Name: Lemon Cream Cheese Dump Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 can (15.75 ounces) lemon pie filling; 1 package (8 ounces) cream cheese, softened; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 box yellow cake mix; 1/2 cup unsalted butter, melted; 1/2 teaspoon lemon zest (optional); Powdered sugar for dusting (optional)

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If you’re craving a dessert that’s sunshine on a plate, the Lemon Cream Cheese Dump Cake Recipe is about to become your new best friend. Lush lemon pie filling merges with silky cream cheese and a sweet, crumbly cake topping, creating a treat that’s impossibly easy yet impressive enough for any occasion. This is not just a dessert—it’s a celebration of tangy citrus, creamy goodness, and carefree baking. Whether you’re making this for a potluck, a family dinner, or just because, this cake promises to deliver pure joy in every bite.

Lemon Cream Cheese Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how deceptively simple this ingredient list is—each plays a starring role, bringing bright flavor, pillowy texture, or that signature golden finish. You probably have most of these on hand, and together, they work magic.

Lemon Pie Filling: The heart of this Lemon Cream Cheese Dump Cake Recipe, lending vibrant citrus flavor and a gooey, irresistible base.
Cream Cheese (softened): Delivers luscious richness and creamy pockets throughout the dessert.
Granulated Sugar: Adds the perfect touch of sweetness to the cream cheese, balancing the tart lemon beautifully.
Vanilla Extract: Enhances the overall aroma, rounding out the citrus tang with warmth.
Yellow Cake Mix: Your shortcut to that signature tender crumb—no mixing bowl needed!
Unsalted Butter (melted): Brings everything together, ensuring a golden, crispy topping.
Lemon Zest (optional): A sprinkle of zest adds a fresh, fragrant burst (try it if you adore lemon!).
Powdered Sugar (optional): For the prettiest finishing touch—just dust a little over the top.

How to Make Lemon Cream Cheese Dump Cake Recipe

Step 1: Prep Your Baking Dish

Start by preheating your oven to 350°F and giving a 9×13-inch baking dish a good coat of nonstick spray or a light buttering. This step makes serving (and cleanup!) a breeze. Taking that extra second to prep your pan ensures your beautiful layers lift out perfectly when it’s time for dessert.

Step 2: Lay Down the Lemon Pie Filling

Open the lemon pie filling and spread it evenly onto the bottom of your prepared baking dish. Treat this layer gently—the lemon filling is going to create the base of the Lemon Cream Cheese Dump Cake Recipe, delivering that pop of tangy sweetness in every spoonful.

Step 3: Whip Up the Cream Cheese Mixture

In a small bowl, blend the softened cream cheese, granulated sugar, and vanilla extract together until smooth and dreamy. Take your time during this step to ensure no lumps—the creaminess will make every bite special.

Step 4: Swirl Cream Cheese Over Lemon

Using a spoon, dollop the cream cheese mixture over the lemon filling. With a butter knife, gently swirl the layers together for a marbled effect. Don’t overmix—you want lovely ribbons of cream cheese running through the lemony base.

Step 5: Top with Cake Mix

Now, open the yellow cake mix and sprinkle it in an even layer directly over the swirled lemon and cream cheese. It might seem strange not to mix, but trust the process—this is the heart of every great dump cake!

Step 6: Finish with Butter and Zest

Pour the melted butter evenly all over the surface, doing your best to cover as much of the cake mix as possible. If you’re using lemon zest, now’s the moment to sprinkle it on for even more sunny flavor and color.

Step 7: Bake Until Golden and Bubbling

Slide the dish into the oven and bake for 40 to 45 minutes. You’ll know it’s ready when the top is golden brown and little bubbles are peeking through the edges. Let it cool slightly—just long enough so it holds together when served but is still warm and melty.

