If you love desserts that are both effortless and bursting with flavor, then this Lemon Cream Cheese Dump Cake Recipe is going to become your new best friend in the kitchen. Imagine a luscious layer of creamy, tangy lemon cream cheese sandwiched between a buttery, crumbly crust and a sweet lemon pie topping that all bake together into one irresistible treat. This dessert is perfect for when you want something special without spending hours baking, proving that simple ingredients can create a show-stopping cake that everyone will ask for again and again.
Ingredients You’ll Need
These ingredients are straightforward but each plays an essential role in creating the perfect balance of creamy, tangy, and sweet flavors, as well as a texture that is tender yet crisp in all the right spots.
- Cream cheese (16 ounces, room temperature): This adds rich, velvety creaminess and a slight tang that elevates the cake’s flavor.
- Unsalted butter (10 tablespoons, melted, plus more for the dish): Butter provides moistness and helps create the signature crumbly crust.
- Yellow, butter, or lemon cake mix (1 box, 13.25-15.25 ounces): The cake mix forms the base and topping, combining flavor and ease.
- Lemon pie filling (1 can, 21 ounces, divided): This luscious filling adds concentrated citrus brightness throughout the cake.
- Large egg (1): Acts as a binder to give the cream cheese layer structure and fluffiness.
- Powdered sugar (1/2 cup): Sweetens and smooths the cream cheese mixture perfectly.
- Kosher salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness.
- Whipped cream or vanilla ice cream: Optional but highly recommended for serving to add an extra indulgent touch.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Preheat and Prepare Your Baking Dish
First things first, set your oven to 350 degrees Fahrenheit and lightly butter an 8×8 or 9×9-inch baking dish. This little step ensures your cake doesn’t stick and gives that lovely buttery crust a head start on flavor.
Step 2: Make the Crust Mixture
In a medium bowl, combine the melted butter with the cake mix using a fork until everything is moistened and crumbly. Reserve about 1 1/2 cups of this mixture and press it gently into the bottom of the prepared baking dish to form a thin, even crust layer. Trust me, this crust is what makes the cake so addictive!
Step 3: Prepare the Cream Cheese Layer
Now for the star of the show: beat the room-temperature cream cheese with half of the lemon pie filling, the egg, powdered sugar, and kosher salt until the mixture is light, fluffy, and utterly creamy—this usually takes about 2 minutes using a hand or stand mixer. Spread this heavenly mixture evenly over your crust layer to create that irresistible middle.
Step 4: Add the Remaining Lemon Pie Filling
Spread the rest of the lemon pie filling on top of the cream cheese layer in a smooth, even layer. This vibrant citrus layer adds tartness and juicy bursts of sweetness in every bite.
Step 5: Top with the Remaining Crumb Mixture
Finish by sprinkling the remaining cake mix and butter mixture evenly on top. This crumbly topping will bake to golden perfection, adding delightful texture contrasts to the soft cream cheese and lemon filling below.
Step 6: Bake to Perfection
Pop the cake into your preheated oven and bake for 40 to 45 minutes until you notice the edges turning a beautiful golden brown and the center jiggles slightly when you gently shake the pan. Once baked, allow the cake to cool at least 45 minutes to set before digging in—this patience really pays off!
Step 7: Serve and Enjoy
Cut generous squares of this lemony delight and serve with dollops of whipped cream or scoops of vanilla ice cream. The cold creaminess pairs with the warm cake for a dessert experience that’s pure magic.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
A little garnish can bring your Lemon Cream Cheese Dump Cake Recipe to the next level. Fresh lemon zest sprinkled on top adds a pop of color and an extra hint of citrus aroma that brightens every mouthful. A sprig of fresh mint looks beautiful and brings a refreshing note to balance the richness of the cream cheese layer. If you’re feeling fancy, a drizzle of lemon glaze or a dusting of powdered sugar adds a charming final touch.
Side Dishes
This cake shines as a standalone dessert but also pairs beautifully with light accompaniments. Fresh berries or a simple fruit salad complement the tart lemon flavor without overpowering it. A hot cup of tea or a chilled glass of sparkling water with lemon makes the perfect drink pairing, cleansing your palate between each luscious bite.
