If you’re looking for a dessert that feels like sunshine on a plate, the Lemon Cream Cheese Dump Cake Recipe is an absolute must-try. Bursting with bright lemon flavor and a luscious, creamy texture, this cake combines the tangy zing of lemon pie filling with the smooth richness of cream cheese and the comforting crunch of a buttery cake topping. The best part? It’s incredibly easy to put together, making it a perfect treat for busy weeknights or last-minute gatherings. Once you try this Lemon Cream Cheese Dump Cake Recipe, it’s bound to become your go-to dessert for sharing smiles and indulgence.
Ingredients You’ll Need
This Lemon Cream Cheese Dump Cake Recipe relies on simple ingredients that come together to create a symphony of flavors and textures. Each ingredient plays an important role, from the tanginess of the lemon pie filling to the richness of the cream cheese and the buttery crispness of the cake topping.
- 1 can (21 oz) lemon pie filling: Provides a vibrant and tangy lemon base that’s sweetened just right.
- 1 package (8 oz) cream cheese, softened: Adds creaminess and a slight tang to balance the lemon’s brightness.
- 1 cup granulated sugar: Sweetens the cream cheese mixture to bring harmony to the flavors.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, inviting note.
- 1 package (15.25 oz) yellow cake mix: Creates a crispy, golden topping that contrasts the smooth filling.
- 1/2 cup unsalted butter, melted: Infuses richness and helps the cake mix bake to a perfect crust.
- 1 cup chopped pecans or walnuts (optional): Adds a delightful crunch and depth of flavor.
- Powdered sugar, for dusting (optional): A pretty finishing touch that adds a hint of sweetness and visual appeal.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures that the cake will bake evenly and not stick to the dish, making serving a breeze.
Step 2: Make the Cream Cheese Mixture
In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. This luscious mixture will add a dreamy texture and flavor contrast to the tangy lemon base.
Step 3: Layer the Lemon Pie Filling
Spread the lemon pie filling evenly over the bottom of the prepared baking dish. This vibrant layer forms the zesty heart of the cake and provides a sunny burst of flavor in every bite.
Step 4: Add the Cream Cheese Mixture
Drop spoonfuls of the cream cheese mixture over the lemon pie filling. Don’t worry about spreading it perfectly because it will meld beautifully while baking, creating pockets of creamy goodness.
Step 5: Top with Cake Mix
Evenly sprinkle the yellow cake mix over the cream cheese. This dry layer transforms into a golden crispy crust that contrasts perfectly with the creamy layers beneath, delivering a delightful texture combination.
Step 6: Drizzle with Butter and Add Nuts
Drizzle the melted butter all over the cake mix to moisten it, which helps it bake into a crunchy, buttery topping. If you love a little crunch, sprinkle the chopped pecans or walnuts on top; they add an irresistible nutty flavor and texture.
Step 7: Bake to Perfection
Bake in your preheated oven for 40-45 minutes, or until the top is golden brown and set. The magical aroma filling your kitchen will be the surest sign that this Lemon Cream Cheese Dump Cake Recipe is ready.
Step 8: Cool and Serve
Allow the cake to cool slightly before serving to let the layers settle beautifully. If you want an elegant touch, dust the top with powdered sugar for a light, sweet finish.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
Sprinkling powdered sugar over your Lemon Cream Cheese Dump Cake Recipe is a classic choice that adds a gentle sweetness and visually appealing touch. For extra flair, a few lemon zest shavings or a dollop of whipped cream dance perfectly on top, enhancing the lemony brightness.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a drizzle of homemade raspberry sauce to add contrast and a bit of fruity brightness. For a refreshing balance, serve alongside a fresh fruit salad or a light cup of herbal tea.
Creative Ways to Present
Serve this cake in individual ramekins or glass jars layered with extra lemon curd for an elegant presentation. Or get playful by turning leftovers into parfaits layered with whipped cream and fresh berries for a charming, layered dessert option loved by all ages.
