Lemon Cream Cheese Dump Cake Recipe

There's something so wonderfully indulgent about a slice of lemon cream cheese dump cake. The balance of sweet, tart lemon with a creamy, cheesecake-like filling and the buttery crumble on top makes every bite a little moment of joy. This cake is one of those "dump and bake" recipes that require minimal effort but deliver maximum flavor—a win for busy bakers or those new to baking. It’s a family favorite that I find myself making often, especially when I’m short on time but want to impress.

Whether you're serving this cake warm with a scoop of vanilla ice cream or enjoying it cold from the fridge, it's bound to become a new favorite in your dessert rotation.

Why You'll Love This Lemon Cream Cheese Dump Cake

Get ready to meet the easiest cake you’ll ever make. This lemon cream cheese dump cake recipe takes less than 10 minutes to prep, making it perfect for busy weeknights, potlucks, or even last-minute guests.

One of the best things about this recipe is its simplicity. With only a handful of ingredients and no fancy techniques required, you just layer everything in the baking dish and pop it in the oven. You’ll have a delicious, homemade dessert without any fuss.

It's a crowd-pleaser, too. The refreshing lemon flavor combined with the rich cream cheese layer and buttery cake mix topping is hard for anyone to resist. Every bite is creamy, tangy, and perfectly sweet.

Plus, this cake is versatile. You can switch up the flavors or add extra toppings to make it your own, which I’ll get into a bit later. Trust me, this recipe is bound to become a go-to in your collection.

Ingredients Notes

This lemon cream cheese dump cake is made with a few simple ingredients, but each one plays a crucial role in creating its delicious flavor and texture.

Lemon pie filling is what gives this cake its bold lemon flavor. You can usually find canned lemon pie filling in the baking aisle, and it’s the perfect consistency to create that tart and creamy layer. If you prefer, you could also use a homemade lemon curd for a richer, homemade touch.

Cream cheese brings a rich, tangy creaminess to this cake. Make sure it’s at room temperature for easier spreading. You’ll dollop and spread it out in chunks, and as it bakes, it melds with the lemon filling for an irresistible taste and texture.

Yellow cake mix forms the crumbly topping for this dump cake. Just sprinkle it over the lemon and cream cheese layers without mixing. As it bakes, the cake mix soaks up some of the moisture and turns into a lightly golden, crispy topping.

Butter, melted and poured over the cake mix, creates the topping's golden crust. The butter melts into the cake mix, creating a rich and crumbly finish. Salted or unsalted butter both work here—use whichever you prefer or have on hand.

If you have a 9x13-inch baking dish, that’s all you need for this recipe. Make sure it’s greased for easy removal, though you could also line it with parchment paper if you’d like an extra easy cleanup.

How To Make This Lemon Cream Cheese Dump Cake

Making this lemon cream cheese dump cake couldn’t be simpler. Here’s a step-by-step guide to whipping up this delicious dessert.

Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish to prevent the cake from sticking. This will make it easier to serve once it's done.

Spoon the lemon pie filling evenly into the bottom of the prepared baking dish, spreading it out in an even layer. This layer forms the sweet-tart base of the cake, and spreading it evenly helps balance every bite.

Next, take the softened cream cheese and drop dollops of it across the lemon filling layer. Use a spatula or the back of a spoon to gently spread the cream cheese a bit, but it’s okay if it doesn’t cover every inch. As it bakes, the cream cheese will spread and combine with the lemon for that signature creamy texture.

Now, sprinkle the dry cake mix evenly over the cream cheese and lemon filling. The cake mix will absorb moisture as it bakes, transforming into a buttery, crumbly topping. Avoid stirring—just spread it out evenly across the surface.

Finally, pour the melted butter over the cake mix layer. Try to pour it as evenly as possible, covering as much of the cake mix as you can. This helps ensure a golden-brown, crispy finish on top.

Bake in the preheated oven for 40-45 minutes, or until the top is golden and the filling is bubbly. Let the cake cool for a few minutes before serving. The total time to make this cake, including prep, is under an hour, and you’ll know it’s ready when your kitchen smells amazing.

Storage Options

If you have leftovers, this lemon cream cheese dump cake stores beautifully, so you can enjoy it over the next few days.

To store in the fridge, cover the baking dish with plastic wrap or transfer slices to an airtight container. This cake will keep well for 3-4 days in the refrigerator, though it’s so tasty you may find it disappears sooner!

You can also freeze this cake if you want to make it ahead of time. Let it cool completely, then wrap it tightly in plastic wrap and foil before placing it in the freezer. It should keep for up to 2 months. Thaw in the fridge overnight before serving.

For reheating, you can enjoy it cold or warm it up. To warm, microwave individual portions for about 20-30 seconds. If you’re reheating the entire cake, cover it with foil and bake at 325°F (165°C) for about 10-15 minutes, or until warmed through.

Variations and Substitutions

This lemon cream cheese dump cake is wonderfully adaptable, so feel free to get creative with a few variations.

For a fruity twist, try adding a layer of berries, such as blueberries or raspberries, on top of the lemon pie filling. The berries add a pop of color and extra sweetness, complementing the lemon flavor.

If you’re not a fan of lemon, you can easily swap out the pie filling for another flavor. Cherry, blueberry, or peach pie fillings work wonderfully in this recipe, creating endless flavor possibilities.

For a richer flavor, substitute a vanilla or white cake mix for the yellow cake mix. It adds a different dimension to the cake while still allowing the lemon and cream cheese layers to shine.

To make this dessert gluten-free, use a gluten-free cake mix instead of the regular yellow cake mix. Most brands work well, but you may want to check the baking time, as gluten-free mixes can vary.

Finally, if you love a crunchy topping, sprinkle chopped nuts, such as pecans or almonds, over the cake mix before adding the butter. This adds a delicious nutty crunch to every bite.

The versatility of this lemon cream cheese dump cake makes it easy to customize for any occasion. Don’t be afraid to experiment and make it your own!

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