Lemon Cream Cheese Dump Cake

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There is something simply magical about dump cakes, and when I made this Lemon Cream Cheese Dump Cake, it honestly surprised me how irresistible it turned out. The bright citrusy burst of lemon layered with the creamy, luscious texture of the cream cheese makes each bite a celebration of flavor and ease. It felt like sunshine had been scooped into every serving.

I first made this on a lazy Sunday afternoon when I was craving dessert but had no energy for a complicated process. I had all the ingredients on hand, and in under ten minutes, the baking dish was in the oven. The moment it came out, golden and bubbling, my kitchen smelled like a bakery bursting with spring. I let it cool just slightly before diving in. The texture was dreamy—a little gooey, a little cakey, and altogether perfect.

What I love most is how unassuming this recipe is. It doesn’t require fancy tools or techniques, but the result feels gourmet. It’s ideal for last-minute guests, potlucks, or just when you want to treat yourself without making a fuss. I’ve made it multiple times since, and every time someone tries it, I get asked for the recipe.

Why You’ll Love This Lemon Cream Cheese Dump Cake

This Lemon Cream Cheese Dump Cake is the epitome of effortless indulgence. The tangy lemon flavor cuts through the sweetness just right, creating a perfect balance. The cream cheese adds a rich depth that elevates it beyond your typical boxed cake experience. And best of all? You don’t need to mix a thing. Just layer, bake, and enjoy. Whether you’re new to baking or a seasoned dessert-lover, this cake is a guaranteed crowd-pleaser.

Ingredients

Lemon Pie Filling: This brings the vibrant citrus base to the dish. Its sweet and tart flavor defines the overall profile of the dessert.

Cream Cheese: Softened cream cheese creates the velvety, rich swirls that contrast beautifully with the bright lemon.

Granulated Sugar: Mixed with cream cheese, it softens the tang and helps the cheese melt into creamy goodness.

Vanilla Extract: A splash adds a subtle depth and rounds out the sharpness of the lemon.

Yellow Cake Mix: This forms the top layer that becomes golden and slightly crisp, giving texture and body to the cake.

Unsalted Butter: Melted and poured over the cake mix, it ensures a golden top and provides moisture as the cake bakes.

How to make the Lemon Cream Cheese Dump Cake

Step 1: Prepare Your Baking Dish

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

Step 2: Layer the Lemon Pie Filling

Spoon the lemon pie filling into the bottom of your dish and spread it evenly. This is your flavor-packed base.

Step 3: Add the Cream Cheese Mixture

In a bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Drop spoonfuls over the lemon filling. Don’t worry about spreading—the cheese will melt and swirl beautifully as it bakes.

Step 4: Sprinkle the Cake Mix

Evenly sprinkle the yellow cake mix over the cream cheese and lemon layers. Make sure to cover the entire surface.

Step 5: Drizzle with Butter

Pour the melted butter evenly over the dry cake mix. Try to cover as much of the surface as possible to help with even browning.

Step 6: Bake Until Golden

Place the dish in the oven and bake for 40 to 45 minutes, or until the top is golden brown and bubbling at the edges. Let it cool slightly before serving.

Recipe Variations and Possible Substitutions

You can easily switch up this Lemon Cream Cheese Dump Cake to match your flavor cravings or pantry availability. Try using blueberry or raspberry pie filling instead of lemon for a berry twist that pairs just as well with cream cheese. If you’re out of yellow cake mix, white or even lemon cake mix can step in without missing a beat.

For a richer dessert, swirl in a few spoonfuls of lemon curd along with the pie filling. You can also lighten the sweetness by reducing the amount of sugar mixed into the cream cheese, or use a sugar substitute if preferred.

Dairy-free? Opt for a vegan cream cheese and use a dairy-free cake mix and plant-based butter. It’s surprisingly easy to adapt this cake to dietary preferences.

Serving and Pairing Suggestions

This Lemon Cream Cheese Dump Cake is best served warm, with a scoop of vanilla ice cream or a dollop of whipped cream melting into its golden top. For a zesty contrast, sprinkle a little lemon zest over the top before serving.

It also pairs well with a fresh fruit salad or a cup of black tea. If you’re entertaining, serve it in individual ramekins for an elegant touch, or straight from the baking dish for a more casual, comforting presentation.

Storage and Reheating Tips

Once cooled, cover the dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 5 days.

To reheat, place a portion in the microwave for about 20-30 seconds, or warm the whole dish in a 300°F oven for 10-15 minutes. You want the cream cheese to soften and the top to regain a bit of its texture without drying out.

FAQs

How do I know when the Lemon Cream Cheese Dump Cake is done baking?

The top should be golden and the edges bubbling slightly. A toothpick inserted in a few places should come out mostly clean, though a little gooeyness is okay due to the filling.

Can I make Lemon Cream Cheese Dump Cake ahead of time?

Absolutely. You can assemble it a few hours in advance and keep it refrigerated. Just pop it in the oven when you’re ready to bake.

What if I don’t have lemon pie filling for this Lemon Cream Cheese Dump Cake?

You can substitute with homemade lemon curd, or use another citrus or fruit pie filling you have on hand.

Can I freeze Lemon Cream Cheese Dump Cake?

Yes, it freezes well. Cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Why is my Lemon Cream Cheese Dump Cake dry on top?

It may be from uneven butter distribution. Make sure the melted butter is poured evenly and reaches all parts of the cake mix before baking.

Related Recipe You’ll Like

If you’re loving the simplicity and flavor of this Lemon Cream Cheese Dump Cake, you might also enjoy the sweet-tart brightness of my Baby Lemon Impossible Pies, which have a creamy center and tender crumb that melts in your mouth. For another fruity twist, the Strawberry Shortcake Cheesecake Rolls are a showstopper with a swirl of berries and cream cheese. And don’t miss the tangy, creamy delight of the Lemon Truffles Recipe for a bite-sized citrus treat.

Save and Share This Recipe for Later

If this Lemon Cream Cheese Dump Cake made your mouth water, be sure to save it for your next craving! Pin it to your favorite dessert board on Pinterest so you never lose it. Share it with your baking group, send it to your best friend, or post your results on Instagram and tag me—I’d love to see your take. Recipes like this are meant to be shared and savored!

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