There’s something so comforting about a dessert that’s both easy to make and bursting with flavor, and this lemon cream cheese dump cake recipe checks all the boxes.
It’s a zesty, creamy, and slightly tangy treat that comes together with minimal effort, perfect for when you want a crowd-pleaser without the fuss. The bright lemon flavor paired with rich cream cheese makes it a go-to for any occasion, from potlucks to cozy family dinners.
This recipe is a lifesaver for busy days when you still want to impress. Using a cake mix and a few simple ingredients, it delivers a homemade feel with half the work. Let’s dive into why this dessert is a favorite and how you can whip it up in no time.
Why People Love This Lemon Cream Cheese Dump Cake
This dump cake is a hit for its simplicity and bold flavors. You just layer ingredients in a pan, bake, and enjoy a warm, gooey dessert. The lemon and cream cheese combo creates a perfect balance of tart and creamy.
It’s also incredibly forgiving, even for beginner bakers. No fancy techniques or equipment are needed. Just dump, spread, and bake for a dessert that looks and tastes amazing.
The vibrant lemon flavor makes it refreshing and versatile. It’s great for summer gatherings or as a bright pick-me-up in colder months. Plus, it’s a crowd-pleaser that disappears fast at any event.
Ingredients You’ll Need
This recipe uses pantry staples and a few fresh ingredients. Everything is easy to find at your local grocery store. Here’s what you’ll need for the cake.
For the Cake:
- 1 box (15.25 oz) lemon cake mix
- 1 can (21 oz) lemon pie filling
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 large egg
For Optional Topping:
- 1/4 cup powdered sugar (for dusting)
- Zest of 1 lemon (for garnish)
- Whipped cream (for serving, optional)
Equipment:
- 9×13-inch baking dish
- Mixing bowls
- Spatula or spoon
- Measuring cups and spoons
- Whisk or electric mixer
Preparation Tips Before You Start
Ensure your cream cheese is softened for easy mixing. Leave it out for about 30 minutes or microwave it for 15 seconds. This prevents lumps in the mixture.
Grease your baking dish lightly to avoid sticking. Preheat your oven to 350°F (175°C) so it’s ready to go. Have all ingredients measured and ready for quick assembly.
If using fresh lemon zest for garnish, wash and dry the lemon first. Use a microplane for fine zest. Store any extra zest in a small airtight container.
Step-by-Step Instructions for the Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. This ensures the cake doesn’t stick to the pan.
Step 2: Spread Lemon Pie Filling
Pour the lemon pie filling into the bottom of the baking dish. Spread it evenly with a spatula. This forms the tangy base of the cake.
Step 3: Mix Cream Cheese Layer
In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth. Use a whisk or electric mixer. Spread this mixture over the lemon pie filling.
Step 4: Sprinkle Cake Mix
Evenly sprinkle the dry lemon cake mix over the cream cheese layer. Don’t mix it in; just let it sit on top. This creates the cake’s signature crumbly topping.
Step 5: Add Melted Butter
Drizzle the melted butter evenly over the cake mix. Try to cover as much of the dry mix as possible. This helps form a golden, slightly crispy top.
Step 6: Bake the Cake
Bake for 40-45 minutes until the top is golden and bubbly. The center should be set but slightly soft. Let it cool for 15 minutes before serving.
Step 7: Add Optional Garnish
Dust the cooled cake with powdered sugar for a pretty finish. Sprinkle lemon zest on top for extra flavor. Serve warm or at room temperature.
Baking Tips for Success
- Use room-temperature cream cheese for a smooth layer. Cold cream cheese can create lumps.
- Don’t stir the layers together; the “dump” method keeps the texture varied.
- If the top looks dry, add an extra tablespoon of melted butter before baking.
- Check your cake mix box for any additional ingredients it may require.
- For a richer flavor, try adding a teaspoon of lemon extract to the cream cheese mixture.
Serving Suggestions
This lemon cream cheese dump cake shines at any gathering. Here are some ways to serve it:
- Warm with Whipped Cream: Serve warm with a dollop of whipped cream for extra decadence.
- Chilled Dessert: Refrigerate and serve cold for a refreshing summer treat.
- With Berries: Pair with fresh raspberries or blueberries for a fruity contrast.
- Holiday Dessert: Dress it up with edible flowers for spring or summer parties.
