If you’ve been on the hunt for a dessert that combines tangy brightness with rich creaminess and is unbelievably simple to make, you have to try this Lemon Cream Cheese Dump Cake Recipe. It takes just a handful of everyday ingredients and effortlessly layers bursts of zesty lemon with smooth cream cheese, all wrapped up in a tender, buttery cake crust. This recipe delivers a spectacular balance of flavors and textures that’s perfect for any occasion, whether it’s a casual family dinner or a special celebration. Trust me, once you try this Lemon Cream Cheese Dump Cake Recipe, it will quickly become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
This Lemon Cream Cheese Dump Cake Recipe is wonderfully simple because it uses straightforward ingredients that each play a crucial role in creating layers of flavor and texture. From the tangy lemon pie filling to the silky cream cheese and the buttery cake crumb topping, every component is essential to the perfect outcome.
- Cream cheese (16 ounces, room temperature): Provides a rich, creamy base that contrasts beautifully with the lemon’s tang.
- Unsalted butter (10 tablespoons melted, plus more for greasing): Adds moisture and a golden buttery crumb that’s irresistible.
- Yellow, butter, or lemon cake mix (1 box, 13.25-15.25 ounces): The backbone of the quick crust and crumb topping with a hint of sweetness.
- Lemon pie filling (1 can, 21 ounces, divided): Loads of bright, citrusy flavor that makes this cake sing.
- Large egg (1): Helps to bind and add structure to the cream cheese mixture.
- Powdered sugar (1/2 cup): Sweetens and smooths the cream cheese layer with a delicate texture.
- Kosher salt (1/2 teaspoon): Enhances all the flavors without overpowering the lemony goodness.
- Whipped cream or vanilla ice cream: Optional, but perfect for serving to add creaminess and cool contrast.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Preheat and Prep Your Baking Dish
Start your Lemon Cream Cheese Dump Cake Recipe by heating your oven to 350°F. While it warms up, lightly grease an 8×8- or 9×9-inch baking dish with unsalted butter to ensure your cake won’t stick and will bake evenly with a delicious golden edge.
Step 2: Prepare the Crust Mixture
Combine the 10 tablespoons of melted butter with the entire box of cake mix in a medium bowl. Use a fork to mix until fully combined and crumbly. Then reserve about 1 1/2 cups of this mixture to press into the bottom of your prepared baking dish. This crust layer gives the cake a lovely buttery base that crisps up just right.
Step 3: Make the Cream Cheese Layer
In a stand mixer or with a hand mixer, beat the room temperature cream cheese, half of the lemon pie filling, the egg, powdered sugar, and kosher salt together on medium speed. Keep mixing until it turns light, fluffy, and perfectly smooth—this usually takes about 2 minutes. Carefully spread this luscious cream cheese mixture over the crust, creating a velvety middle layer full of luscious tang and sweetness.
Step 4: Add the Lemon Pie Filling
Gently spoon the remaining lemon pie filling over the cream cheese layer, spreading it out evenly. This vibrant lemon layer adds bursts of juicy citrus flavor and delightful texture that truly define this Lemon Cream Cheese Dump Cake Recipe.
Step 5: Top with the Crumb Layer
Finally, sprinkle the remaining cake mix and butter mixture evenly over the top. This crumbly topping will bake into a golden, buttery finish that contrasts beautifully with the creamy and fruity layers beneath, making each bite irresistible.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
To elevate your Lemon Cream Cheese Dump Cake Recipe presentation and flavor, try adding a dollop of freshly whipped cream or a scoop of smooth vanilla ice cream. A little lemon zest sprinkled on top can brighten up every bite and add a stunning visual touch that’s sure to impress your guests.
Side Dishes
This cake pairs wonderfully with a hot cup of tea or freshly brewed coffee, balancing out the citrus tartness. If you’re serving it at a brunch or special event, fresh berries or a simple fruit salad on the side complements the cake’s rich cream cheese layer beautifully without overpowering it.
Creative Ways to Present
For a fun twist, serve individual portions in pretty glass cups or jars layered with a spoonful of lemon curd and crushed graham crackers beneath the cake pieces for added crunch and flair. You can also freeze small squares on a platter and serve them as chilled, refreshing bites on a hot day.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the cake tightly with plastic wrap or store it in an airtight container. Leftovers will stay fresh in the refrigerator for up to 4 days—perfect for snacking or dessert later in the week without any loss of flavor or texture.
