Lemon Cream Cheese Dump Cake Recipe

Meet your new dessert obsession: the Lemon Cream Cheese Dump Cake Recipe! This sunshiny treat is bright, creamy, and outrageously simple to make—no cake decorating skills required. Each spoonful brings together tangy lemon pie filling, luscious cream cheese, and a buttery, golden topping that’s buttery and soft in all the right places. If you’re craving something cheerful, satisfying, and perfect for effortless entertaining, this Lemon Cream Cheese Dump Cake Recipe is about to become your secret weapon for potlucks and easy weeknight treats.

Ingredients You’ll Need

With just a handful of pantry staples and one delightful cheat (hello, canned pie filling), this dessert is proof that extraordinary flavor can come from simple ingredients. Every component plays a key role in making each bite absolutely irresistible in this Lemon Cream Cheese Dump Cake Recipe!

• 2 cans (21 oz each) lemon pie filling: The heart of the cake, delivering vibrant citrus flavor and a gooey base that’s every lemon lover’s dream.
• 1 box yellow cake mix (15.25 oz): This shortcut is what gives the cake its fluffy, tender crumb and golden crust—just sprinkle, don’t mix!
• 1 package (8 oz) cream cheese, softened: Softened cream cheese gives you those creamy, rich pockets that pair beautifully with the lemon.
• ½ cup granulated sugar: Adds the perfect touch of sweetness to smooth out the tang of cream cheese.
• 1 teaspoon vanilla extract: Rounds out the flavors, adding subtle warmth and a bakery-style aroma.
• ¾ cup unsalted butter, melted: This coats the cake mix for that signature golden, slightly crisp finish on top; be sure to use unsalted so the flavors stay balanced.
• Optional: lemon zest, powdered sugar for dusting: Both lend a final flourish—zest amps up the lemony notes, while powdered sugar adds extra dazzle.

How to Make Lemon Cream Cheese Dump Cake Recipe

Step 1: Prepare Your Baking Dish

Start with a quick prep: preheat your oven to 350°F (175°C) and give a 9×13-inch baking dish a light coating of grease. This ensures every slice of your Lemon Cream Cheese Dump Cake Recipe lifts out without sticking, and cleanup is a breeze.

Step 2: Layer the Lemon Pie Filling

Carefully spread both cans of lemon pie filling over the bottom of your dish, using a spatula to get an even layer. This vibrant base sets the tone for the entire dessert—a pool of pure lemony flavor ready to soak up creamy and cakey layers.

Step 3: Make the Cream Cheese Mixture

In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. The result should be light, fluffy, and tempting enough to eat right off the spoon! Drop generous spoonfuls of this mixture evenly over the lemon filling in the baking dish.

Step 4: Top with Cake Mix

Take your dry yellow cake mix and sprinkle it evenly over the cream cheese layer—don’t mix or press, just let it form a blanket right on top. This “dump and go” approach is what makes the Lemon Cream Cheese Dump Cake Recipe so wonderfully simple.

Step 5: Add the Melted Butter

Slowly drizzle the melted butter over the entire surface, aiming to cover as much of the cake mix as possible. The buttery shower helps develop that irresistible golden crust, while soaking down into the cake for extra richness.

Step 6: Bake to Golden Perfection

Slide your dish into the preheated oven and bake, uncovered, for 45 to 50 minutes. The cake will puff, the filling will bubble, and the aroma is pure sunshine. When the top is golden and the edges are bubbling, you know it’s ready.

Step 7: Cool and Finish

Let the cake cool slightly so it firms up for serving. For a show-stopping final touch, dust with powdered sugar and sprinkle a little fresh lemon zest over the top—both optional but highly recommended for extra zing and beauty!

How to Serve Lemon Cream Cheese Dump Cake Recipe

Garnishes

Take your Lemon Cream Cheese Dump Cake Recipe to the next level with a flutter of powdered sugar or a shower of fresh lemon zest. A few curls of lemon rind look gorgeous and add a hint of aroma, while a dollop of softly whipped cream or a scoop of vanilla ice cream turns every serving into a true bakery-worthy treat.

Side Dishes

This dessert is plenty bright and rich on its own, but if you want to create a dessert table spread, it pairs perfectly with fresh berries, sliced strawberries, or a bowl of tart Greek yogurt. These sides highlight the citrus notes and balance out the sweetness, letting the cake truly shine.

Creative Ways to Present

For parties, scoop the Lemon Cream Cheese Dump Cake Recipe into individual ramekins or small mason jars for a charming, portable treat. Or, try layering spoonfuls into parfait glasses with crushed shortbread cookies and berries for a deconstructed trifle vibe that has everyone reaching for seconds!

Make Ahead and Storage

Storing Leftovers

Cover leftover cake tightly with plastic wrap or transfer to an airtight container, then pop it in the refrigerator. It’ll keep beautifully for up to 4 days—the flavors deepen a little overnight, making it a fantastic make-ahead option.

Freezing

Need to save some for later? Lemon Cream Cheese Dump Cake Recipe freezes like a dream. Once cooled, wrap individual portions or the whole dish (well covered) and freeze for up to three months. Let it thaw in the fridge overnight before serving.

Reheating

For that warm, just-baked sensation, scoop individual portions into a microwave-safe dish and heat for about 20–30 seconds. Or reheat covered with foil in a 350°F oven for 15–20 minutes until warmed through—this keeps the topping delightfully crisp.

FAQs

Can I use homemade lemon pie filling instead of canned?

Absolutely! If you love making your own lemon curd or pie filling, go for it. Just make sure it’s thick and cool enough to spread evenly in the baking dish before adding the cream cheese layer.

What if I only have white cake mix?

No worries at all! White cake mix will work beautifully in the Lemon Cream Cheese Dump Cake Recipe. It’s still tender and sweet, letting the lemon flavor shine through.

Can the recipe be doubled for a larger crowd?

You bet! Just double all the ingredients and use two 9×13-inch pans, or a really large deep casserole dish. Keep in mind baking time may increase slightly, so keep an eye on that golden top.

Is it okay to use reduced-fat cream cheese?

Reduced-fat cream cheese can be substituted if you prefer, but the result won’t be quite as rich and creamy. The flavor will still be delicious and you’ll save a few calories!

How can I make the cake even more lemony?

For an extra burst of citrus, fold a tablespoon of freshly grated lemon zest into your cream cheese mixture, or drizzle with a quick lemon glaze before serving. The zest really wakes up the flavors in the Lemon Cream Cheese Dump Cake Recipe!

Final Thoughts

If you’re searching for a treat that guarantees smiles, this Lemon Cream Cheese Dump Cake Recipe truly delivers. Every bite is creamy, tangy, and so easy you’ll find yourself coming back to it again and again. Treat yourself and your loved ones—give this recipe a try and discover the magic for yourself!

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