Lemon Cream Cheese Dump Cake Recipe

This Lemon Cream Cheese Dump Cake is the kind of dessert that feels like sunshine on a plate. It’s tangy, sweet, creamy, and deliciously buttery—with just a handful of ingredients and barely any effort. You simply “dump” everything into the baking dish, and the oven does the magic. Whether you need a quick treat for unexpected guests or just want something cozy after dinner, this cake is your no-fuss answer.

Why You’ll Love This Recipe

• Ridiculously Easy: No mixers, no bowls—just layer and bake. It’s practically impossible to mess up.
• Luscious Flavor: The creamy tang of lemon and cream cheese with a buttery cake topping is simply divine.
• Crowd-Pleaser: This dessert always vanishes fast at potlucks, picnics, and family gatherings.
• Pantry-Friendly: Uses simple, shelf-stable ingredients, so you can whip it up whenever a sweet craving hits.

Ingredients You’ll Need

• Lemon pie filling: This is the star of the show—bright, zesty, and gooey. Look for a good quality canned version for maximum flavor.
• Cream cheese: Adds rich, creamy pockets of tanginess throughout the cake. Soften it slightly so it melts into the filling better.
• Yellow cake mix: Gives that golden, sweet, slightly crumbly top layer. White cake mix works if that’s what you have.
• Unsalted butter: Melted and poured over the top, this helps the cake mix bake up into a golden, buttery crust.
• Lemon zest (optional): For an extra punch of lemony freshness, sprinkle some zest on top before baking.
• Powdered sugar (for garnish): Optional, but a light dusting after baking makes this look like a bakery treat.

Variations

• Berry Twist: Add a layer of fresh blueberries or raspberries with the lemon filling for a sweet-tart combo.
• Gluten-Free Option: Use a gluten-free cake mix and double-check your pie filling.
• Coconut Crunch: Sprinkle shredded coconut on top before baking for a bit of texture and tropical flair.
• Lemon-Lime Vibe: Mix in some lime zest with the filling or top with lime whipped cream for a citrusy twist.

How to Make Lemon Cream Cheese Dump Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.

Step 2: Layer the Filling

Spread the lemon pie filling evenly over the bottom of the dish. If you’re adding berries, scatter them on top of the filling now.

Step 3: Add Cream Cheese

Drop spoonfuls of softened cream cheese across the lemon filling. You don’t have to cover every inch—those pockets of creaminess will spread as it bakes.

Step 4: Sprinkle the Cake Mix

Evenly sprinkle the dry cake mix over the top of the cream cheese and filling. Do not mix.

Step 5: Pour the Butter

Drizzle the melted butter evenly over the cake mix. Try to cover as much of the surface as possible for that crispy golden crust.

Step 6: Bake

Pop it in the oven and bake for 40–45 minutes, or until the top is golden and bubbly at the edges. Let it cool slightly before serving.

Pro Tips for Making the Recipe

• Don’t mix the layers: This is key to getting that gooey base and crumbly top. Resist the urge to stir.
• Room temperature cream cheese: Soft cream cheese spreads better and melts beautifully.
• Cover with foil if browning too quickly: If the top starts to brown too fast, lightly tent with foil for the last 10 minutes.
• Serve warm: It’s best fresh out of the oven or slightly cooled. That warm lemony filling with the creamy cheese is just unbeatable.

How to Serve

This dump cake is amazing all on its own, but if you want to take it over the top:

A la Mode:

Scoop of vanilla ice cream on a warm slice? Heavenly.

Whipped Cream:

A dollop of whipped cream balances the tart lemon beautifully.

Brunch Dessert:

Yes, this can sneak into a brunch table. Serve it in small ramekins for a fancy touch.

Garnish:

Add lemon zest curls or fresh mint leaves for a pretty presentation.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 5 days. It stays moist and flavorful.

Freezing

You can freeze it! Once completely cooled, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm individual servings in the microwave for about 30–40 seconds. Or, reheat the whole dish in a 300°F oven until warmed through.

FAQs

Can I use homemade lemon curd instead of canned pie filling?
Absolutely! Homemade lemon curd makes this even more luxurious. Just make sure you have enough to cover the bottom of your baking dish generously.

Does the cream cheese need to be sweetened?
Nope! The pie filling and cake mix bring enough sweetness. The tang of plain cream cheese actually balances everything beautifully.

Can I use a different type of cake mix?
Yes, white cake mix is a great substitute. You can also try lemon cake mix for even more citrus intensity.

Why is my cake mix powdery on top?
It likely didn’t get enough butter coverage. Try gently patting down the cake mix next time or adding an extra drizzle of melted butter before baking.

Final Thoughts

This Lemon Cream Cheese Dump Cake is what easy dessert dreams are made of—zesty, creamy, buttery, and impossible to resist. It’s a true “dump and bake” gem that delivers big flavor with almost no effort. If you’re looking for a dessert that feels special but takes minimal time, this is the one to try. Give it a go, and get ready for everyone to ask for seconds!

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