If you’re craving a dessert that’s tangy, creamy, and irresistibly easy to make, this Lemon Cream Cheese Dump Cake Recipe is an absolute must-try. It’s a delightful combination of buttery cake mix, luscious cream cheese filling, and bright lemon pie filling that comes together with minimal effort. Perfectly balanced between sweet and tart, this cake turns simple pantry ingredients into a crowd-pleaser that feels like a special occasion in every bite.
Ingredients You’ll Need
The beauty of this Lemon Cream Cheese Dump Cake Recipe lies in its simplicity. Each ingredient brings something unique—cream cheese adds richness and silkiness, lemon pie filling delivers that vibrant citrus punch, and the cake mix forms a buttery, crisp crust that ties everything together.
- 16 ounces cream cheese, at room temperature: This provides a smooth, creamy base that contrasts perfectly with the tart lemon.
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted: Butter adds richness and helps create that crisp, golden topping.
- 1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix: Choose your favorite; it forms the cake’s buttery crumbly layers.
- 1 (21-ounce) can lemon pie filling, divided: This is the star ingredient for that clear, tangy lemon flavor that wakes up every bite.
- 1 large egg: Helps bind the cream cheese layer and adds structure to the cake.
- 1/2 cup powdered sugar: Adds sweetness without graininess, perfect for that smooth cream cheese filling.
- 1/2 teaspoon kosher salt: Just a pinch to balance all the sweetness and elevate flavors.
- Whipped cream or vanilla ice cream, for serving: Optional, but highly recommended for a luscious finish.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Preheat and Prepare the Baking Dish
Start by heating your oven to 350 degrees Fahrenheit and lightly butter an 8×8- or 9×9-inch baking dish. This ensures the cake won’t stick and helps achieve that golden crust we love.
Step 2: Make the Crust Mixture
Combine the melted butter and cake mix in a bowl with a fork until well blended. Transfer about 1 1/2 cups of this mixture to your greased dish and press it down evenly—it forms the delicious, buttery base layer that brings a wonderful texture contrast.
Step 3: Prepare the Cream Cheese Layer
In a mixer, beat the cream cheese, half of the lemon pie filling, egg, powdered sugar, and kosher salt on medium speed until the mixture is light and fluffy, roughly 2 minutes. This creamy layer adds an indulgent tangy softness in every slice.
Step 4: Assemble the Layers
Spread the cream cheese mixture on top of the crust, then evenly layer the rest of the lemon pie filling over it. This layering creates bursts of lemon flavor nestled inside the cake.
Step 5: Top with Remaining Mixture and Bake
Scatter the remaining cake mix and butter mixture over the lemon pie filling layer, then pop the dish into your preheated oven. Bake for about 40 to 45 minutes, until the edges turn golden and the center jiggles slightly—the sign of moist, perfectly baked cake.
Step 6: Cool and Serve
Let the cake cool for at least 45 minutes; this allows the layers to set and makes it easier to serve. When ready, scoop into bowls and add a dollop of whipped cream or a scoop of vanilla ice cream if you’re feeling extra decadent.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
A light dusting of powdered sugar or a few fresh lemon zest curls can elevate the presentation and enhance the citrus aroma. If you want more texture, chopped toasted almonds or graham cracker crumbs make fabulous toppings that add crunch.
Side Dishes
This cake pairs wonderfully with a cup of hot tea, coffee, or even a chilled dessert wine. If you want a fresh balance, serve alongside a fruit salad featuring berries or kiwi to complement the cake’s lemony punch.
Creative Ways to Present
Try serving individual portions in pretty glass jars or trifle cups layered with whipped cream and fresh berries for a stunning visual. You can even cut out small rounds of cake and sandwich them with lemon curd and cream for bite-sized delights at parties.
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly or store them in an airtight container and refrigerate. The cake stays moist and tasty for up to 4 days, making it a perfect dessert to enjoy over several days.
Freezing
You can freeze portions of this dump cake by wrapping them well in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge to maintain that creamy texture.
Reheating
For warm, comforting leftovers, gently reheat slices in the microwave for 20 to 30 seconds. If frozen, allow to thaw first before reheating to avoid uneven texture.
