Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake is the ultimate no-fuss dessert that delivers maximum flavor with minimal effort. True to its name, this recipe is as simple as “dump and bake.” Yet, despite its ease, it yields a decadently sweet, tart, and creamy treat with an irresistibly golden, buttery topping. Combining the brightness of lemon with the richness of cream cheese, it offers layers of texture and flavor that feel indulgent without requiring hours in the kitchen.

This cake is a cross between a cobbler and a cheesecake, with the tangy lemon pie filling melting into pockets of smooth cream cheese and finished off with a golden cake mix crust. It’s an ideal solution for last-minute gatherings, potlucks, or those times when you’re craving something sweet but don’t want the hassle of measuring flour or mixing batters. Everything comes together in one baking dish—no bowls, mixers, or fancy techniques required.

Whether served warm with a scoop of vanilla ice cream or chilled for a denser bite, Lemon Cream Cheese Dump Cake is one of those desserts that’s impossible to mess up and always a crowd-pleaser. It’s comfort food meets convenience, with a citrus twist that brightens every bite.

Why You’ll Love This Recipe

1. Ridiculously Easy – Just layer and bake—no mixing or complicated steps.
2. Sweet and Tangy Flavor – Lemon and cream cheese complement each other perfectly.
3. Crowd-Friendly – Great for parties, potlucks, and family dinners.
4. Versatile Serving Options – Delicious warm or cold, solo or with toppings.
5. Minimal Cleanup – All ingredients go into one pan—no mess, no stress.

Ingredients

• Lemon pie filling
• Cream cheese
• Yellow or lemon cake mix
• Butter
• Vanilla extract
• Powdered sugar (optional for topping)

Variations

Use Different Fruit Fillings

Swap lemon pie filling for blueberry, cherry, or raspberry for a different flavor twist.

Add a Crunchy Topping

Sprinkle chopped nuts or shredded coconut on top before baking for added texture.

Make It Extra Creamy

Mix softened cream cheese with sweetened condensed milk before adding it.

Gluten-Free Option

Use a gluten-free cake mix to make the recipe suitable for gluten-sensitive guests.

Add Zest

Grate in fresh lemon zest over the top for an even brighter citrus flavor.

How to Make the Recipe

Step 1: Prepare the Baking Dish

Preheat your oven and lightly grease a 9×13-inch baking dish.

Step 2: Add Lemon Pie Filling

Spread the lemon pie filling evenly over the bottom of the dish.

Step 3: Add Cream Cheese

Cut or dollop the cream cheese over the lemon filling in chunks.

Step 4: Sprinkle the Cake Mix

Evenly sprinkle dry cake mix over the entire top—do not stir.

Step 5: Add Melted Butter

Pour melted butter over the cake mix, covering as much of the surface as possible.

Step 6: Bake

Bake until the top is golden brown and the edges are bubbling.

Step 7: Cool and Serve

Let it cool slightly before serving. Dust with powdered sugar if desired.

Tips for Making the Recipe

• Use room temperature cream cheese for easier spreading or dolloping.
• Pour butter evenly for a more uniform golden crust.
• Don’t stir the layers—dump cakes rely on layering for texture.
• Check the center for doneness; if it’s too jiggly, bake a bit longer.
• Add a scoop of vanilla ice cream or whipped cream for serving.

How to Serve

• Warm with ice cream for a melty, comforting dessert
• Chilled from the fridge for a firmer, cheesecake-like bite
• With whipped cream and lemon zest on top
• As a brunch dessert alongside coffee or tea
• Topped with berries for added color and flavor contrast

Make Ahead and Storage

Storing Leftovers

Store leftovers covered in the fridge for up to 4–5 days.

Freezing

Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight.

Reheating

Reheat individual servings in the microwave for 20–30 seconds or warm larger portions in the oven at low heat.

FAQs

1. Can I use fresh lemon instead of pie filling?

Not directly—lemon pie filling has thickening agents. Homemade lemon curd could work with adjustments.

2. Do I need to soften the cream cheese?

Softened cream cheese is easier to distribute, but you can use it cold and in chunks.

3. Can I use white or vanilla cake mix instead of yellow?

Yes, vanilla or lemon cake mix works just as well and enhances the lemon flavor.

4. What type of butter should I use?

Unsalted is best, but salted can work—just adjust for taste.

5. Should I stir the layers together?

No—dump cake relies on the layering of ingredients for proper texture.

6. Can I use margarine instead of butter?

Yes, but butter provides a richer flavor and better browning.

7. How do I know when it’s done?

The top should be golden brown, and the edges should bubble slightly.

8. Can I add more cream cheese?

Yes! If you prefer a richer, tangier flavor, feel free to increase the amount.

9. Can I prepare it ahead of time?

You can assemble it up to a day ahead and refrigerate before baking.

10. Can I use a different baking dish size?

Yes, but adjust baking time if using a smaller or deeper dish.

Conclusion

Lemon Cream Cheese Dump Cake proves that delicious doesn’t have to mean complicated. With just a few ingredients and no mixing bowls required, it delivers layers of tangy, creamy, buttery goodness that everyone will rave about. Whether you’re baking for a crowd or just treating yourself to something sweet and easy, this dump cake offers satisfaction in every bite. It’s the kind of dessert you can rely on—simple, satisfying, and always a hit.

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