Make Ahead and Storage
Storing Leftovers
Once your Lemon Cream Cheese Dump Cake Recipe has cooled entirely, cover it tightly with plastic wrap or foil, then refrigerate. Stored properly, it stays fresh and delicious for up to 4 days, making it a perfect make-ahead dessert for busy weeks.
Freezing
You can freeze the cake by wrapping it in plastic wrap and then foil, or using an airtight container. It freezes well for up to 2 months. When you want to enjoy it again, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
To bring back that freshly baked warmth, reheat slices in a 350°F oven for about 10 minutes or until heated through. Avoid microwaving if possible to maintain the crispy topping; reheating gently in the oven preserves textures beautifully.
FAQs
Can I use other types of pie filling?
Absolutely! While lemon pie filling is perfect for this recipe’s signature bright flavor, you can experiment with other fruit fillings like cherry or blueberry for a different twist. Just keep the cream cheese layer the same for that luscious balance.
Is it necessary to soften the cream cheese?
Yes, softening the cream cheese before mixing helps achieve a smooth, creamy texture that blends well with the sugar and vanilla. Using softened cream cheese prevents lumps and makes spreading or dropping the mixture much easier.
Can I skip the nuts if I have allergies?
Definitely! The nuts are optional and only add extra crunch and flavor. The cake tastes fantastic without them, so feel free to leave them out if you’re allergic or prefer a nut-free dessert.
What is the best way to serve this cake warm or cold?
This cake is delicious served slightly warm so the layers meld beautifully, and the cream cheese is soft and creamy. However, it also tastes great chilled, especially if you like a firmer texture, so it’s versatile to your preference.
Can I make this recipe gluten-free?
You can! Use a gluten-free yellow cake mix and double-check that your pie filling is gluten-free. With those swaps, your Lemon Cream Cheese Dump Cake Recipe will be safe for gluten-sensitive friends and still irresistibly tasty.
Final Thoughts
There’s something so comforting and joyful about the Lemon Cream Cheese Dump Cake Recipe—it’s quick, simple, and packed with flavor that feels special enough for any occasion. Whether you’re a dessert newbie or a seasoned baker, this recipe is a wonderful way to bring smiles and bright flavors to your table. Trust me, once you make it, you’ll keep coming back to this sunny, creamy treat time and time again.
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Lemon Cream Cheese Dump Cake Recipe
- Total Time: 55-60 minutes
- Yield: 9 servings 1x
Description
Lemon Cream Cheese Dump Cake is a simple and delicious dessert that combines tangy lemon pie filling with a creamy, sweet cream cheese layer, topped with yellow cake mix and melted butter for a moist and flavorful cake. This easy-to-make treat is perfect for any occasion and requires minimal preparation.
Ingredients
Filling and Cream Cheese Layer
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Cake Topping
- 1 package (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
Finishing
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy, which will provide a rich layer in the cake.
- 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 Dollops: Drop spoonfuls of the cream cheese mixture over the lemon pie filling to add a creamy texture throughout the cake.
- Sprinkle Cake Mix: Evenly sprinkle the yellow cake mix over the cream cheese mixture, providing a buttery, crumbly topping.
- Add Butter and Nuts: Drizzle the melted butter evenly over the cake mix to help it bake to a golden brown and, if desired, sprinkle chopped pecans or walnuts on top for added crunch and flavor.
- Bake: Bake for 40-45 minutes or until the top is golden brown and the cake is set, indicating it’s fully cooked.
- Cool and Serve: Allow to cool slightly before serving to help the layers set properly. Dust with powdered sugar if desired for a decorative touch and extra sweetness.
Notes
- You can substitute lemon pie filling with other fruit pie fillings like blueberry or cherry for variation.
- Ensure the cream cheese is softened to avoid lumps in the mixture.
- Chilling the cream cheese mixture before dolloping can help it hold shape better.
- For a nut-free option, omit the pecans or walnuts.
- Serve warm or chilled depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
