If you love easy, sunny desserts that look impressive—and taste even better—let me introduce you to my favorite Lemon Cream Cheese Dump Cake. Imagine layers of zesty lemon pie filling, swirls of creamy cheesecake goodness, and a golden, buttery crumb on top, all baked together in one blissful dish. With minimal effort and maximum payoff, this Lemon Cream Cheese Dump Cake is the ultimate treat for lemon lovers, potlucks, or anytime you need a burst of springy sweetness.
Ingredients You’ll Need
You only need a handful of simple ingredients to create this showstopper, and every single one adds to the cake’s irresistible texture, vibrant flavor, or gorgeous presentation. Let’s break down what makes each component absolutely essential:
- Lemon cake mix: This is the magic shortcut for a tangy, tender crumb—and you don’t even have to prep it beyond opening the box.
- Lemon pie filling: Ready-made lemon pie filling brings instant bright flavor and luscious consistency, forming a sunny base.
- Cream cheese: Cubed and softened cream cheese melts into little pockets, giving the cake rich creaminess in every bite.
- Unsalted butter: Melted and drizzled on top, butter helps brown the top and gives that classic dump cake crunch.
- Powdered sugar: A pretty dusting after baking makes every slice look bakery-worthy, with a touch of extra sweetness.
- Lemon zest (optional): Add this for a punch of citrus aroma and a pop of yellow color—it truly takes the lemon flavor up a notch.
How to Make Lemon Cream Cheese Dump Cake
Step 1: Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or baking spray so nothing sticks—this step makes serving that first scoop effortless.
Step 2: Add the Lemon Pie Filling
Spread both cans of lemon pie filling into an even layer in the bottom of your prepared baking dish. This creates a juicy, tangy foundation for the Lemon Cream Cheese Dump Cake, infusing every forkful with bright flavor.
Step 3: Scatter the Cream Cheese
Take your softened, cubed cream cheese and scatter it evenly across the pie filling. The cream cheese melts as the cake bakes, leaving pockets of rich, creamy texture that pair beautifully with the lemon.
Step 4: Sprinkle Cake Mix Over the Top
Open your lemon cake mix and sprinkle the entire box evenly over the cream cheese and lemon filling, no need to mix. The dry cake mix will transform during baking, soaking up the flavors from below and crisping up on top.
Step 5: Drizzle with Melted Butter
Slowly drizzle your melted butter over the entire surface of the cake mix. Make sure to cover as much of the dry mix as possible—these buttery spots will turn deliciously golden and crisp during baking.
Step 6: Bake to Perfection
Pop the dish in the oven and bake for 35 to 40 minutes. You’re looking for a golden brown top and a bubbling edge; the enticing aroma will let you know it’s almost ready! Let the cake cool for about 10 minutes before finishing with toppings.
Step 7: Garnish and Serve
Just before serving, dust the top with powdered sugar and a sprinkle of lemon zest for extra flair. Your Lemon Cream Cheese Dump Cake should look bright, cheerful, and completely irresistible—just like it tastes!
How to Serve Lemon Cream Cheese Dump Cake
Garnishes
A dusting of powdered sugar and a scattering of fresh lemon zest make your Lemon Cream Cheese Dump Cake look as good as it tastes. For an added touch, you can even top each serving with a swirl of whipped cream or a few fresh berries if you’re feeling fancy.
Side Dishes
This cake plays well with a dollop of vanilla ice cream, a scoop of tangy frozen yogurt, or a petite serving of fresh fruit salad. They add creaminess or a refreshing contrast to each sweet, tangy bite, making this simple dessert feel extra special.
Creative Ways to Present
Serve individual portions in small bowls or glasses layered with extra whipped cream for an almost trifle-like look. For parties, cut the cooled cake into neat squares, top with a swirl of lemon buttercream, or scatter edible flowers for a beautiful presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Cream Cheese Dump Cake should be covered and refrigerated. It’ll stay perfectly moist and flavorful for up to 4 days—just make sure to use an airtight container to lock in freshness and prevent it from absorbing fridge odors.
Freezing
You can absolutely freeze Lemon Cream Cheese Dump Cake! Allow the cake to cool completely, then portion it into airtight, freezer-safe containers. It keeps well for up to 3 months. Thaw overnight in the fridge before you plan to enjoy it again.
Reheating
To reheat, just scoop your desired portion into a microwave-safe dish and warm it in 20-second bursts until heated through. If reheating larger portions, cover with foil and place in a 300°F oven until warmed to your liking.
FAQs
Can I use homemade lemon pie filling instead of canned?
Definitely! If you have a favorite homemade lemon pie filling recipe, go for it; just use about 42 ounces total. The flavor may even be more vibrant with homemade filling.
Can I use other flavors of cake mix?
Yes! White or yellow cake mix works well if you want to soften the lemony punch, and even vanilla or butter mixes will create a delicious twist on Lemon Cream Cheese Dump Cake.
Do I need to soften the cream cheese first?
Softening the cream cheese makes it easier to cube and helps it melt more smoothly into little creamy pockets as the cake bakes. If you forget, pop it in the microwave for about 15 seconds.
Can I add anything else to the filling?
Absolutely! Try adding a handful of white chocolate chips or some chopped fresh raspberries for a fruity, sweet burst in every bite of your Lemon Cream Cheese Dump Cake.
Is it best served warm or chilled?
Lemon Cream Cheese Dump Cake is delicious both ways. Warm, it’s gooey and comforting, while chilled slices have a cheesecake-like texture. I recommend trying both to decide your favorite!
Final Thoughts
There’s just something about this Lemon Cream Cheese Dump Cake that puts everyone in a good mood—it’s bright, simple, and guaranteed to impress, even on your busiest days. Don’t wait for a special occasion; dive in and treat yourself to a taste of sunshine today!
Print
Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tangy sweetness of Lemon Cream Cheese Dump Cake, a delightful dessert that combines the zesty flavors of lemon with the richness of cream cheese. This easy-to-make treat is a perfect balance of citrus and creaminess that will have your taste buds singing with joy.
Ingredients
Lemon Cream Cheese Dump Cake:
- 1 box (15.25 ounces) lemon cake mix
- 2 cans (21 ounces each) lemon pie filling
- 1 package (8 ounces) cream cheese, softened and cubed
- 1/2 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Layer the Ingredients: Spread the lemon pie filling in the dish, top with cream cheese, sprinkle with cake mix, and drizzle with melted butter.
- Bake: Bake for 35–40 minutes until golden and crisp.
- Finish and Serve: Cool for 10 minutes, dust with powdered sugar and lemon zest, and serve warm or at room temperature.
Notes
- For added decadence, sprinkle white chocolate chips on top before baking.
- Pair with vanilla ice cream or whipped cream for a delightful combination.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 32 g
- Sodium: 390 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
