If you’re looking for a dessert that brings sunshine in every bite, the Lemon Cream Cheese Dump Cake Recipe is pure magic. This cake effortlessly blends tangy lemon pie filling with rich, creamy cream cheese and the comforting crumb of a yellow cake mix. It’s one of those no-fuss recipes that feels like a bit of indulgence and a lot of joy, perfect for casual gatherings or whenever you want a dessert that brightens up the day. The combination is simply irresistible, delivering a moist, flavorful treat that’s as easy to make as it is to devour.
Ingredients You’ll Need
Gathering simple, everyday ingredients makes this cake both accessible and dependable while each component plays an important role in flavor and texture. From the zesty brightness of lemon pie filling to the buttery crunch of nuts, these ingredients come together to create a perfectly balanced dessert.
- Lemon pie filling: Provides that bright, tangy base with a lovely lemon zest and sweet syrup.
- Cream cheese: Adds richness and a smooth creamy texture that balances the citrus nicely.
- Granulated sugar: Sweetens the cream cheese layer for a smooth, tasty contrast.
- Vanilla extract: Enhances the dessert’s aroma and adds subtle warmth.
- Yellow cake mix: Acts as a convenient and fluffy topping that bakes up golden and tender.
- Unsalted butter: Gives the cake mix topping its crispy, buttery finish when drizzled evenly.
- Chopped pecans or walnuts (optional): Add a delightful crunch and nutty flavor when sprinkled on top.
- Powdered sugar (optional): For a light dusting to finish and add visual appeal.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prep Your Oven and Dish
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This step ensures your cake won’t stick and bakes evenly, setting the stage for everything to come together flawlessly.
Step 2: Mix the Cream Cheese Layer
In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until perfectly smooth and creamy. This mix forms a luscious layer that beautifully complements the tang of the lemon filling.
Step 3: Layer the Lemon Pie Filling
Spread the lemon pie filling evenly across the bottom of your prepared baking dish. This luscious layer provides the signature bright lemon flavor that is key to the Lemon Cream Cheese Dump Cake Recipe.
Step 4: Add the Cream Cheese Dollops
Drop spoonfuls of the cream cheese mixture over the lemon pie filling. Don’t worry about spreading it perfectly – little pockets of cream cheese throughout the cake add delightful creaminess.
Step 5: Top with Cake Mix
Sprinkle the yellow cake mix evenly over the cream cheese layer. This easy-to-use cake mix becomes the golden, cakey crust that contrasts delightfully with the creamy middle layers.
Step 6: Butter and Nuts Finish
Drizzle melted butter all over the cake mix top. If you love a bit of texture and added flavor, sprinkle chopped pecans or walnuts on top before baking. This creates a beautifully crisp topping with a touch of nutty richness.
Step 7: Bake to Golden Perfection
Bake your masterpiece for 40-45 minutes until the top is golden brown and the cake is set. This ensures that the cake layers meld together while developing a slightly crisp, buttery finish.
Step 8: Cool and Optional Dusting
Allow the cake to cool slightly before serving to let the flavors settle. A light dusting of powdered sugar adds lovely decoration and an extra hint of sweetness if you like.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
This cake shines on its own, but simple garnishes like a sprinkle of powdered sugar, a few fresh lemon slices, or a couple of mint leaves can elevate its presentation. Whipped cream or a scoop of vanilla ice cream alongside adds a creamy, cool contrast that’s irresistible.
Side Dishes
Pair your Lemon Cream Cheese Dump Cake Recipe with fresh berries or a light fruit salad for a refreshing complement. It also pairs beautifully with a simple cup of tea or coffee, making it ideal for afternoon gatherings or cozy dessert moments.
Creative Ways to Present
For a special touch, try serving the cake in individual glass jars or pretty ramekins. Layering with extra lemon curd or topping with toasted coconut flakes can add more texture and a festive vibe. This cake is versatile enough to be either rustic and casual or dressed up for celebrations.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered tightly in the refrigerator for up to 4 days. Keeping it chilled ensures the cream cheese layer stays fresh and the cake remains moist without drying out.
