Why You’ll Love This Recipe
Lemon Cream Cheese Dump Cake Recipe is the ultimate no-fuss dessert that brings together the bright zing of lemon, the luscious richness of cream cheese, and the comforting sweetness of a buttery cake topping. This dessert is not only incredibly easy to make—requiring minimal ingredients and zero mixing—but it also tastes like something from a fancy bakery. Whether you’re hosting a get-together, attending a potluck, or simply craving a sweet treat, this dump cake delivers maximum flavor with minimum effort. It’s a guaranteed crowd-pleaser, combining tart, creamy, and crumbly textures in every bite. If you love lemon bars or cheesecake, this dessert takes that flavor to a whole new level with its gooey, soft center and golden, crisp top. Best of all, it’s versatile and can be served warm or cold, with or without a scoop of ice cream. You’re going to fall in love with how effortlessly this cake comes together—and how quickly it disappears!
Ingredients
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- Optional: 1 tsp vanilla extract
- Optional topping: whipped cream, fresh berries, or powdered sugar
Directions
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray with non-stick spray.
- Layer the Lemon Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Mix Cream Cheese Layer: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract (if using) until smooth. Drop spoonfuls of this cream cheese mixture evenly over the lemon pie filling. You don’t need to spread it; just dot it across the surface.
- Add the Cake Mix: Sprinkle the dry cake mix evenly over the top of the cream cheese layer. Do not mix.
- Drizzle Butter: Slowly drizzle the melted butter over the top of the dry cake mix, trying to cover as much of the surface as possible. It’s okay if some dry spots remain—they’ll bake up beautifully crispy.
- Bake the Cake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the edges are bubbling.
- Cool Slightly Before Serving: Let the dump cake cool for about 15–20 minutes before serving. This helps the layers set slightly while still being warm and gooey.
- Serve and Enjoy: Serve warm, room temperature, or chilled. Optional: top with whipped cream or fresh berries for an extra treat.
Servings and Timing
- Servings: 12 generous portions
- Prep Time: 10 minutes
- Bake Time: 40–45 minutes
- Cooling Time: 15 minutes
- Total Time: Approximately 1 hour 10 minutes
This recipe is ideal for both small and large gatherings. The ingredients are affordable and easy to find, making it a go-to dessert whenever you need something quick and delicious.
Variations
- Lemon Blueberry Dump Cake: Add 1 cup of fresh or frozen blueberries over the lemon pie filling before adding the cream cheese. The tartness of lemon pairs perfectly with the sweet burst of berries.
- Lemon Raspberry Version: Replace the lemon pie filling with half lemon and half raspberry pie filling for a sweet and tangy twist.
- Gluten-Free Option: Use a gluten-free yellow cake mix. Make sure to double-check all other ingredients for gluten content.
- Lemon Poppy Seed Dump Cake: Add 1 tablespoon of poppy seeds to the cake mix before sprinkling it over the cream cheese layer for a fun and flavorful variation.
- Extra Lemony Kick: Add 1 tablespoon of fresh lemon zest to the cream cheese mixture for a more intense lemon flavor.
- Crumb Topping: For extra texture, mix 1/4 cup of chopped nuts (like almonds or pecans) with the cake mix before drizzling with butter.
This recipe is easily adaptable. Feel free to play around with your favorite fruits or flavor combinations while keeping the base method the same.
Storage and Reheating
- Refrigeration: Once the dump cake has cooled to room temperature, cover the baking dish with plastic wrap or foil and store in the refrigerator for up to 5 days. You can also transfer leftovers to an airtight container.
- Freezing: You can freeze this dump cake for longer storage. Place slices in an airtight container or wrap tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: To reheat, place a slice on a microwave-safe plate and microwave for 20–30 seconds or until warm. For larger portions, reheat in a 300°F (150°C) oven for about 10 minutes.
While this cake is delicious straight from the fridge, warming it slightly brings out the gooey texture and melds the flavors beautifully—especially when paired with a scoop of vanilla ice cream.
FAQs
Can I use homemade lemon filling instead of canned?
Absolutely! If you have a favorite lemon curd or pie filling recipe, feel free to use it. Just make sure it’s about the same quantity—around 21 ounces—to keep the balance of the recipe.
Does it matter if I don’t use vanilla extract in the cream cheese layer?
Nope! The vanilla is optional. It adds a little depth of flavor, but the cake is just as delicious without it.
What if my cake mix has lumps after baking?
That’s normal. Dump cakes often have a slightly uneven texture on top because the butter doesn’t reach every spot. Some spots may be crisper, and others gooier—that’s part of its charm.
Can I use a different cake mix flavor?
Definitely! While yellow cake mix works great with lemon, white cake mix, lemon cake mix, or even angel food cake mix can work well. Each will change the flavor slightly but still taste amazing.
Can I use margarine instead of butter?
Yes, but real butter is highly recommended for the best flavor and texture. If using margarine, choose one with a high fat content (80% or more).
Is this a make-ahead dessert?
Yes! You can make it a day ahead and refrigerate. Serve it chilled or reheat before serving.
Can I make this in a smaller baking dish?
You can halve the recipe and use an 8×8-inch baking dish. Adjust baking time slightly—check for doneness around the 30-minute mark.
Conclusion
Lemon Cream Cheese Dump Cake is a must-try recipe that delivers everything you want in a dessert: bright citrus flavor, creamy richness, a buttery cake topping, and a foolproof method that even beginners can master. It’s a dish that looks and tastes like it took hours to prepare but actually comes together in less than 10 minutes of prep time. With its unique layers of lemony zing and sweet cream cheese, it offers a flavor profile that’s both comforting and refreshing.
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