FAQs
Can I use a different flavor of cake mix in the Lemon Cream Cheese Dump Cake Recipe?
Absolutely! While yellow or butter cake mix is recommended for its buttery flavor, plain or even vanilla cake mixes can work well. Just keep in mind that changing the mix will slightly alter the overall taste and texture.
Is it necessary to use unsalted butter?
Using unsalted butter gives you full control over the salt in the recipe, but if salted butter is all you have, it can be used—just consider reducing or omitting the kosher salt in the filling.
Can I substitute the lemon pie filling?
You can swap lemon pie filling for another fruit pie filling like blueberry or cherry, but then it technically wouldn’t be the classic Lemon Cream Cheese Dump Cake Recipe anymore. For that signature tang, lemon is key.
How do I know when the cake is fully baked?
The cake is done when the edges are golden brown and the center jiggles slightly when you gently shake the baking dish. Avoid overbaking to keep the interior moist and creamy.
Can I make this cake dairy-free or vegan?
This particular version relies on cream cheese, butter, and egg, which are dairy and animal products. However, experimenting with vegan cream cheese alternatives and egg replacements could yield a tasty version, though texture and flavor may differ.
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe has quickly become one of those treasured comfort desserts that feels both nostalgic and wonderfully fresh at the same time. It’s incredibly simple, uses ingredients you likely have on hand, and produces a dessert worthy of any dinner party or cozy night in. Give it a go—you’ll find it’s one of those recipes you reach for again and again.
Print
Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Cream Cheese Dump Cake is a delightfully easy and tangy dessert featuring a buttery cake base topped with a light, fluffy lemon cream cheese layer and finished with a sweet lemon pie filling and crumbly cake topping. Perfect for any occasion, it requires minimal prep and bakes to a golden, slightly jiggly perfection, served best with whipped cream or vanilla ice cream.
Ingredients
Crust and Topping
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for the baking dish
- 1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix
Cream Cheese Layer
- 16 ounces cream cheese, at room temperature
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1/2 cup lemon pie filling
Filling
- 1 (21-ounce) can lemon pie filling, divided
For Serving (Optional)
- Whipped cream or vanilla ice cream
Instructions
- Preheat the oven: Heat your oven to 350°F. Lightly coat an 8×8- or 9×9-inch baking dish with unsalted butter to prevent sticking and ensure easy serving.
- Prepare the crust mixture: In a medium bowl, combine 10 tablespoons of melted unsalted butter with the boxed cake mix, mixing well with a fork until fully incorporated. Transfer 1 1/2 cups of this mixture to the prepared baking dish and press it down evenly to create a thin crust layer at the bottom.
- Make the cream cheese layer: Using a hand mixer or stand mixer fitted with a whisk attachment, beat the room-temperature cream cheese, 1/2 cup lemon pie filling, egg, powdered sugar, and kosher salt on medium speed until the mixture is light, fluffy, and fully combined, approximately 2 minutes. Spread this creamy mixture evenly over the crust layer.
- Add the lemon pie filling: Evenly spread the remaining lemon pie filling over the cream cheese layer, ensuring full coverage for a tangy flavor burst in every bite.
- Top with crumb layer: Sprinkle the remaining cake mix and butter mixture evenly over the top of the lemon filling, creating a crumbly topping that will bake into a delicious golden crust.
- Bake the cake: Place the baking dish in the oven and bake for 40 to 45 minutes, until the cake jiggles slightly in the center but is browned and firm around the edges. This indicates a perfectly set but tender center.
- Cool before serving: Remove the cake from the oven and allow it to cool for at least 45 minutes to let the layers set properly and make slicing easier.
- Serve: Scoop the cake into bowls and top with whipped cream or a scoop of vanilla ice cream if desired, for an extra creamy and indulgent finish.
Notes
- Room temperature cream cheese is essential to achieve a smooth, fluffy filling without lumps.
- Do not overbake; the cake should jiggle slightly in the center when done for a moist texture.
- Using lemon pie filling adds a zesty and sweet contrast to the richness of the cream cheese layer.
- Allowing the cake to cool properly before serving helps the layers to set and flavors to meld.
- This cake can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.
