If you’re looking for a dessert that feels like sunshine on a plate, the Lemon Cream Cheese Dump Cake Recipe is your new best friend. This delightfully simple treat combines tangy lemon pie filling with rich cream cheese and a buttery cake topping that bakes up golden and irresistibly soft. It’s the kind of cake that’s both comforting and refreshing, perfect for any occasion when you want something sweet but light and utterly satisfying. Believe me, once you try this Lemon Cream Cheese Dump Cake Recipe, it’ll become a staple in your dessert rotation.
Ingredients You’ll Need
Every ingredient in this Lemon Cream Cheese Dump Cake Recipe is essential and incredibly straightforward, yet each one plays a special role. From the zesty brightness of lemon pie filling to the creamy texture of the cream cheese, the ingredients come together to create a harmony of flavors that’s hard to resist.
- Lemon Pie Filling: Using two cans ensures the dessert bursts with that lively, citrus charm that defines the cake.
- Cream Cheese: Cubed and softened, it adds luscious creaminess and balances the tanginess effortlessly.
- Yellow Cake Mix: This dry mix forms the crumbly, tender topping that bakes up golden and comforting.
- Butter: Cold and sliced, it melts slowly during baking, creating a rich, flaky crust that’s pure indulgence.
- Lemon Zest (optional): Just a teaspoon for an extra boost of fresh, citrus aroma and brightness.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Preparing Your Baking Dish
Begin by preheating your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. A well-greased dish ensures none of the delicious layers stick, making serving a breeze and the crust perfect every time.
Step 2: Layering the Lemon Filling
Spread the lemon pie filling evenly across the bottom of the prepared dish. This tangy, sweet base is the heart of your dump cake, delivering vibrant citrus flavor with every bite.
Step 3: Adding Cream Cheese Cubes
Next, scatter the softened, cubed cream cheese evenly over the pie filling. These pockets of creamy richness will melt into the lemon layer, bringing a smooth texture and mellow tang that takes the cake to the next level.
Step 4: Sprinkling Cake Mix
Sprinkle the dry yellow cake mix evenly on top of the cream cheese and lemon layers. Resist the urge to stir—the layers need to bake separately to give that perfect contrast of moist filling and crumbly topping.
Step 5: Distributing Butter Slices
Arrange thin slices of cold butter across the top of the cake mix. As you bake, these butter pieces melt and soak into the cake mix, creating a golden, crispy, buttery crust that makes every forkful decadent.
Step 6: Baking to Perfection
Bake the cake uncovered for 35 to 40 minutes until the top is beautifully golden and bubbly along the edges. This is the moment all those simple ingredients transform into a dreamy, texture-rich dessert.
Step 7: Cooling and Serving
Allow the cake to cool for about 15 minutes before serving warm, which lets the layers set just right. Alternatively, refrigerate for a chilled version that’s equally delicious and refreshing on a hot day.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
For a little extra flair, add a sprinkle of fresh lemon zest or a dusting of powdered sugar right before serving. A few fresh mint leaves or a dollop of whipped cream can elevate the look and refresh the palate beautifully.
Side Dishes
This cake pairs wonderfully with light accompaniments like a crisp green salad or vanilla ice cream for a comforting contrast. Fresh berries on the side can also enhance the citrus notes and add a juicy, natural sweetness.
Creative Ways to Present
Serve your lemon cream cheese dump cake in charming individual ramekins for a personal touch, or dish it out family-style in a large pan to share the joy. Layers can be carefully scooped to highlight the creamy lemon and cake layers for a dramatic presentation every time.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Cream Cheese Dump Cake Recipe stores beautifully in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep moist and flavorful for up to 4 days, making it a perfect make-ahead dessert.
Freezing
If you want to save some for later, wrap the cooled cake securely with plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge for a slightly soft and creamy treat any day of the week.
Reheating
To warm up refrigerated or thawed cake, pop a portion in the microwave for about 30 seconds or bake in a preheated oven at 325°F (160°C) for 10–15 minutes, just until warmed through. The cake tastes fantastic warm or at room temperature.
FAQs
Can I use reduced-fat cream cheese for this recipe?
Yes, you can use reduced-fat cream cheese, but keep in mind that it may slightly affect the creaminess and richness of the final dessert. Full-fat cream cheese provides the best texture and flavor balance for this cake.
Is it possible to use fresh lemon juice instead of lemon pie filling?
While you could try fresh lemon juice, the pie filling adds both sweetness and a thick consistency that fresh juice alone cannot provide. For the best results and that classic dump cake texture, stick with lemon pie filling.
Can I substitute butter with margarine or oil?
Butter is key here because it creates the perfect golden crust. Margarine might work, but oil won’t give the same texture since it doesn’t solidify when baking. To keep that delightful crust, use butter whenever possible.
Do I have to refrigerate this cake after baking?
Not immediately—this cake is delicious warm or at room temperature when freshly baked. However, since it contains cream cheese, storing leftovers in the refrigerator is important to keep it fresh and safe to eat.
How can I make this cake more lemony?
Adding the optional teaspoon of fresh lemon zest into the lemon pie filling layer or sprinkling more zest on top just before serving can boost that lemon flavor without altering the texture. It adds a fresh, natural brightness to the dessert.
Final Thoughts
The Lemon Cream Cheese Dump Cake Recipe is truly a game changer—its simplicity matched with incredible flavor makes it a must-try for any dessert lover. Whether you’re a seasoned baker or a beginner, this cake delivers joyful lemony goodness with minimal effort. I can’t wait for you to make it part of your dessert collection and enjoy every delicious bite!
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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 simple, crowd-pleasing dessert that layers lemon pie filling, creamy cubed cream cheese, and a yellow cake mix topped with cold butter slices. Baked until golden and bubbly, it delivers a tangy and rich flavor with minimal effort and no mixing required.
Ingredients
Filling
- 2 cans (21 oz each) Lemon Pie Filling
- 1 block (8 oz) Cream Cheese, softened and cubed
Cake Topping
- 1 box (15.25 oz) Yellow Cake Mix
- 1/2 cup (1 stick) Cold Butter, sliced
- 1 teaspoon Lemon Zest (optional, for brightness)
Instructions
- Preheat Oven and Prepare Dish: 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 to create a flavorful base layer.
- Add Cream Cheese Cubes: Scatter the softened and cubed cream cheese evenly over the lemon filling. This will add creamy pockets throughout the dessert.
- Sprinkle Cake Mix: Without stirring, sprinkle the dry yellow cake mix evenly over the cream cheese and lemon layers, ensuring full coverage.
- Top with Butter Slices: Arrange thin slices of the cold butter evenly across the top of the cake mix to create a moist, golden crust as it bakes.
- Bake the Cake: Place the dish uncovered in the preheated oven and bake for 35 to 40 minutes, until the top looks golden brown and bubbly around the edges.
- Cool and Serve: Allow the cake to cool for about 15 minutes before serving. It can be enjoyed warm or chilled in the refrigerator for a cold dessert.
Notes
- Use cold butter in thin slices to ensure even melting and a crisp topping.
- Lemon zest is optional but adds a fresh brightness that enhances lemon flavor.
- Do not stir the layers once you add the cake mix—this layered ‘dump’ method produces the signature texture.
- This cake is best served within 2 days; store leftovers covered in the refrigerator.
- For an extra touch, top with powdered sugar or whipped cream before serving.
