If you are looking for a dessert that feels like a burst of sunshine and comfort all at once, the Lemon Cream Cheese Dump Cake Recipe is an absolute must-try. This easy-to-make cake combines the tangy brightness of lemon pie filling with the rich creaminess of sweetened cream cheese, all topped with a buttery, golden cake crust. In just a few simple steps, you can create a show-stopping dessert that tastes like you spent hours in the kitchen, perfect for brightening up any gathering or simply treating yourself to something special.
Ingredients You’ll Need
This Lemon Cream Cheese Dump Cake Recipe keeps things wonderfully simple, featuring ingredients that you probably already have on hand. Each component is essential, working together to balance tartness, sweetness, creaminess, and that irresistible cakey crunch.
- Yellow cake mix: Provides a sweet, tender crumb that crisps up beautifully during baking.
- 21 oz lemon pie filling: Infuses the cake with zesty, fruity brightness and a smooth texture.
- 8 oz cream cheese, softened: Adds luscious creaminess and a slight tang to complement the lemon.
- ½ cup butter, melted: Drizzled on top to create a golden, rich crust that holds everything together.
- 1 cup powdered sugar: Sweetens the cream cheese mixture perfectly without any graininess.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This step ensures that your cake won’t stick and will come out perfectly intact with its golden crust.
Step 2: Add the Lemon Filling
Spread the entire can of lemon pie filling evenly in the greased dish. This layer will be the zesty base that brings a pop of citrus flavor to every bite and keeps the cake moist and vibrant.
Step 3: Mix the Cream Cheese Topping
In a bowl, combine the softened cream cheese with the powdered sugar. Stir until the mixture is smooth and creamy. This luscious topping adds richness and balances the tartness of the lemon filling wonderfully.
Step 4: Layer the Cream Cheese Over Lemon Filling
Drop spoonfuls of the cream cheese mixture over the lemon filling and gently spread it out to create an even, creamy layer. Don’t worry if it’s not perfectly smooth—it will melt slightly during baking and swirl into the filling beautifully.
Step 5: Sprinkle the Cake Mix
Sprinkle the dry yellow cake mix evenly over the cream cheese layer. This layer will transform into a crunchy, sweet topping that contrasts with the creamy and tangy layers underneath.
Step 6: Drizzle Melted Butter
Drizzle the melted butter evenly over the cake mix. The butter is essential for creating that irresistibly golden crust and helps the cake mix bake into a perfect topping.
Step 7: Bake and Cool
Bake the cake in your preheated oven for 40 to 45 minutes or until the top is golden and bubbly around the edges. After baking, let the cake cool slightly – this helps it set so every slice holds together beautifully.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
Additions like a light dusting of powdered sugar or a few thin lemon slices on top can elevate the presentation and enhance the lemon flavor. Fresh mint leaves also bring a lovely, refreshing contrast that brightens the whole dish.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance its tangy sweetness. For a more adult pairing, a light cup of herbal tea or a crisp glass of sparkling wine can complement the flavors perfectly.
Creative Ways to Present
For gatherings, consider serving the Lemon Cream Cheese Dump Cake Recipe in a trifle dish, layering it with fresh berries or lemon curd for extra flair. You could also cut it into bite-sized squares and serve on a platter for an easy party dessert that guests can help themselves to.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the cake tightly with plastic wrap or store it in an airtight container. It will stay fresh in the refrigerator for up to 3 days while maintaining its flavor and texture.
Freezing
You can freeze this cake for up to 1 month. Wrap it well in plastic wrap and aluminum foil to protect against freezer burn. Thaw overnight in the refrigerator before serving.
Reheating
Warm individual slices gently in the microwave for 15 to 20 seconds to bring back the softness and enhance the creaminess. If you prefer, the whole cake can be reheated at 325°F for about 15 minutes, covered loosely with foil to prevent the top from browning too much.
FAQs
Can I use a different type of cake mix?
Absolutely! While yellow cake mix is traditional for its color and flavor that complements lemon, you could try white cake mix for a lighter option or even a vanilla cake mix for a bit more sweetness. The texture and baking times will remain similar.
Is it necessary to soften the cream cheese first?
Yes, softening cream cheese makes mixing much easier and ensures a smooth, creamy topping without lumps. You can leave it out at room temperature for about 30 minutes or microwave it for 15 seconds on low power.
Can I make this dessert dairy-free?
With some substitutions, yes! Use a dairy-free cream cheese and a vegan butter alternative to keep the creamy and buttery elements intact. Just be sure the cake mix and pie filling you choose are also dairy-free.
How tart will this cake be?
The lemon pie filling brings a nice citrus tang balanced by the sweet cake mix and cream cheese topping. It’s refreshing without being overwhelmingly sour, making it enjoyable for a wide range of tastes.
Can I add fresh lemon zest or juice?
Definitely! Adding a teaspoon of finely grated lemon zest to the cream cheese mixture or a splash of fresh lemon juice can amplify the lemon flavor and add a vibrant freshness that echoes through every bite.
Final Thoughts
The Lemon Cream Cheese Dump Cake Recipe is truly one of those effortless desserts that feel like a warm hug in dessert form. Its balance of tangy lemon and creamy sweetness paired with buttery cake makes it impossible to resist. If you want a dessert that’s both simple to make and impressive in flavor, this recipe is calling your name!
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Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert featuring a luscious lemon pie filling topped with a creamy sweetened cream cheese layer, dry yellow cake mix, and buttery drizzle baked to golden perfection. It’s perfect for gatherings or a quick treat that combines tangy citrus and rich creaminess with minimal effort.
Ingredients
Filling
- 1 (21 oz) can lemon pie filling
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
Topping
- 1 box yellow cake mix (about 15.25 oz)
- ½ cup butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Lemon Filling: Evenly spread the lemon pie filling at the bottom of the prepared baking dish to form a tangy base layer.
- Prepare Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese and powdered sugar, blending until the mixture is smooth and creamy without lumps.
- Spread Cream Cheese: Drop spoonfuls of the cream cheese mixture over the lemon filling and gently spread to cover the filling as evenly as possible.
- Add Cake Mix: Sprinkle the dry yellow cake mix uniformly over the cream cheese layer, ensuring full coverage for an even bake.
- Drizzle Butter: Pour the melted butter evenly across the top of the dry cake mix to help it crisp and brown during baking.
- Bake Cake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the filling bubbles around the edges.
- Cool and Serve: Remove from oven and let the cake cool slightly to set before slicing and serving warm or at room temperature.
Notes
- For best results, ensure the cream cheese is fully softened to make mixing easier and avoid lumps.
- You can substitute lemon pie filling with homemade lemon curd for a fresher taste.
- This cake can be served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat gently before serving if desired.
- Use unsalted butter if you want to control the salt content better.
