Name: Lemon Cream Cheese Dump Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box lemon cake mix (15.25 oz); 1 can lemon pie filling (21 oz); 8 oz cream cheese (softened and cut into small pieces); 1/2 cup granulated sugar; 1/2 cup unsalted butter (melted); 1 teaspoon vanilla extract; powdered sugar; whipped cream; lemon zest

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If there’s one dessert that perfectly toes the line between bright and rich, fresh and indulgent, it’s the Lemon Cream Cheese Dump Cake. Every bite is an instant mood-lifter, marrying zingy citrus with a silky, sweet cream cheese layer nestled under a golden, buttery cake topping. Best of all, it’s shockingly easy to put together—no expert baking skills required! Whether you need a last-minute treat for a gathering or just want to spoil your family on a weeknight, this recipe is guaranteed to delight lemon lovers and anyone who appreciates a decadent yet effortless dessert.

Lemon Cream Cheese Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the true joys of Lemon Cream Cheese Dump Cake is how it transforms a handful of simple supermarket staples into something truly special. Each ingredient plays a starring role, from the tart filling to the creamy middle, ensuring every spoonful is irresistible.

Lemon Cake Mix: This is your shortcut to a tender, flavorful cake layer with a beautiful golden color and plenty of citrus zing.
Lemon Pie Filling: The heart of our recipe, this brings bold, sweet-tart flavor and a delightfully gooey texture you’ll crave.
Cream Cheese (softened): For an irresistible creamy layer that melts beautifully into the warm cake, adding body and richness.
Granulated Sugar: A little sweetness lifts the cream cheese and balances the bright lemon flavors.
Unsalted Butter (melted): Drizzled on top to create that classic buttery, crumbly topping that’s pure comfort food.
Vanilla Extract: Just a teaspoon deepens the flavor and rounds out the tang of the lemon and cream cheese.
Optional Toppings (powdered sugar, whipped cream, lemon zest): These finishing touches let you personalize your Lemon Cream Cheese Dump Cake to fit any occasion or craving.

How to Make Lemon Cream Cheese Dump Cake

Step 1: Prep Your Baking Dish and Oven

Start by preheating your oven to 350°F, setting the stage for that delicious aroma to fill your kitchen. Grab a 9×13-inch baking dish and give it a light coating of nonstick spray or butter, making cleanup painless and ensuring that glorious sticky edges release every time.

Step 2: Layer the Lemon Pie Filling

Open up your can of lemon pie filling and spread it evenly across the prepared baking dish. This glistening layer forms the bright, gooey base of your Lemon Cream Cheese Dump Cake and guarantees every serving will have plenty of sunny citrus flavor.

Step 3: Mix and Dollop the Cream Cheese Layer

In a small bowl, beat together your softened cream cheese, granulated sugar, and vanilla extract until completely smooth—no lumps allowed! Drop generous spoonfuls of this creamy mixture over the lemon layer. It doesn’t have to be perfect; it’ll melt and swirl as it bakes, creating pockets of tangy, decadent goodness.

Step 4: Sprinkle on the Cake Mix

Without mixing, simply sprinkle your dry lemon cake mix straight from the box all across the surface. Try to achieve a fairly even coverage, but don’t worry if it looks rustic—the magic of a dump cake is that effortlessness counts as charm.

Step 5: Drizzle on the Butter and Bake

Warm your butter until melted, then slowly drizzle it over the cake mix, making sure as much of the dry mix is covered as possible. This step gives your Lemon Cream Cheese Dump Cake its iconic buttery, craggy crust. Pop it in the oven and bake for 40–45 minutes, or until the top is golden and bubbly at the edges.

Step 6: Cool and Finish with Toppings

Let the cake cool for at least 10–15 minutes before serving—it’ll be piping hot and needs a moment to settle. For extra flair, dust with powdered sugar, spoon on some whipped cream, and shower with a little lemon zest. Pure joy!

How to Serve Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake Garnishes

Don’t skip the final touches! A simple dusting of powdered sugar instantly perks up the appearance, while fresh lemon zest adds a pop of color and fragrance. For special occasions or just because, a swirl of whipped cream or even a scoop of vanilla ice cream on the side turns your Lemon Cream Cheese Dump Cake into a truly show-stopping dessert.

