Lemon Cream Cheese Dump Cake Recipe

Introduction

This Lemon Cream Cheese Dump Cake is a simple, tangy dessert that comes together quickly with minimal effort. Combining zesty lemon pie filling, smooth cream cheese, and a buttery cake topping, it’s a perfect treat for any occasion.

Ingredients

• 1 box yellow cake mix
• 1 (21 oz) can lemon pie filling
• 8 oz cream cheese, softened
• ½ cup butter, melted
• 1 cup powdered sugar

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: Spread the lemon pie filling evenly in the prepared baking dish.
3. Step 3: In a bowl, mix the softened cream cheese and powdered sugar until smooth and well combined.
4. Step 4: Drop spoonfuls of the cream cheese mixture over the lemon filling, then gently spread it out.
5. Step 5: Sprinkle the dry yellow cake mix evenly over the cream cheese layer.
6. Step 6: Drizzle the melted butter evenly across the top of the cake mix.
7. Step 7: Bake for 40–45 minutes, or until the top is golden brown and bubbly.
8. Step 8: Allow the cake to cool slightly before serving to let it set.

Tips & Variations

• For extra texture, add chopped nuts such as pecans or walnuts on top before baking.
• Use cream cheese at room temperature to ensure a smooth, easy-to-spread mixture.
• Try substituting lemon pie filling with blueberry or cherry pie filling for a different flavor twist.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20-30 seconds if desired, though it’s also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix for this recipe?

Yes, yellow cake mix works best for this recipe, but you can also use white or butter cake mixes for slightly different flavors and textures.

Do I have to use cream cheese?

Cream cheese adds a rich, creamy layer that complements the lemon filling. You can omit it, but the cake will have a different texture and less depth of flavor.

Lemon Cream Cheese Dump Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 672 reviews

This Lemon Cream Cheese Dump Cake is an easy-to-make, crowd-pleasing dessert combining tangy lemon pie filling, smooth cream cheese, and moist yellow cake mix. Perfect for casual gatherings or a quick treat, this dump cake requires minimal prep and bakes into a golden, bubbly delight that’s sweet and tart with a creamy finish.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 1 (21 oz) can lemon pie filling

Cream Cheese Mixture

• 8 oz cream cheese, softened
• 1 cup powdered sugar

Cake Mix Layer

• 1 box yellow cake mix
• ½ cup butter, melted

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
2. Layer Lemon Pie Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish, creating a sweet and tangy base for the cake.
3. Mix Cream Cheese and Sugar: In a medium bowl, combine the softened cream cheese and powdered sugar. Mix well until smooth and creamy without any lumps.
4. Distribute Cream Cheese Mixture: Drop spoonfuls of the cream cheese mixture over the lemon pie filling. Gently spread it out slightly, but it’s okay if it remains somewhat patchy.
5. Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon layers, covering them thoroughly.
6. Drizzle Butter: Pour melted butter evenly over the cake mix, allowing it to soak in and create a moist, golden crust during baking.
7. Bake the Cake: Place the dish in the oven and bake for 40 to 45 minutes until the top is golden brown and bubbly around the edges.
8. Cool Slightly and Serve: Remove from oven and let cool for a few minutes to allow the layers to set. Serve warm or at room temperature for the best flavor and texture.

Notes

• Use softened cream cheese at room temperature to ensure easy mixing without lumps.
• If you prefer a less sweet dessert, reduce the powdered sugar slightly or use a low-sugar lemon pie filling.
• Allow the dump cake to cool for at least 15 minutes if you want cleaner slices.
• You can substitute yellow cake mix with white or even spice cake for flavor variations.
• This cake stores well in the refrigerator for up to 3 days; warm slightly before serving.

Keywords: lemon cream cheese dump cake, lemon dump cake, easy lemon dessert, cream cheese cake, yellow cake mix recipe, simple dump cake