If you’re a fan of sunshine-bright desserts with minimal fuss, this Lemon Cream Cheese Dump Cake is your new best friend. Imagine luscious lemon pie filling bubbling beneath sweet, creamy clouds of cheesecake and a buttery, golden topping—all achieved with a handful of pantry staples and barely any prep time. This irresistible treat strikes the perfect balance between tart, tangy, and sweet, delivering pure comfort in every forkful. Whether you’re hosting friends or just need a happy pick-me-up, the Lemon Cream Cheese Dump Cake is guaranteed to wow your crowd and satisfy every citrus craving.
Ingredients You’ll Need
Gathering your Lemon Cream Cheese Dump Cake ingredients is a cinch, and each one plays a starring role in making this dessert not just easy, but irresistibly delicious. Here’s what you’ll need—and why each element matters.
- Yellow cake mix: This classic shortcut forms the golden, slightly crisp top layer that soaks up all those fantastic flavors below.
- Lemon pie filling: Bursting with citrusy zing, it creates the vibrant, gooey heart of the dessert and brings all the sunshine.
- Cream cheese (softened): Adds a rich, creamy contrast to the tart lemon, creating pockets of cheesecake-like bliss in each bite.
- Granulated sugar: Sweetens the cream cheese layer, making sure every bit is perfectly balanced.
- Milk: Loosens the cream cheese mixture, making it creamy and easy to dollop over the lemon layer.
- Unsalted butter (thinly sliced): Melts over the cake mix, ensuring everything is moist and that perfect golden color shines through.
How to Make Lemon Cream Cheese Dump Cake
Step 1: Prep Your Baking Dish
Start by preheating your oven to 350°F (175°C) and giving your 9×13-inch baking dish a light mist of nonstick spray or a swipe of butter. This keeps everything lifting out smoothly and ensures easy cleanup—always a bonus for a dump cake!
Step 2: Layer in the Lemon Pie Filling
Spread both cans of lemon pie filling evenly across the bottom of your prepped dish. This bright, zesty base is what makes the Lemon Cream Cheese Dump Cake so special, infusing every bite with citrusy goodness.
Step 3: Dollop the Cream Cheese Mixture
In a medium bowl, beat the softened cream cheese, granulated sugar, and milk together until smooth and creamy. Drop generous spoonfuls over the lemon pie filling, scattering them evenly. Those luscious cream cheese pools are little pockets of pure joy when you dig in.
Step 4: Add the Cake Mix Layer
Sprinkle the dry yellow cake mix evenly over your cream cheese and lemon layers. Don’t mix—just let the magic happen as everything bakes together. The cake mix will transform into a beautifully golden, textured topping.
Step 5: Top with Butter and Bake
Arrange the thinly sliced butter all across the cake mix layer. As it bakes, the butter seeps down, infusing each layer with flavor and giving your Lemon Cream Cheese Dump Cake that signature melt-in-your-mouth finish. Bake for 35 to 40 minutes, or until golden and bubbly at the edges. Allow it to cool slightly—if you can wait!—before serving.
How to Serve Lemon Cream Cheese Dump Cake
Garnishes
This cake is a showstopper on its own, but a few simple toppings can make it restaurant-worthy. A fluffy dollop of whipped cream or a generous scoop of vanilla ice cream brings an extra layer of indulgence. For more color and a burst of freshness, sprinkle a few lemon zest curls or fresh berries right before serving.
Side Dishes
Pair your Lemon Cream Cheese Dump Cake with a vibrant berry salad, a crisp cup of coffee, or a refreshing minty lemonade. It’s sweet enough to stand alone but pairs beautifully with anything bright and tart, especially for spring and summer gatherings.
Creative Ways to Present
For parties, try spooning the warm cake into fancy glasses or jars and topping each one with a swirl of homemade whipped cream and a mini lemon wedge for a parfait-style dessert. Or, serve it chilled in squares alongside a shortbread cookie for a twist on the classic tea-time treat.
Make Ahead and Storage
Storing Leftovers
Cover any leftovers tightly with plastic wrap or transfer them to an airtight container. Store in the refrigerator for up to 4 days. The layers will stay moist, and the flavors continue to meld, making that next-day bite seriously irresistible.
Freezing
You can absolutely freeze Lemon Cream Cheese Dump Cake! Once cooled completely, wrap individual servings or the entire dish in plastic wrap, followed by foil, and freeze for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating
For a warm and cozy treat, reheat servings in the microwave for about 20-30 seconds or until heated through. If you prefer a slightly crispier top, pop it in a 350°F oven for 10 minutes. Just be sure not to overheat, or the creamy layer may get a bit too soft.
FAQs
Can I use homemade lemon curd instead of canned pie filling?
Yes! If you have a homemade lemon curd recipe you love, feel free to use it in place of the canned pie filling. Just make sure you have enough to generously cover the bottom of your baking dish.
Is it possible to use a different cake mix flavor?
Absolutely. While yellow cake mix delivers that classic flavor, white cake mix creates a lighter, more delicate crumb, and even lemon cake mix can intensify the citrus punch. Use what you love!
Why do I sprinkle the dry cake mix straight on top?
Dump cakes are all about easy assembly. Keeping the cake mix dry lets the butter work its magic, creating a golden, slightly crumbly topping as it bakes. No mixing required—just layer and bake!
Can I make Lemon Cream Cheese Dump Cake ahead of time?
Definitely. Bake the cake, cool, and refrigerate. It’s delicious chilled or gently reheated, making it perfect for prepping a day before your event.
Does this recipe work with low-fat cream cheese?
Yes, but the filling may be a little less creamy and rich. If you want all the decadence, stick to full-fat cream cheese, but low-fat will still produce a tasty result.
Final Thoughts
There’s just something joyous about diving into a dessert as easy and delicious as Lemon Cream Cheese Dump Cake. Whether you’re a baking newbie or a seasoned pro, this recipe delivers bold flavor and cozy comfort—and it’s always a crowd-pleaser. Give it a try and let a little sunshine brighten your next get-together!
Print
Lemon Cream Cheese Dump Cake Recipe
- Total Time: 48 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of lemon and cream cheese with this easy-to-make Lemon Cream Cheese Dump Cake. A perfect dessert for any occasion!
Ingredients
Cake:
- 1 box (15.25 oz) yellow cake mix
Lemon Filling:
- 2 cans (21 oz each) lemon pie filling
Cream Cheese Mixture:
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1/4 cup milk
Topping:
- 1/2 cup unsalted butter (thinly sliced)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer Lemon Filling: Spread lemon pie filling over the bottom of the dish.
- Prepare Cream Cheese Mixture: In a bowl, beat cream cheese, sugar, and milk until smooth. Spoon over lemon filling.
- Add Topping: Sprinkle dry cake mix over the cream cheese layer. Arrange butter slices on top.
- Bake: Bake for 35–40 minutes until golden and bubbly. Let cool before serving.
Notes
- Serve warm with whipped cream or ice cream.
- Try with white cake mix for a lighter taste.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 340
- Sugar: 28g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