Side Dishes

This cake loves the company of light, fresh accompaniments. A big bowl of seasonal berries or a sprig of mint both cut through the richness and echo the breezy flavors of the cake. For a more indulgent spread, serve alongside more lemony treats, like lemon cookies or tart lemon bars, for a dessert table that sparkles.

Creative Ways to Present

Think beyond the simple slice! Lemon Cream Cheese Dump Cake is wonderful spooned warm into parfait glasses and layered with whipped cream and berries, or cubed and threaded onto skewers with fresh fruit for picnic-perfect fun. Making mini versions in ramekins is ideal for dinner parties or bake sales—they look adorable and are portioned to perfection.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Simply cover the baking dish tightly or transfer the extra cake into an airtight container. Store in the refrigerator for up to four days. The creamy and citrusy layers keep beautifully moist and flavorful, making late-night snacking especially tempting.

Freezing

Yes, you can absolutely freeze Lemon Cream Cheese Dump Cake. Slice cooled cake into portions and wrap tightly in plastic wrap, then place in a freezer-safe bag or container. It’ll keep for up to three months. When cravings strike, you’re never more than a quick reheat away from dessert bliss.

Reheating

To enjoy that just-baked taste, warm individual servings in the microwave for about 20–30 seconds, or until heated through. If you’d like to reheat larger portions, cover with foil and bake in a 300°F oven until warm. Top with fresh whipped cream and zest to revive all those lively flavors.

FAQs

Can I use homemade lemon curd instead of pie filling?

Absolutely! Homemade lemon curd gives an extra-luxurious, more nuanced citrus flavor. Just be sure to use the same quantity as the pie filling to keep the proportions right.

Do I need to soften the cream cheese first?

Yes. Softened cream cheese blends smoothly and prevents lumps in your creamy layer. If you forgot to take it out early, a quick 15-second zap in the microwave does the trick.

What’s the best way to ensure an even buttery topping?

Try to drizzle the melted butter as evenly as possible over the entire surface—don’t worry if some dry spots remain, as they’ll settle during baking. If you prefer a softer cake top, loosely cover with foil for the last 10 minutes.

Can I make this a day ahead?

Definitely! Lemon Cream Cheese Dump Cake tastes fantastic the next day—the flavors meld and it holds up so well. Simply store in the fridge, then reheat or serve at room temperature when ready.

Is this recipe suitable for vegetarians?

Yes, every ingredient in this Lemon Cream Cheese Dump Cake keeps it vegetarian-friendly. Just check your preferred brands of cake mix and pie filling to confirm there are no hidden animal-based ingredients.

Final Thoughts

There’s just something magical about the way Lemon Cream Cheese Dump Cake brings together the brightness of citrus and the richness of cream cheese in such a quick, low-fuss bake. Whether you’re a lifelong lemon lover or simply looking for your next crowd-pleaser, don’t miss your chance to try this recipe—it may just become your new go-to dessert!

Lemon Cream Cheese Dump Cake Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of zesty lemon flavors and rich cream cheese with this easy-to-make Lemon Cream Cheese Dump Cake. A perfect dessert for any occasion!

Ingredients

Scale

Lemon Cream Cheese Dump Cake:

1 box lemon cake mix (15.25 oz)
1 can lemon pie filling (21 oz)
8 oz cream cheese (softened and cut into small pieces)
1/2 cup granulated sugar
1/2 cup unsalted butter (melted)
1 teaspoon vanilla extract

Optional Toppings:

powdered sugar
whipped cream
lemon zest

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Instructions

Preheat Oven and Prepare Dish: Preheat oven to 350°F and grease a 9×13-inch baking dish.
Layer Lemon Filling: Spread the lemon pie filling in the baking dish.
Prepare Cream Cheese Mixture: In a bowl, mix cream cheese, sugar, and vanilla until smooth.
Layer Cream Cheese: Drop spoonfuls of the cream cheese mix over lemon filling.
Add Cake Mix: Sprinkle dry cake mix evenly over the cream cheese.
Drizzle Butter: Pour melted butter over the cake mix.
Bake: Bake for 40–45 minutes until golden and bubbly.
Cool and Serve: Let cool for 10–15 minutes before serving. Optionally, add toppings.