- Scoopable Portions: Spoon into bowls for a rustic, cobbler-like presentation.
Nutritional Information
Here’s the approximate nutritional breakdown per serving (based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 340 kcal |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 55mg |
| Sodium | 420mg |
| Total Carbohydrates | 42g |
| Sugars | 28g |
| Protein | 4g |
Note: Values are approximate and depend on specific brands and portion sizes.
Storing and Freezing Tips
Store leftovers in an airtight container in the fridge for up to 5 days. Cover tightly to keep the cake moist. Reheat individual portions in the microwave for 15-20 seconds.
To freeze, wrap the cooled, unfrosted cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
If freezing a baked cake with topping, flash-freeze it for 1 hour to set. Then wrap and store to prevent smudging the topping.
Variations to Try
This recipe is easy to tweak for different tastes. Swap the lemon cake mix for a yellow or white cake mix for a milder flavor. The lemon pie filling will still shine through.
For a lighter version, use low-fat cream cheese and reduce the butter to 1/3 cup. You can also use a sugar-free cake mix for a lower-sugar option.
Add mix-ins like 1/2 cup of white chocolate chips or chopped nuts to the cream cheese layer. For more baking ideas, check out Betty Crocker’s dessert recipes for inspiration.
Why This Recipe Works
The dump cake method makes this recipe incredibly easy. You layer ingredients without mixing, which saves time and dishes. The lemon pie filling adds moisture and bold flavor.
The cream cheese layer brings richness and balances the tartness. The cake mix topping creates a buttery, crumbly texture that’s irresistible. It’s a dessert that delivers big on taste with minimal effort.
Summary
This lemon cream cheese dump cake recipe is a perfect blend of tangy, creamy, and sweet. It’s quick to prepare, using simple ingredients like cake mix and lemon pie filling. The no-fuss “dump” method makes it ideal for beginners or busy bakers.
Serve it warm for a cozy treat or chilled for a refreshing dessert. It’s versatile enough for any occasion, from casual weeknights to festive gatherings. Try it once, and it’ll become a staple in your dessert lineup.
FAQ
Can I use a different pie filling?
Yes, blueberry or cherry pie filling works well. Adjust the cake mix flavor to match, like vanilla for blueberry.
Do I need to mix the layers?
No, keep the layers separate. The “dump” method creates the perfect texture contrast.
Can I make this ahead of time?
Yes, prepare and bake up to a day in advance. Store in the fridge and reheat before serving.
Can I use a different pan size?
A 9×9-inch pan works but may need 5-10 extra minutes of baking. Check for a golden top.
How do I make it less sweet?
Use less sugar in the cream cheese layer or opt for a low-sugar pie filling. A bit of extra lemon zest can enhance tartness.
Lemon Cream Cheese Dump Cake Recipe
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Spatula or spoon
- Measuring cups and spoons
- Whisk or electric mixer
Ingredients
For the Cake:
- 1 box 15.25 oz lemon cake mix
- 1 can 21 oz lemon pie filling
- 8 oz cream cheese softened
- 1/2 cup unsalted butter melted
- 1 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 large egg
For Optional Topping:
- 1/4 cup powdered sugar for dusting
- Zest of 1 lemon for garnish
- Whipped cream for serving, optional
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. This ensures the cake doesn’t stick to the pan.
Step 2: Spread Lemon Pie Filling
- Pour the lemon pie filling into the bottom of the baking dish. Spread it evenly with a spatula. This forms the tangy base of the cake.
Step 3: Mix Cream Cheese Layer
- In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth. Use a whisk or electric mixer. Spread this mixture over the lemon pie filling.
Step 4: Sprinkle Cake Mix
- Evenly sprinkle the dry lemon cake mix over the cream cheese layer. Don’t mix it in; just let it sit on top. This creates the cake’s signature crumbly topping.
Step 5: Add Melted Butter
- Drizzle the melted butter evenly over the cake mix. Try to cover as much of the dry mix as possible. This helps form a golden, slightly crispy top.
Step 6: Bake the Cake
- Bake for 40-45 minutes until the top is golden and bubbly. The center should be set but slightly soft. Let it cool for 15 minutes before serving.
Step 7: Add Optional Garnish
- Dust the cooled cake with powdered sugar for a pretty finish. Sprinkle lemon zest on top for extra flavor. Serve warm or at room temperature.