Freezing
This dump cake freezes well. Wrap it tightly in plastic wrap and then aluminum foil or place in an airtight container before freezing for up to 2 months. Thaw overnight in the fridge before serving for best texture and flavor.
Reheating
To enjoy warm cake, reheat individual slices in the microwave for 20-30 seconds or place the whole portion in a preheated oven at 325°F (160°C) for about 10-15 minutes. This restores that freshly baked feeling without drying the cake out.
FAQs
Can I use cream cheese that isn’t softened?
Softened cream cheese is essential for smooth mixing and spreading. Using cold or hard cream cheese will make it difficult to combine with sugar and vanilla, potentially leaving lumps in your cake.
What if I don’t have lemon pie filling?
You can make a quick homemade lemon filling using fresh lemon juice, sugar, and cornstarch, but the canned filling provides an easy shortcut with perfect consistency. Another option is lemon curd, though it’s more intense and less jelly-like.
Is it necessary to add nuts on top?
The nuts add delightful texture and a subtle nuttiness, but they are totally optional. If you have allergies or just prefer a smoother cake, feel free to skip them.
Can I use a different cake mix?
Yellow cake mix is recommended for its sweet, buttery flavor that complements the lemon, but white or even angel food cake mix can be used. Just keep in mind the taste and texture might vary slightly.
How do I know when the cake is done?
The top should turn a lovely golden brown and the edges will start to pull away from the pan. You can insert a toothpick into the cake mix topping—it should come out mostly clean with maybe a few moist crumbs, but no wet batter.
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe is truly a slice of happiness and simplicity rolled into one. It’s the kind of dessert you’ll want to keep in your recipe rotation for quick celebrations or sweet moments anytime. With its vibrant lemon flavor, creamy layers, and buttery cake crust, it’s sure to win hearts and become a personal favorite. Trust me, once you try this, it’ll be your go-to whenever you need a little lemony lift!
Print
Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Lemon Cream Cheese Dump Cake is a simple, delicious dessert that combines tangy lemon pie filling with creamy sweetened cream cheese, topped with moist yellow cake mix and a buttery, nutty crust. This dump-and-bake recipe requires minimal effort and results in a luscious, crowd-pleasing cake perfect for gatherings or a comforting treat.
Ingredients
Lemon Layer
- 1 can (21 oz) lemon pie filling
Cream Cheese Mixture
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Cake Layer
- 1 package (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
Toppings (Optional)
- 1 cup chopped pecans or walnuts
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy removal of the cake.
- Make Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth, creamy, and well combined.
- Layer Lemon Pie Filling: Spread the lemon pie filling evenly over the bottom of the prepared baking dish, creating a tangy base layer for the cake.
- Add Cream Cheese Mixture: Drop spoonfuls of the prepared cream cheese mixture evenly over the lemon pie filling to create a rich, creamy layer.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the cream cheese layer, covering it completely.
- Drizzle Melted Butter and Add Nuts: Drizzle the melted unsalted butter evenly over the cake mix to moisten it during baking. If desired, sprinkle the chopped pecans or walnuts on top for added texture and flavor.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until the top turns golden brown and the cake is set and cooked through.
- Cool and Serve: Allow the cake to cool slightly before serving. Optionally, dust the top with powdered sugar for a touch of sweetness and presentation.
Notes
- You can substitute lemon pie filling with homemade lemon curd for a fresher taste.
- Ensure the cream cheese is softened to avoid lumps when mixing.
- For a nut-free version, omit the pecans or walnuts.
- If you prefer a tangier flavor, add a tablespoon of lemon zest to the cream cheese mixture.
- Store leftovers in the refrigerator for up to 3 days; warm slightly before serving.
