If you love desserts that are simple to whip up yet incredibly satisfying, you are going to fall head over heels for this Lemon Dump Cake with Cream Cheese Recipe. It’s a bright, tangy, and creamy delight that comes together with minimal fuss but maximum flavor. The luscious lemon filling combines perfectly with the smooth cream cheese layer and a buttery, golden cake topping, making it a guaranteed crowd-pleaser at any gathering or just a special treat for yourself.
Ingredients You’ll Need
Every ingredient in this Lemon Dump Cake with Cream Cheese Recipe is essential and plays a specific role, from lending tangy brightness to delivering a moist, tender crumb and a rich, creamy texture. These simple pantry staples come together to create something truly memorable.
- Lemon pie filling (2 cans, 21 oz each): Provides the tangy, juicy base that makes this cake burst with citrus flavor.
- Yellow cake mix (1 box, 15.25 oz): Adds sweetness and a wonderfully soft crumb that contrasts beautifully with the creamy layers.
- Cream cheese (8 oz, softened): Brings a luxurious, smooth texture and a mild tang that complements the lemon filling.
- Granulated sugar (½ cup): Sweetens the cream cheese layer so it harmonizes perfectly with the tart lemon.
- Unsalted butter (½ cup, sliced into thin pats): Creates that irresistibly golden, slightly crisp top layer when baked.
- Powdered sugar: For an elegant dusting that adds a pretty finishing touch and a hint of extra sweetness.
- Whipped cream or vanilla ice cream: Perfect accompaniments that add cool creaminess at serving time.
How to Make Lemon Dump Cake with Cream Cheese Recipe
Step 1: Preheat the Oven and Prepare Your Dish
Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a 9×13-inch baking dish. This simple prep ensures your cake won’t stick and will bake evenly, forming the perfect golden crust you’re aiming for.
Step 2: Spread the Lemon Pie Filling
Evenly spread the two cans of lemon pie filling into the bottom of your prepared baking dish. This layer is the star of the show, giving that bold citrus flavor that makes this cake so irresistible. Make sure it’s leveled for an even bake.
Step 3: Create the Cream Cheese Layer
In a small bowl, blend together the softened cream cheese and granulated sugar until smooth and creamy. Drop spoonfuls of this mixture evenly over the lemon filling—don’t try to spread it out fully because it will melt slightly in the oven, blending beautifully with the lemon.
Step 4: Sprinkle the Cake Mix
Now sprinkle the dry yellow cake mix evenly over the cream cheese dollops. This acts as the base for your crunchy, golden top—resist the urge to stir or mix the layers to keep that delightful contrast between sweet, tangy, creamy, and crunchy.
Step 5: Add the Butter Pats
Evenly distribute the thin slices of unsalted butter on top of the cake mix. These pats of butter will melt and soak into the cake mix during baking, helping it turn into that beautiful golden crust that gives the cake its signature texture.
Step 6: Bake Until Perfect
Bake your cake for 40 to 45 minutes, or until the top is a gorgeous golden brown and the edges are bubbly and inviting. This baking time is key to marrying all the layers together while developing that mouthwatering crust.
Step 7: Serve and Enjoy
Once out of the oven, let the cake cool slightly so the layers set but stay warm enough to enjoy the melty goodness. Dust with powdered sugar and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.
How to Serve Lemon Dump Cake with Cream Cheese Recipe
Garnishes
A light dusting of powdered sugar over the top not only looks beautiful but adds a delicate sweetness that balances the tart lemon. Adding fresh lemon zest or a sprig of mint can elevate the presentation and hint at the flavors within.
Side Dishes
This cake pairs wonderfully with a simple cup of tea or coffee, making it a perfect afternoon treat. If serving at a meal, complement it with fresh berries or a citrus salad to echo and amplify the lemon brightness.
Creative Ways to Present
For a stunning dessert table centerpiece, serve the Lemon Dump Cake with Cream Cheese Recipe in a clear glass baking dish so guests can see the luscious layers. You can also cut it into squares and place each on a pretty dessert plate topped with whipped cream and a sprig of fresh mint for a refined touch.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be covered tightly with plastic wrap or stored in an airtight container and kept in the refrigerator. This will help maintain the cream cheese layer’s freshness and keep the lemon filling from drying out, good for up to 4 days.
