Lemon Cream Cheese Dump Cake is an effortlessly tasty treat, blending zesty lemon with a rich, velvety cake topping. Made with minimal ingredients, this foolproof recipe is ideal for beginners and busy bakers alike. Just layer, bake, and enjoy a warm, citrusy delight!
Table of Contents
Why You’ll Love This Recipe
- Super easy to make – No complicated mixing or preparation.
- Unforgettable texture – A smooth cream cheese layer pairs perfectly with a rich, buttery cake crust.
- Bright, tangy flavor – The perfect blend of sweet and tart.
- Simple ingredients – No need for advanced baking techniques.
Ingredients
Cake Base
- 1 box lemon cake mix
- 1 cup unsalted butter, melted
- 1 can (21 oz) lemon pie filling
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Optional Toppings
- Powdered sugar for dusting
- Whipped cream
- Lemon zest for garnish
How to Make Lemon Cream Cheese Dump Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Coat a 9×13-inch baking dish with butter or spray with non-stick cooking spray.
Step 2: Layer the Ingredients
- First layer: Start by spreading the lemon pie filling evenly across the bottom of the prepared baking dish.
- Cream cheese layer: In a bowl, combine the cream cheese, sugar, and vanilla extract, mixing until smooth and creamy. Spoon dollops of this mixture over the lemon filling.
- Cake mix layer: Evenly spread the dry lemon cake mix over the cream cheese layer, ensuring it covers the filling thoroughly.
- Butter drizzle: Pour melted butter over the cake mix, covering as much as possible.
Step 3: Bake
Bake for 40-45 minutes or until golden brown. Let it rest for at least 15 minutes to cool down before serving.
Step 4: Serve & Enjoy
Dust with powdered sugar, add a dollop of whipped cream, or garnish with fresh lemon zest. Serve warm or chilled!
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Expert Tips
- Fresh lemons add the best zest and garnish for a vibrant flavor boost.
- Don’t overmix – dump cakes work best when layers remain distinct.
- To elevate the texture, consider adding chopped nuts or shredded coconut before baking.
FAQs
How do I store Lemon Cream Cheese Dump Cake?
Keep any leftover cake in an airtight container and refrigerate for up to 3 days.
Can I make this recipe ahead of time?
Yes! You can prepare this dessert a day in advance and store it in the refrigerator until you’re ready to serve.
What can I serve with Lemon Cream Cheese Dump Cake?
Pair it with a scoop of vanilla ice cream, fresh berries, or a drizzle of lemon glaze to add an extra layer of sweetness.
Can I use a different cake mix?
Absolutely! Opt for white or yellow cake mix for a more subtle flavor.
Lemon Cream Cheese Dump Cake
Ingredients
Cake Base:
- 1 box lemon cake mix
- 1 cup unsalted butter melted
- 1 can 21 oz lemon pie filling
Cream Cheese Layer:
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- Powdered sugar for dusting
- Whipped cream
- Lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread lemon pie filling evenly in the dish.
- Beat cream cheese, sugar, and vanilla until smooth. Drop spoonfuls over the lemon filling.
- Sprinkle dry lemon cake mix evenly over the top. Drizzle melted butter over the cake mix.
- Bake for 40-45 minutes or until golden brown. Cool for at least 15 minutes.
- Dust with powdered sugar or garnish with lemon zest. Serve warm or chilled.