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If you have a sweet tooth and a love for all things creamy and zesty, this Lemon Cream Cheese Dump Cake Recipe is your new best friend in the kitchen. It’s an irresistible dessert that balances tangy lemon pie filling with rich, luscious cream cheese, all layered under a buttery, golden cake crust. Best of all, the “dump cake” method makes it incredibly simple to prepare without sacrificing any flavor or texture. Whether you’re celebrating a special occasion or just craving a comforting treat, this cake will deliver sunshine on a plate every time.
Ingredients You’ll Need
Every ingredient in this Lemon Cream Cheese Dump Cake Recipe plays a key role in creating its unforgettable flavor and texture. From the creamy richness of the cream cheese to the bright tang of the lemon pie filling, along with a buttery crumble that cradles it all flawlessly, these simple components come together to create a showstopper dessert.
- Cream cheese (16 ounces, room temperature): The silky base that provides richness and a tangy balance to the sweet elements.
- Unsalted butter (10 tablespoons melted, plus extra): Adds moisture and depth while helping form that delicious crust and topping.
- Yellow, butter, or lemon cake mix (1 box – 13.25 to 15.25 ounces): The secret to the cake’s tender, crumbly texture and beautiful golden color.
- Lemon pie filling (1 can, 21 ounces, divided): Brings the iconic bright citrus punch that makes this cake truly shine.
- Large egg (1): Helps bind the cream cheese mixture, making it light and fluffy.
- Powdered sugar (1/2 cup): Adds subtle sweetness without overpowering the tanginess of lemon and cream cheese.
- Kosher salt (1/2 teaspoon): Balances flavors and enhances sweetness.
- Whipped cream or vanilla ice cream (for serving): Perfect to serve on top, offering a cool contrast and creamy finish.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prepare Your Baking Dish
Warm up your oven to 350 degrees Fahrenheit and lightly butter either an 8×8 or 9×9-inch baking dish. This step ensures the cake won’t stick and makes for easy serving. Butter also adds a subtle richness that starts the flavor journey right at the base.
Step 2: Form the Buttery Cake Crust
In a medium bowl, mix 10 tablespoons of the melted unsalted butter with the entire box of cake mix using a fork until crumbles form. Transfer about 1 1/2 cups of this mixture to your buttered baking dish and press it evenly into the bottom to create a thin crust. This crust will bake into a golden, slightly crispy layer that supports the luscious fillings perfectly.
Step 3: Whip Up the Cream Cheese Filling
Using a hand mixer or stand mixer fitted with a whisk attachment, beat the cream cheese, half of the lemon pie filling, egg, powdered sugar, and salt on medium speed until smooth and fluffy—around two minutes. This creamy, tangy layer is the heart of the Lemon Cream Cheese Dump Cake Recipe, delivering beautiful texture and balanced sweetness beneath the cake topping.
Step 4: Layer the Lemon Pie Filling
Spread the remaining lemon pie filling gently over the freshly whipped cream cheese mixture. This adds a vibrant pop of citrus flavor and moisture, ensuring each bite bursts with lemony goodness.
Step 5: Top with Cake Mix and Butter
Sprinkle the rest of the cake mix and butter blend evenly over the lemon layer. This crumbly, buttery topping will bake to a golden crust that’s both crunchy and soft, adding a wonderful contrast to the creamy layers beneath.
Step 6: Bake to Perfection
Place your dish in the oven and bake for 40 to 45 minutes or until the cake jiggles just a little in the center and the edges turn a lovely golden brown. The gentle wobble means the center is perfectly creamy without being undercooked. Remember to let the cake cool for at least 45 minutes before serving to allow the layers to settle and flavors to meld beautifully.
Step 7: Serve with Sweet Toppings
Scoop the cake into bowls and top it off with a generous dollop of whipped cream or a scoop of vanilla ice cream. These additions create an indulgent contrast of temperature and creaminess that makes this Lemon Cream Cheese Dump Cake Recipe an unforgettable treat.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
Adding fresh lemon zest, a sprinkle of powdered sugar, or even a few fresh berries on top of your cake can elevate both its flavor and presentation. These garnishes add brightness and visual appeal, making each slice look as delightful as it tastes.
Side Dishes
This dessert pairs wonderfully with light, refreshing sides like a simple green salad or fruit salad when serving after a heavy meal. For a more indulgent occasion, serve alongside a cup of hot tea or a mild coffee to balance the cake’s sweetness with a warm, comforting sip.
