If you’re searching for a dessert that feels like a warm hug with a bright, zesty twist, the Lemon Cream Cheese Dump Cake Recipe is your new best friend in the kitchen. This insanely easy treat combines creamy, tangy lemon pie filling with rich cream cheese, all topped with a buttery cake crust that bakes up golden and perfectly gooey. It’s a one-dish wonder that looks impressive but requires minimal effort, making it ideal for busy weeknights, casual gatherings, or whenever you crave a burst of citrusy sweetness with creamy indulgence.
Ingredients You’ll Need
The magic of this Lemon Cream Cheese Dump Cake Recipe starts with simple, everyday ingredients that each bring something special to the table. From the zesty brightness of the lemon filling to the rich, creamy texture of the cream cheese and the buttery crunch of the cake topping, all components work together to create that ultimate melt-in-your-mouth finish.
- Lemon Pie Filling: The heart of the cake, providing sweet and tangy lemon flavor that’s both vibrant and comforting.
- Cream Cheese: Softened and cubed, it adds a rich, creamy layer that balances the tartness beautifully.
- Yellow Cake Mix: A classic base that bakes up into a crispy, buttery topping sealing all flavors perfectly.
- Butter: Cold and sliced, it melts into the cake mix creating a golden, flaky crust essential for that “dump cake” magic.
- Lemon Zest (optional): Just a teaspoon to enhance brightness and elevate the lemony aroma in each bite.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prep Your Baking Dish
Start by preheating your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Greasing is key here to ensure your cake releases easily once baked and that nothing sticks to the sides during those golden moments in the oven.
Step 2: Layer the Lemon Pie Filling
Pour the lemon pie filling evenly into the bottom of your prepared dish. This layer is what gives the cake its signature citrus punch—make sure it’s spread smoothly for an even burst of flavor in every bite.
Step 3: Add Cubed Cream Cheese
Scatter the softened, cubed cream cheese evenly over the lemon filling. These creamy morsels will melt slightly as the cake bakes, creating pockets of luscious richness that perfectly balance the tangy lemon.
Step 4: Sprinkle the Dry Cake Mix
Next, sprinkle your dry yellow cake mix over the cream cheese and lemon layers. Don’t stir or mix—this layering technique is what gives the dump cake its signature contrast of textures, with cake mix on top that crisps beautifully.
Step 5: Dot with Butter Slices
Arrange thin slices of cold butter evenly across the surface of the cake mix. This step is crucial because as the butter melts, it soaks into the cake mix, creating a golden, buttery crust that’s irresistibly flaky and rich.
Step 6: Bake Until Golden and Bubbling
Bake your masterpiece uncovered for 35 to 40 minutes. Keep an eye out for that golden crust forming and bubbly edges—that’s when you know the Lemon Cream Cheese Dump Cake Recipe is ready to come out of the oven and wow your taste buds.
Step 7: Cool and Serve
After baking, let the cake cool for about 15 minutes. This short rest helps the layers settle, making it easier to serve. Enjoy it warm for that melty, gooey delight, or pop it in the fridge for a chilled, firmer version to savor later.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
While the cake is delightful on its own, adding a few simple garnishes can elevate the presentation and flavor. Try sprinkling some extra fresh lemon zest over each slice or dusting lightly with powdered sugar for a pretty, delicate finish. A dollop of whipped cream or a scoop of vanilla ice cream also pairs beautifully, adding extra creaminess that complements the cake’s tang and sweetness perfectly.
Side Dishes
This cake stands as a spectacular dessert on its own, but if you want to round out a meal, pairing it with a fresh fruit salad or a light, herbal tea can balance its richness. A crisp green salad with a citrus vinaigrette also works if it’s part of a brunch spread, balancing sweet and savory wonderfully.
Creative Ways to Present
Looking to impress guests? Serve the Lemon Cream Cheese Dump Cake Recipe straight from the baking dish in rustic style or slice it up and plate with a sprig of mint and a thin slice of lemon on top for a refined touch. You can also serve individual portions in small ramekins layered with extra cream cheese or lemon curd for a more interactive dessert experience.
