If you’re looking for an easy, citrusy dessert that’s bursting with flavor, this Lemon Cream Cheese Dump Cake is the perfect treat! Made with just a few simple ingredients, this cake is tangy, creamy, and sweet—perfect for family dinners, potlucks, or when you want a dessert that’s big on flavor and low on effort.
Ingredients for Lemon Cream Cheese Dump Cake
- Lemon Cake Mix (1 box, about 15 ounces)
The base of the cake that provides a bright lemon flavor. - Lemon Pie Filling (2 cans, about 21 ounces each)
Adds a tangy and fruity layer. - Cream Cheese (8 ounces, softened)
Brings creaminess and a slight tang to balance the sweetness. - Butter (1 cup, melted)
Creates a rich, buttery topping that makes the cake golden and delicious. - Powdered Sugar (½ cup)
To sweeten the cream cheese layer. - Vanilla Extract (1 teaspoon)
Adds warmth and depth to the cream cheese mixture. - Lemon Zest (optional, 1 teaspoon)
For an extra burst of citrus flavor.
How to Make Lemon Cream Cheese Dump Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
Step 2: Assemble the Lemon Layers
- Spread the lemon pie filling evenly over the bottom of the prepared baking dish.
Step 3: Prepare the Cream Cheese Mixture
- In a medium bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and lemon zest (if using) until smooth.
- Drop dollops of the cream cheese mixture over the lemon pie filling and gently spread it with a spatula to create an even layer.
Step 4: Add the Cake Mix
- Sprinkle the lemon cake mix evenly over the cream cheese layer. Do not mix.
Step 5: Drizzle with Butter
- Drizzle the melted butter evenly over the top of the cake mix, ensuring as much of the surface is covered as possible.
Step 6: Bake the Cake
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.
Step 7: Cool and Serve
- Allow the cake to cool for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Equipment Needed
- 9×13-inch baking dish
- Medium mixing bowl
- Electric mixer or whisk
- Spatula
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes! White or yellow cake mix also works well and balances the tangy lemon flavors.
Can I make this cake ahead of time?
Absolutely. Store the baked cake in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20-30 seconds if desired.
What if I don’t have lemon pie filling?
You can use canned lemon curd or even a homemade lemon filling as a substitute.
Can I freeze this cake?
Yes, this cake freezes well. Let it cool completely, then cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
What toppings work well with this cake?
Whipped cream, vanilla ice cream, or a dusting of powdered sugar are great options. You can also sprinkle toasted coconut or chopped nuts for extra texture.
Conclusion
This Lemon Cream Cheese Dump Cake is a bright, zesty dessert that’s as easy to make as it is delicious. With its creamy, tangy layers and buttery golden crust, it’s sure to become a favorite for any occasion. I hope you enjoy this recipe! Don’t forget to share it on Facebook or save it to Pinterest for your next baking day. 😊
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