If you’re in the mood for something quick, easy, and delightfully citrusy, this Lemon Cream Cheese Dump Cake is the perfect dessert. With minimal prep work and a burst of zesty lemon flavor, it’s the ideal choice for a last-minute treat. The creamy texture from the cream cheese and the buttery, slightly crunchy cake topping will make this a new favorite in your dessert rotation.
Why You’ll Love This Recipe
This Lemon Cream Cheese Dump Cake offers a heavenly combination of creamy, tangy, and sweet flavors with a buttery crumble on top. The best part? It’s incredibly simple to make. Just layer the ingredients, bake, and enjoy a warm, comforting dessert in under an hour. The addition of cream cheese and lemon pie filling makes it rich and flavorful, while the yellow cake mix brings in a delightful crunch. It’s perfect for family dinners, potlucks, or any time you want a dessert that’s fuss-free but delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cans (21 oz each) lemon pie filling
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1 box yellow cake mix (15.25 oz)
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1 package (8 oz) cream cheese, softened
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½ cup granulated sugar
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1 teaspoon vanilla extract
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¾ cup unsalted butter, melted
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Optional: lemon zest, powdered sugar for dusting
Directions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Layer the Ingredients
Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
Step 3: Make the Cream Cheese Mixture
In a mixing bowl, whip the softened cream cheese with granulated sugar and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture over the lemon filling, spreading it out evenly.
Step 4: Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the cream cheese layer. Do not mix the layers; just leave it as is.
Step 5: Drizzle Butter
Drizzle the melted butter evenly over the cake mix, covering as much as possible. Don’t worry if the butter doesn’t cover the entire cake mix — it will create delicious, crunchy bites as it bakes.
Step 6: Bake
Bake uncovered for 45–50 minutes, or until the top is golden and bubbling.
Step 7: Cool and Serve
Allow the cake to cool slightly before serving. Optionally, dust with powdered sugar or garnish with lemon zest for an extra citrusy kick.
Servings and Timing
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Prep Time: 10 minutes
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Cook Time: 50 minutes
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Total Time: 1 hour
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Servings: 12 servings
Variations
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Extra Zest: Add lemon zest to the cream cheese mixture for an extra citrus punch.
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Different Fruit Filling: Swap out the lemon pie filling for other fruit fillings like blueberry or strawberry for a different flavor profile.
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More Topping: If you want a thicker, crunchier topping, add more dry cake mix and butter.
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Vegan Version: Use a plant-based cream cheese and dairy-free butter for a vegan-friendly version.
Storage/Reheating
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Storage: Store any leftovers in the fridge for up to 5 days. Reheat slightly in the microwave or oven before serving.
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Freezing: This cake can be frozen, but it’s best enjoyed fresh. If freezing, allow it to cool completely, then wrap tightly and freeze for up to 1 month. Thaw before reheating.
FAQs
1. Can I use a different cake mix flavor?
Yes! Feel free to experiment with different cake mix flavors like vanilla, lemon, or even butter cake for a unique twist.
2. Can I use homemade lemon pie filling?
Yes, you can make your own lemon pie filling if you prefer, but store-bought works just fine for a quicker prep time.
3. Can I substitute the cream cheese?
If you’re looking for a lighter option, you can use Greek yogurt instead of cream cheese for a similar creamy texture but with fewer calories.
4. Do I need to cover the cake while baking?
No, the cake should be baked uncovered so the topping becomes golden and crispy.
5. Can I make this ahead of time?
Yes, you can assemble the cake ahead of time and refrigerate it until you’re ready to bake it. Just be sure to bake it when you’re ready to serve.
6. How can I make the cake less sweet?
If you prefer a less sweet dessert, you can reduce the amount of sugar in the cream cheese mixture or skip the powdered sugar garnish.
7. Is this recipe suitable for a gluten-free diet?
Unfortunately, the recipe as written is not gluten-free, but you can use a gluten-free cake mix to adapt it.
8. Can I use butter instead of margarine for the topping?
Yes, using melted butter will give a richer flavor to the topping, so it’s highly recommended.
9. How do I know when the cake is done?
The cake is done when the top is golden brown and bubbly, and a toothpick inserted in the center comes out clean.
10. Can I freeze this cake?
Yes, the cake can be frozen. Let it cool completely before wrapping it tightly in plastic wrap and freezing for up to a month. Thaw and reheat before serving.
Conclusion
This Lemon Cream Cheese Dump Cake is the perfect dessert for when you want something simple but flavorful. With its creamy texture, buttery crumble, and bright lemon flavor, it’s sure to be a hit at your next family gathering or potluck. The best part? It’s so easy to make, and it’s the kind of recipe you’ll keep coming back to again and again!
Print
Lemon Cream Cheese Dump Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings
Description
If you’re in the mood for something quick, easy, and delightfully citrusy, this Lemon Cream Cheese Dump Cake is the perfect dessert. With minimal prep work and a burst of zesty lemon flavor, it’s the ideal choice for a last-minute treat. The creamy texture from the cream cheese and the buttery, slightly crunchy cake topping will make this a new favorite in your dessert rotation.
Ingredients
For the Cake:
2 cans (21 oz each) lemon pie filling
1 box yellow cake mix (15.25 oz)
1 package (8 oz) cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
¾ cup unsalted butter, melted
Optional: lemon zest, powdered sugar for dusting
Instructions
-
Preheat the Oven:
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. -
Layer the Ingredients:
Spread the lemon pie filling evenly across the bottom of the prepared baking dish. -
Make the Cream Cheese Mixture:
In a mixing bowl, whip the softened cream cheese with granulated sugar and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture over the lemon filling, spreading it out evenly. -
Add the Cake Mix:
Sprinkle the dry yellow cake mix evenly over the cream cheese layer. Do not mix the layers; just leave it as is. -
Drizzle Butter:
Drizzle the melted butter evenly over the cake mix, covering as much as possible. Don’t worry if the butter doesn’t cover the entire cake mix — it will create delicious, crunchy bites as it bakes. -
Bake:
Bake uncovered for 45–50 minutes, or until the top is golden and bubbling. -
Cool and Serve:
Allow the cake to cool slightly before serving. Optionally, dust with powdered sugar or garnish with lemon zest for an extra citrusy kick.
Notes
- Extra Zest: Add lemon zest to the cream cheese mixture for an extra citrus punch.
- Different Fruit Filling: Swap out the lemon pie filling for other fruit fillings like blueberry or strawberry for a different flavor profile.
- More Topping: If you want a thicker, crunchier topping, add more dry cake mix and butter.
- Vegan Version: Use a plant-based cream cheese and dairy-free butter for a vegan-friendly version.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