Make Ahead and Storage
Storing Leftovers
Leftovers of this dump cake can be stored covered in the refrigerator for up to 4 days. Make sure it’s cool before covering to keep the cake layers from becoming soggy. The flavors actually deepen over time, making the next day’s dessert even more indulgent.
Freezing
If you want to freeze your dump cake, wrap it tightly in plastic wrap and then aluminum foil, or place it in an airtight container. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating or serving cold.
Reheating
Reheat leftovers gently in a microwave or oven. For a quick fix, microwave individual slices for 20 to 30 seconds until warm and melty. To restore some crispness to the topping, reheat in a 325°F (160°C) oven for 10-15 minutes but watch carefully to avoid drying out the cake.
FAQs
Can I use cream cheese that is not softened?
It’s best to use softened cream cheese for the Lemon Cream Cheese Dump Cake Recipe so it melts and spreads evenly, creating those lovely creamy pockets throughout the cake.
What if I don’t have lemon pie filling?
If you can’t find lemon pie filling, you can use lemon curd or a combination of lemon juice mixed with a bit of sugar and cornstarch cooked down to a thick consistency. Just make sure it’s thick enough to hold in the layers.
Can I substitute the yellow cake mix with another flavor?
While yellow cake mix works great because of its buttery flavor, you can experiment with white or even pound cake mixes for a different taste and texture. Just note that the flavor profile changes slightly with different mixes.
Is it possible to make this cake dairy-free?
You can try using dairy-free cream cheese and vegan butter alternatives, along with a dairy-free lemon filling, but results may vary. The texture might change, but it can still be delicious and a great option for those with dietary restrictions.
How can I tell when the cake is done baking?
Look for a golden brown crust on top with bubbling edges where the lemon filling peeks through. The butter should have melted into the cake topping, creating a crispy, flaky texture. If the cake looks raw or overly moist on top, give it a few more minutes but watch closely.
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe is truly a treasure for anyone who loves effortless desserts bursting with flavor and texture. It’s a fantastic way to bring a bit of sunshine and indulgence to your day without complicated steps or fancy ingredients. Trust me, once you make it, this recipe will become one of your go-to favorites to impress friends or treat yourself whenever the craving hits. Don’t wait—dig in and enjoy the delicious harmony of lemon and cream cheese wrapped in buttery cake goodness.
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Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Dump Cake is a vibrant, tangy dessert made by layering lemon pie filling, cream cheese, and yellow cake mix, then topped with cold butter slices and baked to golden perfection. It’s an effortless, no-mix, no-whisk recipe perfect for any occasion, delivering a creamy, luscious texture with a bright lemony punch.
Ingredients
Filling
- 2 cans (21 oz each) Lemon Pie Filling
- 1 teaspoon Lemon Zest (optional, for brightness)
Cream Cheese Layer
- 1 block (8 oz) Cream Cheese, softened and cubed
Cake Layer
- 1 box (15.25 oz) Yellow Cake Mix
- 1/2 cup (1 stick) Butter, cold and sliced
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Lemon Pie Filling: Evenly spread the lemon pie filling across the bottom of the prepared baking dish, making sure it’s level for an even bake.
- Add Cream Cheese: Scatter the softened and cubed cream cheese pieces evenly over the lemon filling, allowing pockets of creamy texture throughout the cake.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the cream cheese and lemon layers. Avoid stirring to keep distinct layers intact.
- Top with Butter: Arrange thin slices of cold butter evenly over the top of the cake mix layer to create a rich, buttery crust as it bakes.
- Bake: Place the dish uncovered in the oven and bake for 35 to 40 minutes until the top is golden brown and bubbly at the edges.
- Cool and Serve: Allow the cake to cool for about 15 minutes. Serve warm for a melty experience or refrigerate for a chilled, firmer dessert.
Notes
- Do not stir after layering the ingredients to maintain distinct layers.
- Use cold butter slices to achieve a crisp, buttery topping.
- Lemon zest is optional but enhances the lemon brightness and flavor.
- This dessert is best served slightly warm or chilled.
- Make sure to grease the baking dish well to avoid crust sticking.
