If you love low-effort desserts that deliver big flavor, Lemon Cream Cheese Dump Cake is your new go-to treat. Bursting with citrusy brightness and layered with creamy cheesecake goodness, it’s the ultimate fuss-free recipe. With no complicated steps or equipment needed, you can whip this up for weeknights, potlucks, or sunny weekend gatherings—and it’s nearly impossible to mess up.
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Why Make This Recipe
This recipe is a winner because it takes hardly any time to prepare and tastes amazing. The tanginess of lemon pairs perfectly with the rich cream cheese. Plus, you can throw it all together and pop it in the oven while you relax. It’s great for busy days or special gatherings. Trust me, once you serve this, everyone will want the recipe!
How to Make Lemon Cream Cheese Dump Cake
Ingredients:
- 1 box lemon cake mix
- 1 (21 oz) can lemon pie filling
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
Directions:
- Preheat oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish to keep the cake from sticking.
- Layer the pie filling: Spread the lemon pie filling evenly on the bottom of the prepared baking dish.
- Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Drop the mixture: Spoon dollops of the cream cheese mixture over the pie filling and spread it gently to create a nice layer.
- Add the cake mix: Sprinkle the dry lemon cake mix evenly over the top. It doesn’t need to be perfect; just spread it out as best you can.
- Finish with butter: Drizzle the melted butter evenly over the cake mix. Don’t stir it! The butter will create a nice crust while it bakes.
- Bake: Place in the oven and bake for 40–45 minutes, or until the top is golden brown and bubbly.
- Cool and serve: Let the cake cool slightly before serving. You can enjoy it warm or chilled, and it’s lovely topped with whipped cream or vanilla ice cream.
How to Serve Lemon Cream Cheese Dump Cake
This delicious cake is best served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. You can also enjoy it chilled for a refreshing treat after a meal. It’s perfect for family gatherings or fun celebrations!
How to Store Lemon Cream Cheese Dump Cake
You can store any leftovers in an airtight container in the fridge for up to 4 days. If you want to keep it longer, consider freezing individual pieces wrapped in plastic wrap. Just thaw in the fridge when you’re ready to enjoy again!
Tips to Make Lemon Cream Cheese Dump Cake
- For a little extra flavor, add some lemon zest on top before baking.
- Let the cake cool completely if you’re serving it chilled for a firmer texture.
- If you’re looking for a crunch, sprinkle some crushed graham crackers on top before baking.
Variation
You can switch things up by using different flavors of cake mix and pie filling. Try blueberry or cherry for a fun twist!
Lemon Cream Cheese Dump Cake
Ingredients
- 1 box lemon cake mix
- 1 21 oz can lemon pie filling
- 1 8 oz package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter melted
Instructions
- Preheat oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish to keep the cake from sticking.
- Layer the pie filling: Spread the lemon pie filling evenly on the bottom of the prepared baking dish.
- Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Drop the mixture: Spoon dollops of the cream cheese mixture over the pie filling and spread it gently to create a nice layer.
- Add the cake mix: Sprinkle the dry lemon cake mix evenly over the top. It doesn’t need to be perfect; just spread it out as best you can.
- Finish with butter: Drizzle the melted butter evenly over the cake mix. Don’t stir it! The butter will create a nice crust while it bakes.
- Bake: Place in the oven and bake for 40–45 minutes, or until the top is golden brown and bubbly.
- Cool and serve: Let the cake cool slightly before serving. You can enjoy it warm or chilled, and it’s lovely topped with whipped cream or vanilla ice cream.
Notes
- For a little extra flavor, add some lemon zest on top before baking.
- Let the cake cool completely if you’re serving it chilled for a firmer texture.
- If you’re looking for a crunch, sprinkle some crushed graham crackers on top before baking.
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🥐 Easy Breakfast Cheese Danish – Flaky, creamy, and perfect for slow mornings or sweet brunch tables.
🍫 Cherry Chocolate Bliss Cake – A rich, layered favorite full of bold chocolate and cherry flavor.
🍪 Apple Pie Snickerdoodles – Soft, spiced cookies stuffed with apple pie filling—great year-round!
FAQs
Q: Can I use reduced-fat cream cheese?
A: Yes, you can! It will still taste great, but the texture may be slightly different.
Q: How do I know when the cake is done?
A: The top should be golden brown and bubbly. You can also insert a toothpick; if it comes out clean, it’s ready!
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake it a day in advance and store it in the fridge. Just warm it up before serving for the best taste!
