Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake is a delightful dessert that combines the bright, zesty goodness of lemon with the creamy texture of cream cheese. This simple yet scrumptious cake is perfect for any occasion, from family gatherings to casual dinners with friends. With just a few ingredients and minimal effort, you can whip up a dessert that will impress and satisfy anyone with a sweet tooth.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 35–45 minutes
• Total Time: 50–60 minutes
• Servings: 12
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 320
• Protein: 3g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 1g
• Sugar: 25g
• Sodium: 220mg

Why Make This Lemon Cream Cheese Dump Cake

If you love a dessert that is both refreshing and indulgent, this Lemon Cream Cheese Dump Cake is for you! The juxtaposition of the tart lemon filling against the creamy layer of cream cheese creates a taste sensation that is both comforting and invigorating. Plus, it’s incredibly easy to make! Just layer your ingredients, pop it in the oven, and let the magic happen. This cake is also extremely versatile, making it a fantastic choice for summer picnics, birthday celebrations, or even just a cozy night in.

How to Make Lemon Cream Cheese Dump Cake

Creating this delicious Lemon Cream Cheese Dump Cake is a breeze. You start by preparing your ingredients in layers and then simply let the oven do the work! Follow these straightforward steps for a delightful dessert.

Ingredients:

• 1 box (15.25 oz) yellow cake mix
• 2 cans (21 oz each) lemon pie filling or lemon fruit filling
• 8 oz cream cheese, softened to room temperature
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup granulated sugar
• 1/4 cup powdered sugar (for cream cheese mixture)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated lemon zest (plus extra for garnish, optional)
• 1/4 teaspoon fine sea salt
• Whipped cream, for serving (optional)
• Fresh berries or thin lemon slices, for garnish (optional)

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray, ensuring you coat the corners and sides to prevent sticking.

Step 2: Layer the Lemon Filling

Open both cans of lemon pie filling and spread the filling evenly over the bottom of the prepared baking dish. Use a spatula to smooth it out, creating a uniform layer.

Step 3: Make the Cream Cheese Mixture

In a medium mixing bowl, combine the softened cream cheese, granulated sugar, powdered sugar, vanilla extract, lemon juice, lemon zest, and salt. Beat with a hand mixer or whisk vigorously until the mixture is smooth and creamy, with no lumps of cream cheese remaining. Taste a small amount and adjust the sweetness or intensity of the lemon if desired.

Step 4: Add the Cream Cheese Layer

Drop spoonfuls of the cream cheese mixture over the lemon filling layer. Use the back of a spoon or an offset spatula to gently spread and swirl it, creating marbled streaks while leaving some lemon filling visible.

Step 5: Add the Dry Cake Mix

Sprinkle the dry yellow cake mix evenly over the surface, breaking up any large clumps to ensure an even layer. Remember, this layer should remain dry and not be mixed in.

Step 6: Add the Melted Butter

Drizzle the melted butter evenly over the dry cake mix, trying to moisten as much of the surface as possible. Pay special attention to any dry patches; if needed, you can lightly mist with cooking spray or add a little extra melted butter.

Step 7: Optional Sugar Topping

For a crisper, sweeter crust, you can sprinkle 1–2 tablespoons of extra granulated sugar over the top after adding the butter.

Step 8: Bake the Dump Cake

Place the baking dish in the preheated oven on the center rack. Bake for 35–45 minutes, or until the top is golden brown and bubbly and a toothpick inserted into the cake portion comes out mostly dry. If the top browns too quickly, loosely tent the pan with aluminum foil during the last 10 minutes.

Step 9: Cool Slightly Before Serving

Remove the cake from the oven and allow it to cool on a wire rack for at least 20–30 minutes. The filling will thicken as it cools, enabling you to serve clean slices.

Step 10: Serve

Serve warm, at room temperature, or chilled, based on your personal preference. Cut into squares or spoon into bowls and top each serving with whipped cream, fresh lemon zest, and fresh berries or a thin lemon slice if desired.

How to Serve Lemon Cream Cheese Dump Cake

This Lemon Cream Cheese Dump Cake can be served in a variety of ways to suit any occasion. It’s delicious on its own, but adding a dollop of whipped cream, a sprinkle of lemon zest, or a handful of fresh berries elevates it to a whole new level. Whether you present it at a summer barbecue, a birthday party, or even as a weeknight treat, it’s sure to impress.