Creative Ways to Present
Try serving your Lemon Cream Cheese Dump Cake Recipe in individual glass cups layered with whipped cream and fresh berries for a stunning parfait-style dessert. Alternatively, turn it into mini trifle jars for parties or gift it in decorative containers to delight friends and family.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the cake tightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator. This dessert keeps beautifully for up to 4 days, allowing you to enjoy every last luscious bite without any worry.
Freezing
You can freeze the leftover cake by wrapping it securely in plastic wrap and foil or placing it in a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw it overnight in the fridge for best texture and freshness.
Reheating
If you prefer to enjoy the cake warm, reheat individual portions in the microwave for about 20 to 30 seconds. Serving it warm enhances the cream cheese’s softness and intensifies the buttery aroma, creating a comforting experience every time.
FAQs
Can I use a different flavor of pie filling in this Lemon Cream Cheese Dump Cake Recipe?
Absolutely! While lemon pie filling gives this cake its signature tangy twist, feel free to experiment with flavors like blueberry, cherry, or peach for a delicious variation that suits your taste buds.
Is cream cheese necessary, or can it be substituted?
Cream cheese is essential here because it adds a wonderful creamy tang and texture that balances the sweetness. Substituting it may change the texture and flavor, but you could try mascarpone or ricotta for a milder flavor, though results will vary.
Can I make this dessert gluten-free?
To make a gluten-free version, use a gluten-free lemon or yellow cake mix and double-check that your pie filling is gluten-free as well. The rest of the ingredients are naturally gluten-free, so it’s easy to adapt.
What’s the best way to tell when the Lemon Cream Cheese Dump Cake Recipe is done baking?
Look for a lightly browned edge and a center that jiggles just slightly when you gently shake the pan. This ensures the cream cheese layer is perfectly set but still creamy inside.
Can I prepare this dessert ahead of time for a party?
Yes! You can assemble the cake a day before and refrigerate it. Just bake it fresh on the day of your event for the best texture and flavor. This saves time without sacrificing taste.
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe is a true treasure that combines ease and elegance into one glorious dish. Whether you’re new to baking or just want a quick but impressive dessert, give this recipe a try—it’s guaranteed to become a cherished staple in your recipe collection. Happy baking and even happier eating!
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Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Dump Cake is a delightful, easy-to-make dessert featuring a buttery cake crust layered with a tangy lemon cream cheese filling and topped with sweet lemon pie filling and a crumbly cake topping. Perfect for gatherings or a simple treat, it combines bright lemon flavors with creamy richness and a tender, golden crust.
Ingredients
Crust and Topping
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for the baking dish
- 1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix
Cream Cheese Filling
- 16 ounces cream cheese, at room temperature
- 1/2 cup lemon pie filling
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
Additional Ingredients
- 1 (21-ounce) can lemon pie filling, divided
- Whipped cream or vanilla ice cream, for serving
Instructions
- Prepare the Baking Dish: Heat the oven to 350°F (175°C). Lightly coat an 8×8- or 9×9-inch baking dish with unsalted butter to prevent sticking.
- Make the Crust Layer: In a medium bowl, mix 10 tablespoons of melted unsalted butter with the cake mix using a fork until combined. Transfer about 1 1/2 cups of this mixture to the prepared baking dish. Press it lightly into an even layer to form a thin crust at the bottom.
- Create the Cream Cheese Filling: Using a hand mixer or stand mixer with a whisk attachment, beat together the room-temperature cream cheese, 1/2 cup lemon pie filling, egg, powdered sugar, and kosher salt on medium speed until the mixture is light and fluffy, approximately 2 minutes. Spread this filling evenly over the crust layer.
- Add Lemon Pie Layer: Evenly spread the remaining lemon pie filling over the cream cheese mixture to create a bright, sweet layer.
- Top with Remaining Crust Mixture: Sprinkle the leftover cake mix and butter mixture evenly over the top of the lemon pie layer, creating a crumbly topping.
- Bake the Cake: Place the dish in the preheated oven and bake until the cake jiggles slightly in the center but is browned around the edges, approximately 40 to 45 minutes. This ensures the cake is cooked through but stays moist.
- Cool and Serve: Allow the cake to cool for at least 45 minutes to set properly. Serve scoops of the cake topped with whipped cream or vanilla ice cream, if desired, for a delicious finishing touch.
Notes
- Ensure the cream cheese is at room temperature for smooth mixing.
- You can use yellow, butter, or lemon cake mix based on your flavor preference.
- Letting the cake cool helps it set and makes it easier to serve.
- For extra lemon flavor, garnish with lemon zest or fresh lemon slices.
- Store leftovers covered in the refrigerator for up to 3 days.
