Lemon Cream Cheese Dump Cake
Introduction
Bright, tangy, and delightfully creamy — this Lemon Cream Cheese Dump Cake is the perfect dessert when you crave something quick, easy, and absolutely irresistible. With layers of zesty lemon filling, sweet cream cheese, and buttery cake mix, this treat is as simple as “dump, bake, and enjoy!”
It’s a dessert that feels like sunshine on a plate — light yet rich, sweet yet slightly tart, and perfect for spring gatherings, Sunday dinners, or anytime you need a burst of citrus happiness. Best of all, you only need a few pantry staples and one baking dish to make it happen.
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Ingredients
- 1 box lemon cake mix (15.25 oz)
- 1 can lemon pie filling (21 oz)
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- Optional: powdered sugar or whipped cream for serving
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Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Add the Lemon Layer
Spread the lemon pie filling evenly in the bottom of the dish. This forms the bright, tangy base of your dump cake.
Step 3: Mix the Cream Cheese Layer
In a medium bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy.
Drop spoonfuls of this mixture over the lemon filling — it doesn’t need to be perfect; it will swirl beautifully as it bakes.
Step 4: Add the Cake Mix & Butter
Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
Drizzle the melted butter evenly over the top, making sure most of the cake mix is moistened. (You can also use thin butter slices instead of melted butter.)
Step 5: Bake
Bake for 35–40 minutes, or until the top is golden brown and the edges are bubbly.
Let it cool slightly before serving — the filling will thicken as it rests.
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Serving Ideas
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Add a sprinkle of powdered sugar for a pretty finish.
- Garnish with fresh lemon zest or berries for a touch of elegance.
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Storage & Reheating
- Refrigerate: Store leftovers covered in the refrigerator for up to 4 days.
- Reheat: Warm individual portions in the microwave for 20–30 seconds before serving.
- Freeze: This dessert can be frozen for up to 1 month; thaw in the fridge before reheating.
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Tips & Variations
- Want extra richness? Add a few dollops of lemon curd before baking.
- For a lighter version, use low-fat cream cheese and reduced-sugar pie filling.
- Substitute with white cake mix or vanilla cake mix if you prefer a milder flavor.