Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a delightfully simple dessert that’s bursting with tangy lemon flavor and creamy richness. Perfect for busy home cooks, it requires minimal effort but delivers a deliciously moist and tender cake every time.

Ingredients

• 1 (21-ounce) can lemon pie filling
• 1 (8-ounce) block cream cheese, softened and cut into cubes
• 1 (15.25-ounce) box yellow cake mix or lemon cake mix
• ½ cup unsalted butter, melted
• Optional toppings: powdered sugar, whipped cream, lemon zest

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
2. Step 2: Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
3. Step 3: Distribute the cream cheese cubes evenly over the lemon pie filling.
4. Step 4: Sprinkle the dry cake mix evenly over the top without mixing it in.
5. Step 5: Drizzle the melted butter evenly over the cake mix, covering as much area as possible.
6. Step 6: Bake for 35–45 minutes or until the top is golden brown and bubbly.
7. Step 7: Allow the cake to cool for 10–15 minutes before serving. Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream.

Tips & Variations

• Use lemon cake mix instead of yellow for an extra lemony punch.
• For a richer texture, use full-fat cream cheese and unsalted butter.
• Add a sprinkle of lemon zest on top before baking for more citrus aroma.
• Try swapping lemon pie filling with pineapple or cherry pie filling for different flavors.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions gently in the microwave for 20-30 seconds or until warmed through. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the cake mix with a gluten-free yellow or lemon cake mix, but check that other ingredients, like pie filling, are also gluten-free.

Do I need to mix the batter?

No mixing is required. This is a dump cake, so you layer the ingredients as directed and bake. The cake mix and butter will combine in the oven to create a tender topping.

Lemon Cream Cheese Dump Cake Recipe

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★★★★★

5 from 138 reviews

This Lemon Cream Cheese Dump Cake is a delightfully easy dessert combining lemon pie filling, cream cheese, and yellow cake mix baked to golden perfection. The luscious layers of tart lemon and creamy cheese topped with a buttery cake crust create a deliciously moist and tangy treat perfect for any occasion.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 (21-ounce can) lemon pie filling
• 1 (8-ounce block) cream cheese, softened and cut into cubes

Cake Topping

• 1 (15.25 ounce box) yellow cake mix or lemon cake mix
• ½ cup unsalted butter, melted

Optional Toppings

• Powdered sugar
• Whipped cream
• Lemon zest

Instructions

1. Preheat and Prepare Baking Dish: Gather all ingredients and preheat your oven to 350℉ (175℃). Lightly grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking.
2. Layer Lemon Filling: Spread the canned lemon pie filling evenly across the bottom of the prepared baking dish to form the base layer of the cake.
3. Add Cream Cheese: Place the softened cream cheese cubes evenly over the lemon filling; this will create rich pockets of creamy texture within the cake.
4. Sprinkle Cake Mix: Evenly sprinkle the dry yellow or lemon cake mix on top of the cream cheese layer without mixing it in, ensuring a fluffy topping once baked.
5. Drizzle Melted Butter: Pour the melted unsalted butter evenly over the dry cake mix, ensuring to cover as much surface as possible to help the cake top crisp up and brown beautifully.
6. Bake the Cake: Place the baking dish in the oven and bake for 35 to 45 minutes, or until the top is golden brown and bubbly, signaling that the cake is cooked through and ready.
7. Cool and Serve: Allow the cake to cool for 10 to 15 minutes before serving. For added indulgence, top with whipped cream, a dusting of powdered sugar, or fresh lemon zest. This cake is delightful served warm, optionally alongside a scoop of vanilla ice cream.

Notes

• Use lemon cake mix for an intensified lemon flavor; yellow cake mix works well for a milder taste.
• Ensure cream cheese is softened to help even distribution and melting during baking.
• This dump cake can be made ahead and reheated gently before serving.
• For a gluten-free version, use a certified gluten-free cake mix and pie filling.
• Leftovers keep well covered in the refrigerator for up to 3 days.

Keywords: Lemon Cream Cheese Dump Cake, Easy Lemon Dessert, Lemon Pie Dump Cake, Cream Cheese Cake, Simple Lemon Cake