Lemon Cream Cheese Dump Cake A Tangy and Delicious Dessert

Introduction

If you’re craving a sweet, tangy, and incredibly easy dessert, look no further than this Lemon Cream Cheese Dump Cake! With minimal prep and no special equipment required, this dessert is perfect for anyone who loves lemon and creamy goodness. The beauty of a “dump cake” is in the name just dump the ingredients into a baking dish, and let the oven work its magic.

This cake combines the zesty flavors of lemon with the creamy richness of cream cheese and a slightly crisp cake topping that forms during baking. It’s a perfect treat for family gatherings, potlucks, or whenever you’re craving something sweet without spending hours in the kitchen.

Why You’ll Love This Lemon Cream Cheese Dump Cake

Super Easy to Make No mixing or fancy techniques. Just dump everything in and bake.
Tangy Lemon Flavor The fresh and bright taste of lemon pairs perfectly with the creamy richness of cream cheese.
Quick to Prepare This dessert comes together in minutes.
Perfect for Any Occasion Whether it’s a holiday, party, or just a weeknight treat, this cake fits every occasion.
Versatile It’s a great base recipe, and you can customize it with other fruits or toppings.

Ingredients for Lemon Cream Cheese Dump Cake

This recipe is as simple as it gets, and you likely already have these ingredients in your kitchen! You’ll need:

For the Cake:

1 box of lemon cake mix The base for the dump cake and gives it that delicious, light texture.
8 oz cream cheese (softened) Adds richness and creaminess that balances the tartness of the lemon.
½ cup butter (melted) For moisture and to help the cake topping form.
1 can of lemon pie filling This gives the cake a tangy, citrusy layer beneath the crumbly top.
Powdered sugar (optional) For sprinkling on top once the cake is done.

Lemon Cream Cheese Dump Cake

How to Make Lemon Cream Cheese Dump Cake

Let’s get to it! Follow these simple steps for a delicious and tangy dessert:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This gives the oven time to warm up and ensure even baking.

Step 2: Prepare the Baking Dish

Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

Step 3: Layer the Ingredients

Dump the lemon pie filling into the bottom of the baking dish and spread it out evenly.
Add cream cheese by dropping small dollops of softened cream cheese over the lemon filling.
Pour the dry lemon cake mix evenly over the top. Don’t stir it just spread it out as evenly as possible.
Drizzle the melted butter over the top of the cake mix. This will create a golden, crisp topping as it bakes.

Step 4: Bake the Cake

Place the baking dish in the oven and bake for 35-40 minutes or until the top is golden brown and the cake looks set. The cream cheese will melt into the lemon filling, creating a creamy, tangy layer beneath the topping.

Step 5: Cool and Serve

Let the cake cool for a bit before serving. Once cooled, dust with powdered sugar for a sweet finishing touch, if desired.
Serve warm, with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Pro Tips for the Best Lemon Cream Cheese Dump Cake

Use full-fat cream cheese for a richer, creamier texture.
Don’t skip the butter it helps form the crumbly, golden topping that makes this cake so irresistible.
Serve with fresh fruit A few raspberries or blueberries on top can add a pop of color and flavor.
Chill before serving This cake is delicious warm, but it’s just as good cold or at room temperature!

Delicious Variations

If you want to mix things up, here are a few ways you can customize your Lemon Cream Cheese Dump Cake:

Berry Lemon Cream Cheese Dump Cake: Add fresh or frozen berries (such as strawberries or blueberries) over the lemon pie filling before adding the cake mix for a fruity twist.
Lime Cream Cheese Dump Cake: Replace the lemon cake mix with a lime cake mix and use lime pie filling for a citrusy twist.
Tropical Dump Cake: Add coconut flakes and chopped pineapple into the pie filling for a tropical flavor.
Creamy Lemon Cheesecake Cake: Use a cheesecake-flavored cake mix instead of lemon for a richer, creamier taste.

Make-Ahead and Storage Tips

Make-Ahead: You can assemble the cake a day ahead, then cover and refrigerate it. Just bake it right before serving!
To Store: Store leftover cake in an airtight container in the fridge for up to 5 days.
To Freeze: If you have leftovers (or want to make it ahead), freeze the cake in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

1. Can I use a different type of cake mix?

Yes! You can swap the lemon cake mix for vanilla, yellow, or orange cake mix for a different flavor. Just keep in mind that the lemon flavor will be less pronounced.

2. Can I make this without pie filling?

You can use homemade lemon curd or lemon jam as a substitute for the pie filling. If using lemon curd, you might want to add a bit of extra sugar.

3. Can I add frosting?

If you want to make it extra indulgent, you can top the cake with a cream cheese frosting after it’s baked and cooled.

4. Is this cake gluten-free?

To make a gluten-free version, simply substitute the regular cake mix with a gluten-free lemon cake mix.