Creative Ways to Present
If you want to impress your friends or family, try serving your Lemon Cream Cheese Dump Cake Recipe in individual ramekins or mason jars for a cute, personal touch. Layer some of the lemon pie filling and cream cheese mixture separately for visual appeal before baking. Or top each serving with edible flowers or candied lemon slices for a delightful, photo-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover your leftover lemon dump cake tightly with plastic wrap or transfer portions into an airtight container. It will keep well in the refrigerator for up to 4 days, allowing the flavors to meld and intensify. Just make sure to enjoy it within that window before the crust starts to soften too much.
Freezing
This cake also freezes beautifully. Wrap it tightly in plastic wrap and then again with aluminum foil to prevent freezer burn. Freeze for up to 3 months. When you’re ready for dessert, thaw it overnight in the fridge and refresh the top under a warm broiler for a couple of minutes to revive the crisp topping.
Reheating
Reheat individual slices in the microwave for about 20 to 30 seconds or warm the whole cake in a 300-degree oven for 10 to 15 minutes until just heated through. Be cautious not to overheat to maintain the luscious cream cheese texture nestled inside.
FAQs
Can I use a different type of cake mix?
Absolutely! Yellow, butter, or lemon-flavored cake mixes all work wonderfully and slightly alter the flavor profile, so choose based on your preference. Each will yield a delicious crumbly topping and base.
Is it necessary to use cream cheese at room temperature?
Using cream cheese at room temperature helps it blend smoothly into the mixture, preventing lumps and ensuring your cream cheese layer is perfectly fluffy and creamy.
Can I make this dessert dairy-free or vegan?
This Lemon Cream Cheese Dump Cake Recipe relies heavily on dairy, but you can experiment with dairy-free cream cheese alternatives and plant-based butter. Keep in mind texture and flavor may vary slightly, but it’s a good place to start for special dietary needs.
How can I tell when the cake is done?
The cake is done baking when the edges are golden brown and the center jiggles slightly when you gently shake the pan—this indicates that the cream cheese layer is set but still wonderfully moist.
What is the best way to serve it?
Warm or room temperature both work well, but serving it with a scoop of vanilla ice cream or dollop of whipped cream really elevates the flavors and adds another layer of indulgence.
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe is one of those gems that feels like a labor of love but actually comes together effortlessly. It’s perfect for busy bakers who want to impress without the fuss. Its bright, tangy lemon flavor combined with lush cream cheese and a buttery crust makes it a standout dessert for any occasion. Give it a try and watch it become a beloved favorite at your table!
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Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Dump Cake is a delightful, easy-to-make dessert that combines a buttery cake crust with a rich, tangy lemon cream cheese layer and luscious lemon pie filling. With minimal prep and baked to perfection, it’s perfect for gatherings and serves up to eight people. Serve warm or at room temperature, topped with whipped cream or vanilla ice cream for a refreshing treat.
Ingredients
Crust and Topping
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for the baking dish
- 1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix
Cream Cheese Layer
- 16 ounces cream cheese, at room temperature
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1/2 cup lemon pie filling
Additional Filling
- 1 (21-ounce) can lemon pie filling, divided
For Serving (Optional)
- Whipped cream or vanilla ice cream
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C) and lightly grease an 8×8- or 9×9-inch baking dish with unsalted butter to prevent sticking.
- Prepare the crust mixture: In a medium bowl, combine the melted butter and cake mix using a fork until well blended. Reserve 1 1/2 cups of this mixture and press it evenly into the bottom of the prepared baking dish to create a thin crust layer.
- Make the cream cheese layer: Using a hand mixer or stand mixer fitted with the whisk attachment, beat the room-temperature cream cheese, half of the lemon pie filling, egg, powdered sugar, and kosher salt on medium speed until the mixture is light and fluffy, about 2 minutes. Spread this creamy mixture evenly over the crust in the baking dish.
- Add the lemon pie filling: Spread the remaining lemon pie filling evenly on top of the cream cheese layer to add a lovely citrus punch.
- Top with crumb layer: Sprinkle the remaining cake mix and melted butter mixture evenly over the top to form a crumbly topping.
- Bake the cake: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the center jiggles slightly and the edges are golden brown.
- Cool before serving: Allow the cake to cool for at least 45 minutes to let it set properly.
- Serve: Scoop into bowls and, if desired, top with whipped cream or vanilla ice cream for an extra indulgent finish.
Notes
- Make sure the cream cheese is at room temperature for easier mixing and a smoother texture.
- You can swap the lemon pie filling with any other fruit pie filling for variety.
- This cake is best served slightly warm or at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
- To serve chilled, refrigerate for an additional 2 hours after cooling.