How to Serve Lemon Cream Cheese Dump Cake Recipe

Garnishes

For an extra wow factor, dust your Lemon Cream Cheese Dump Cake Recipe with powdered sugar just before serving. Fresh lemon slices, curls of zest, or a handful of fresh berries also make beautiful, flavorful additions, especially if you’re serving to guests.

Side Dishes

This cake is divine on its own, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream elevates the experience. The cool creaminess is an ideal contrast to the warm, gooey cake. For brunch, a fruit salad on the side adds a fresh note that balances the dessert’s richness.

Creative Ways to Present

Try serving your Lemon Cream Cheese Dump Cake Recipe in individual ramekins for personal-sized treats, or scoop it parfait-style into glasses, layering with extra lemon curd and whipped cream for a show-stopping presentation. For picnics or potlucks, cut into neat squares and pack with parchment between layers.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Cover the baking dish tightly or transfer the cake to an airtight container, then refrigerate for up to 3 days. The flavors meld and deepen overnight, so it’s just as delightful on day two.

Freezing

You can freeze portions of the Lemon Cream Cheese Dump Cake Recipe by wrapping them well in plastic wrap and then foil. Store in the freezer for up to two months. To serve, thaw overnight in the refrigerator, then reheat as needed.

Reheating

To reheat, simply pop a portion into the microwave for 30 seconds to 1 minute, or warm the whole dish in a 300°F oven until heated through. If you’re reheating from frozen, let it thaw completely first for best results.

FAQs

Can I use other flavors of pie filling?

Absolutely! While lemon is the star in the Lemon Cream Cheese Dump Cake Recipe, you can easily swap in blueberry, raspberry, or even cherry pie filling for fun variations. Each one delivers its own delicious twist.

Do I have to use yellow cake mix?

Yellow cake mix is traditional, but feel free to experiment with white or even lemon cake mix for an extra bright punch. The dessert is endlessly adaptable and always tasty.

Can I make this recipe gluten-free?

Yes—just choose a gluten-free cake mix, and be sure to check the labels on your other ingredients. The results are just as scrumptious, so gluten-free friends can dig in without worry.

Why shouldn’t I stir everything together?

Leaving the layers undisturbed is what creates those perfect pockets of gooey filling, creamy cheese, and tender cake. Stirring would blend everything together, losing the beautiful contrasting textures that make this Lemon Cream Cheese Dump Cake Recipe so special.

Can I prepare the cake ahead of time?

You can assemble the cake up to the point of baking, cover, and refrigerate for a few hours. When you’re ready to bake, let it sit out while the oven preheats. Alternatively, bake in advance and reheat just before serving.

Final Thoughts

This is one of those rare recipes that delivers maximum flavor for minimum effort, and I can’t wait for you to experience it. Whether you’re a seasoned baker or a total beginner, the Lemon Cream Cheese Dump Cake Recipe is sure to win hearts and brighten any table. Give it a try, and let each bite remind you of just how sweet—and simple—homemade desserts can be!

Lemon Cream Cheese Dump Cake Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the zesty and creamy goodness of this Lemon Cream Cheese Dump Cake. A simple yet decadent dessert that combines the flavors of lemon, cream cheese, and a buttery cake mix for a delightful treat.

Ingredients

Scale

Lemon Filling:

1 can (15.75 ounces) lemon pie filling

Cream Cheese Mixture:

1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract

Cake Layer:

1 box yellow cake mix
1/2 cup unsalted butter, melted
1/2 teaspoon lemon zest (optional)

Additional:

Powdered sugar for dusting (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Layer Lemon Filling: Spread lemon pie filling in the baking dish.
Prepare Cream Cheese Mixture: Beat cream cheese, sugar, and vanilla until smooth. Spoon mixture over lemon filling and swirl gently.
Add Cake Mix: Sprinkle dry cake mix evenly over the top.
Drizzle Butter: Pour melted butter over the cake mix.
Bake: Bake for 40-45 minutes until golden and bubbling.
Cool and Serve: Let cool before serving. Dust with powdered sugar if desired.