Freezing
This Lemon Cream Cheese Dump Cake Recipe freezes brilliantly. Wrap individual slices in plastic wrap and then foil to prevent freezer burn. Frozen pieces can be stored for up to 2 months and make for a quick dessert option when you’re craving something sweet and lemony.
Reheating
To enjoy the cake warm, thaw refrigerated or frozen pieces in the fridge overnight, then microwave for 20-30 seconds to bring back that freshly baked softness. Alternatively, you can reheat slices in a preheated oven at 325°F for about 10 minutes.
FAQs
Can I use a different type of cake mix?
Absolutely! While yellow, butter, or lemon cake mix are recommended for the best flavor, you can experiment with white cake mix or even almond-flavored mix to vary the taste profile of your Lemon Cream Cheese Dump Cake Recipe.
What if I don’t have lemon pie filling?
If you can’t find lemon pie filling, a good-quality lemon curd can be a fantastic substitute. Just be sure to adjust the quantity to maintain the right balance of moisture and flavor in the cake.
Can I make this recipe dairy-free?
With a few swaps, yes! Use dairy-free cream cheese, vegan butter, and a suitable dairy-free cake mix. Keep in mind texture and flavor may slightly differ, but it will still be delicious and capture the essence of the Lemon Cream Cheese Dump Cake Recipe.
Is it necessary to use the egg in the cream cheese layer?
The egg helps bind the cream cheese mixture and adds structure, but you could substitute it with a flax egg or omit it if you want a softer texture. Just be aware the final layer might be slightly less firm.
How do I know when the cake is done baking?
The cake is done once the topping looks golden brown and set, and the cream cheese layer is bubbling around the edges. A toothpick inserted into the crust layer should come out with moist crumbs but no raw batter.
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe is a shining example of how simple ingredients and a little love can create a show-stopping dessert that everyone will adore. It’s perfect for when you want something quick but impressive, bursting with bright lemon flavor and smooth creamy decadence. I encourage you to try this recipe soon and watch it become a treasured go-to treat in your kitchen!
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Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Dump Cake is a deliciously simple dessert combining a buttery cake mix crust, a creamy lemon-flavored cream cheese filling, and a tangy lemon pie filling topping. With minimal prep and just one baking step, this dump cake is perfect for a quick, crowd-pleasing treat that pairs beautifully with whipped cream or vanilla ice cream.
Ingredients
Crust and Topping
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for the baking dish
- 1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix
Cream Cheese Layer
- 16 ounces cream cheese, at room temperature
- 1 (21-ounce) can lemon pie filling, divided
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
Serving
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C). Lightly coat an 8×8- or 9×9-inch baking dish with unsalted butter to prevent sticking.
- Prepare the crust mixture: In a medium bowl, combine 10 tablespoons of melted unsalted butter with the entire box of cake mix. Use a fork to mix until well incorporated. Transfer about 1 1/2 cups of this mixture into the prepared baking dish and press it lightly into an even, thin crust layer.
- Make the cream cheese layer: Using a hand mixer or stand mixer with a whisk attachment, beat the room-temperature cream cheese, 1/2 cup of the lemon pie filling, the large egg, powdered sugar, and kosher salt on medium speed until the mixture is light, fluffy, and smooth, approximately 2 minutes. Spread this cream cheese mixture evenly over the crust layer in the baking dish.
- Add the lemon pie filling: Evenly spread the remaining lemon pie filling over the cream cheese layer, creating a bright and tangy middle layer.
- Top with crumb layer: Sprinkle the remaining cake mix and melted butter mixture evenly over the top of the lemon filling to create a crumbly topping.
- Bake the dump cake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is lightly golden and the filling is bubbly.
- Cool and serve: Allow the cake to cool slightly before serving. For an indulgent touch, serve warm with whipped cream or vanilla ice cream.
Notes
- Be sure to use room temperature cream cheese to ensure a smooth, lump-free filling.
- You can substitute the lemon pie filling with any fruit pie filling of your choice for variation.
- If you prefer a tangier flavor, increase the lemon pie filling used in the cream cheese layer.
- Use a baking dish size between 8×8 and 9×9 inches to get the best texture and baking outcome.
- Cooling the cake for 10-15 minutes helps the layers set better before slicing.