Freezing
You can freeze slices of this Lemon Dump Cake with Cream Cheese Recipe wrapped individually in plastic wrap and then foil or placed in a freezer bag. Frozen, it will stay good for up to 3 months. Thaw slices overnight in the fridge before serving.
Reheating
Rewarm individual pieces in the microwave for 20 to 30 seconds or until just warm. Avoid overheating to preserve the cake’s moist texture and avoid drying the luscious lemon and cream cheese layers.
FAQs
Can I use other fruit fillings instead of lemon?
Absolutely! While this recipe shines with lemon pie filling, you can swap in other flavors like blueberry, cherry, or pineapple for a delicious twist. Just keep in mind that the cream cheese layer pairs particularly well with tart fruits like lemon.
Do I need to refrigerate this cake?
Yes, because of the cream cheese layer, it’s best to store the cake in the refrigerator after it has cooled to keep everything fresh and safe to eat.
Can I make this recipe gluten-free?
Yes, you can substitute the yellow cake mix with a gluten-free cake mix that you like. Make sure it’s one that bakes similarly to the original to get the best texture.
Is it necessary to use unsalted butter?
Unsalted butter is recommended to control the salt level in the cake. If you only have salted butter, you can use it but consider reducing any additional salt in the recipe, though this particular recipe doesn’t call for extra salt.
How long does it take for the cake to cool before serving?
It’s best to let the cake cool for about 15 to 20 minutes after baking. This resting time helps set the layers perfectly while still warm enough to enjoy with your favorite toppings.
Final Thoughts
If you’ve been searching for a dessert that’s as easy to make as it is to love, this Lemon Dump Cake with Cream Cheese Recipe is a game-changer. The perfect balance of tangy, creamy, and sweet wrapped in a golden, buttery crust will have you coming back to it again and again. So gather your ingredients and treat yourself to this bright, comforting cake that’s sure to become one of your favorites!
Print
Lemon Dump Cake with Cream Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Dump Cake with Cream Cheese is a deliciously simple dessert that combines tangy lemon pie filling with a rich cream cheese layer, topped with a buttery yellow cake mix crust. Perfect for a last-minute treat, it offers a delightful balance of sweet and tart flavors with a moist, golden topping.
Ingredients
Main Ingredients
- 2 (21 oz / 595g) cans lemon pie filling
- 1 (15.25 oz / 432g) box yellow cake mix
- 8 oz (226g) cream cheese, softened
- ½ cup (100g) granulated sugar
- ½ cup (113g) unsalted butter, sliced into thin pats
For Serving
- Powdered sugar (for dusting)
- Whipped cream or vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Add Lemon Filling: Spread the lemon pie filling evenly into the bottom of the prepared baking dish, creating a flavorful base for the cake.
- Cream Cheese Layer: In a small bowl, combine the softened cream cheese and granulated sugar. Mix until smooth and creamy. Drop spoonfuls of this mixture evenly over the lemon pie filling layer.
- Top with Cake Mix: Sprinkle the dry yellow cake mix evenly over the cream cheese layer. Do not stir the layers to maintain distinct textures.
- Add Butter: Arrange the thin pats of unsalted butter evenly across the surface of the cake mix. This will melt during baking to create a golden, moist topping.
- Bake: Bake the assembled cake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the edges are bubbly. Remove from oven and allow to cool slightly.
- Serve: Serve the lemon dump cake warm, dusted with powdered sugar and accompanied by whipped cream or vanilla ice cream for extra indulgence.
Notes
- Ensure the cream cheese is fully softened for easier mixing and smoother layering.
- Do not stir the layers after assembling to keep the textures distinct and the topping crumbly.
- You can substitute the lemon pie filling with other fruit pie fillings for a different flavor profile.
- Leftovers can be stored in the refrigerator covered for up to 3 days and reheated before serving.
- This cake is best enjoyed warm, straight from the oven, topped with a scoop of ice cream or whipped cream.
