pie filling and cake mix. The rest of the ingredients are naturally gluten-free, so it’s an easy swap to keep this dessert allergy-friendly.
What’s the best way to serve leftover cake?
Leftover cake tastes amazing chilled or gently warmed. Adding a scoop of ice cream or a drizzle of fresh lemon glaze can make each bite feel freshly made all over again.
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe is a true crowd-pleaser that combines simplicity and decadent flavors with ease. Whether you bake it for weeknight dessert, a special occasion, or a casual get-together, it’s one of those recipes that wins hearts every single time. Give it a try and watch it become a beloved staple in your dessert repertoire!
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Lemon Cream Cheese Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Lemon Cream Cheese Dump Cake is a simple, delightful dessert featuring a tangy lemon pie filling base topped with a rich cream cheese layer and a golden crunchy cake mix topping. Perfect for a quick bake, this 12-serving cake combines the bright flavor of lemon with creamy, sweet notes in an easy-to-prepare, one-dish treat.
Ingredients
Lemon Base
- 1 can (21 oz) lemon pie filling
Cream Cheese Layer
- 8 oz cream cheese, softened
- ⅓ cup sugar
- 1 tsp vanilla extract
- 1 egg
Topping
- 1 box yellow or lemon cake mix
- ½ cup butter, melted
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the cake doesn’t stick.
- Spread the Lemon Filling: Dump the entire can of lemon pie filling into the prepared baking dish and spread it evenly to create the cake’s citrusy base.
- Make the Cream Cheese Layer: In a medium bowl, blend the softened cream cheese with sugar, vanilla extract, and egg until the mixture is smooth and creamy. Drop spoonfuls of this mixture evenly over the lemon filling layer.
- Sprinkle the Cake Mix: Evenly sprinkle the dry cake mix over the cream cheese-topped lemon base. There is no need to stir or mix; this dry layer adds a crisp texture when baked.
- Drizzle with Butter: Slowly pour the melted butter evenly over the dry cake mix, allowing it to moisten the topping thoroughly for a golden, crispy finish.
- Bake & Enjoy: Place the dish in the oven and bake for 40-45 minutes until the top is golden brown and bubbling. Let the cake cool slightly before serving to allow the layers to set.
Notes
- Make sure the cream cheese is softened to ensure a smooth cream cheese layer.
- Use a lemon or yellow cake mix depending on your flavor preference.
- For easier serving, allow the cake to cool for at least 15 minutes after baking.
- This cake can be made ahead and stored covered in the refrigerator for up to 3 days.
- Optionally, add a dusting of powdered sugar or a dollop of whipped cream when serving for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