How to Store Lemon Cream Cheese Dump Cake

To store your Lemon Cream Cheese Dump Cake, let it cool completely before covering the baking dish tightly with plastic wrap or transferring leftovers to an airtight container. It can be refrigerated for up to 4 days. If you prefer it warm, simply reheat individual portions in the microwave for 15–30 seconds.

Expert Tips for Perfect Lemon Cream Cheese Dump Cake

• Ensure your cream cheese is softened to room temperature to achieve a lump-free, creamy mixture.
• If you’re short on time, you can swap the homemade cream cheese layer with store-bought lemon curd for a quicker option.
• Adjust the amount of lemon juice based on your preferred level of tartness.
• For an added flavor kick, consider mixing in a pinch of cayenne pepper in the lemon filling for a unique twist.

Delicious Variations

• Blueberry Lemon Dump Cake: Substitute lemon pie filling with blueberry pie filling and add fresh blueberries for a fruit twist.
• Nutty Crunch: Top your cake with a sprinkle of chopped nuts, like almonds or pecans, for added texture and flavor.
• Coconut Lemon Dump Cake: Mix shredded coconut into the cream cheese layer for a tropical feel.

Frequently Asked Questions

• Q: Can I use a different cake mix?

  • A: Absolutely! While yellow cake mix is traditional, you could use lemon cake mix for an extra citrus kick or any flavor you enjoy.

• Q: How do I know when the cake is done?

  • A: The cake is done when the top is golden brown, the edges are bubbling, and a toothpick comes out mostly clean, with possibly a few moist crumbs.

• Q: Can this dessert be made in advance?

  • A: Yes! You can prepare the dump cake a day ahead, store it in the refrigerator, and reheat before serving.

• Q: Is it possible to freeze the cake?

  • A: Yes, you can freeze the cooled cake for up to 3 months. Thaw in the refrigerator and reheat before serving.

• Q: Can I make a smaller batch?

  • A: Certainly! You can halve the ingredients and use an 8×8-inch baking dish for a smaller portion.

Conclusion

Lemon Cream Cheese Dump Cake is an easy-to-make, delightful dessert that balances creamy and tangy flavors beautifully. With its simplified preparation and crowd-pleasing taste, it’s no wonder this cake is a beloved recipe. Whether you’re looking for a quick weeknight dessert or something special for a gathering, this recipe is sure to bring joy to your kitchen and smiles to your table. Don’t hesitate to give it a try—you won’t be disappointed!

Lemon Cream Cheese Dump Cake

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• Author: lydia
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A delightful dessert combining zesty lemon and creamy cream cheese, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 box (15.25 oz) yellow cake mix
• 2 cans (21 oz each) lemon pie filling or lemon fruit filling
• 8 oz cream cheese, softened to room temperature
• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup granulated sugar
• 1/4 cup powdered sugar (for cream cheese mixture)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon finely grated lemon zest (plus extra for garnish, optional)
• 1/4 teaspoon fine sea salt
• Whipped cream, for serving (optional)
• Fresh berries or thin lemon slices, for garnish (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Open both cans of lemon pie filling and spread the filling evenly over the bottom of the baking dish.
3. In a medium mixing bowl, combine cream cheese, granulated sugar, powdered sugar, vanilla extract, lemon juice, lemon zest, and salt. Beat until smooth.
4. Drop spoonfuls of the cream cheese mixture over the lemon filling and swirl gently.
5. Sprinkle dry yellow cake mix evenly over the surface.
6. Drizzle the melted butter evenly over the dry cake mix.
7. Optionally, sprinkle 1–2 tablespoons of extra granulated sugar over the top.
8. Bake for 35–45 minutes until golden brown and a toothpick comes out mostly dry.
9. Let cool on a wire rack for 20–30 minutes before serving.
10. Serve warm, at room temperature, or chilled, topped with whipped cream or fresh berries.

Notes

Ensure cream cheese is softened for a smooth mixture. Store leftovers in the refrigerator for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 25g
• Sodium: 220mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg