Why You’ll Love Lemon Cream Cheese Dump Cake Recipe
This recipe is simple, quick to prepare, and perfect when you need a dessert without complicated steps. The lemon flavor is fresh and tangy, while the cream cheese adds richness and balance. Since it uses just a few ingredients and a dump-and-bake method, it is great for holidays, potlucks, family dinners, or last-minute treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 21-oz can lemon pie filling
- 1 8-oz block cream cheese
- 1 box lemon cake mix, 13.25 oz
- 1 stick butter, ½ cup, melted
Directions
Preheat the oven to 350 degrees. Grease a 9×13-inch baking dish.
Pour the lemon pie filling into the prepared dish and spread it evenly to cover the bottom.
Cut the cream cheese into small chunks, then scatter them over the lemon pie filling.
Sprinkle the lemon cake mix evenly over the pie filling and cream cheese.
Melt the butter in a microwave-safe bowl for about 30 to 45 seconds, then pour it evenly over the cake mix.
Bake for 55 to 60 minutes, or until the top is golden and the filling is bubbling around the edges.
Let the cake cool for 10 minutes before serving.
Servings and timing
This recipe makes 8 servings.
Prep time: 10 minutes
Cook time: 55 to 60 minutes
Cooling time: 10 minutes
Total time: about 1 hour 10 minutes
Variations
For extra citrus flavor, add a little lemon zest over the pie filling before adding the cake mix.
For a sweeter version, use vanilla cake mix instead of lemon cake mix.
For a berry twist, add a handful of blueberries or raspberries over the lemon pie filling.
For a richer dessert, drizzle a little sweetened condensed milk over the cream cheese before adding the cake mix.
For a crispier topping, sprinkle chopped pecans or sliced almonds over the cake mix before pouring on the butter.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 4 days.
To reheat, warm individual servings in the microwave for about 20 to 30 seconds, or until heated through.
For a crispier topping, reheat in the oven at 300 degrees for about 10 to 15 minutes.
This cake can be served warm, chilled, or at room temperature.
FAQs
Can I use a different cake mix?
Yes, vanilla, white, or yellow cake mix can be used, though lemon cake mix gives the strongest lemon flavor.
Do I need to mix the cake mix with anything first?
No, the dry cake mix is sprinkled directly over the filling and cream cheese.
Can I use whipped cream cheese?
Block cream cheese works best because it holds its shape better while baking.
Can I make this cake ahead of time?
Yes, you can bake it ahead and store it in the refrigerator until ready to serve.
Should this cake be refrigerated?
Yes, because it contains cream cheese, leftovers should be stored in the refrigerator.
Can I serve it cold?
Yes, it tastes great chilled, especially if you prefer a firmer texture.
Why is my cake mix still powdery on top?
Some areas may not have received enough butter. Try pouring the melted butter as evenly as possible over the top before baking.
Can I add fruit to this dump cake?
Yes, blueberries, raspberries, or strawberries pair well with the lemon flavor.
Can I freeze Lemon Cream Cheese Dump Cake?
Yes, freeze it in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
What should I serve with this cake?
It pairs well with whipped cream, vanilla ice cream, or a light dusting of powdered sugar.
Conclusion
Lemon Cream Cheese Dump Cake is a simple dessert with bright lemon flavor, creamy richness, and a golden cake topping. With only a few ingredients and easy preparation, it is a reliable recipe for gatherings, weeknight desserts, or any time you want a sweet citrus treat.
