Imagine this: a dessert that’s zesty, creamy, and buttery with a perfect balance of tangy lemon and velvety cream cheese—all made with almost no effort. Enter the Lemon Cream Cheese Dump Cake. Whether you’re craving something sweet but don’t want to spend hours in the kitchen or need an easy crowd-pleaser for a potluck, this cake has you covered.

There’s something nostalgic about dump cakes. They remind us of cozy weekends and family gatherings, where the focus is on sharing good times rather than stressing over complicated recipes. The beauty of this dessert lies in its simplicity: you layer, bake, and voilà—a golden masterpiece awaits you!

Why You’ll Love This Recipe

• Minimal Prep Time: With just a few minutes of effort, this dessert comes together quickly, perfect for last-minute plans.
• Burst of Lemon Flavor: The lemon cake mix and pie filling deliver a refreshing tanginess that’s hard to resist.
• Creamy Goodness: Cream cheese adds a luscious, rich layer that balances the tartness beautifully.
• Customizable: Add your favorite toppings or mix-ins to make it your own!

Ingredients You’ll Need

• 1 box (15.25 oz) lemon cake mix
• 1 can (21 oz) lemon pie filling (or substitute with lemon curd)
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 1 stick (½ cup) unsalted butter, melted

How to Make Lemon Cream Cheese Dump Cake

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the cake doesn’t stick, making cleanup a breeze.

Step 2: Layer the Lemon Pie Filling
Spread the lemon pie filling evenly across the bottom of the prepared dish. This forms the sweet, tangy base of your cake. If you’re using lemon curd, you can warm it slightly to make spreading easier.

Step 3: Whip Up the Cream Cheese Mixture
In a medium mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy. It should be thick yet spreadable. Drop spoonfuls of this mixture over the lemon pie filling layer. Don’t worry about spreading it evenly—those pockets of cream cheese will melt into dreamy bites.

Step 4: Add the Cake Mix
Open your box of lemon cake mix and sprinkle it evenly over the cream cheese and pie filling. Make sure to cover the surface entirely.

Step 5: Drizzle the Butter
Slowly drizzle the melted butter over the dry cake mix. Try to cover as much as possible to ensure the topping turns golden and crisp in the oven. If there are small dry spots left, don’t fret—they’ll add a bit of texture.

Step 6: Bake to Perfection
Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and bubbling. The edges will be slightly crisp, while the center remains gooey and irresistible.

Step 7: Cool and Serve
Let the cake cool for about 10 minutes before serving. This allows the layers to set and makes slicing easier. Serve warm or at room temperature, and pair with whipped cream or a scoop of vanilla ice cream for the ultimate treat.

Helpful Tips

• Extra Lemon Flavor: For a citrusy punch, sprinkle fresh lemon zest over the cake just before serving.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 10-15 seconds.
• Experiment with Add-Ins: Add a handful of shredded coconut or sliced almonds to the cake mix before baking for extra texture.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Butter Coverage: Spread melted butter as evenly as possible for a moist topping.
• Cream Cheese Tip: Soften cream cheese quickly by microwaving it for 10-15 seconds.
• Flavor Swaps: Try other fruit fillings for a fun twist on the recipe.
• Presentation: Dust with powdered sugar or garnish with lemon slices for a polished look.
• Storage: Freeze for up to 2 months; thaw overnight before serving.

Nutritional Information (Per Serving)

• Calories: ~300 kcal
• Fat: 14g
• Carbohydrates: 40g
• Protein: 3g

Frequently Asked Questions

Can I use other cake mix flavors?
Absolutely! While lemon cake mix complements the lemon pie filling, a vanilla or yellow cake mix would work beautifully as well.

What if I don’t have lemon pie filling?
No problem! Lemon curd is a great substitute, or you can use another fruit pie filling like blueberry or raspberry for a twist.

Can this be made ahead of time?
Yes! This cake tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat individual portions before serving.

Storage Instructions

Keep your Lemon Cream Cheese Dump Cake in an airtight container in the fridge for up to 3 days. If you want to enjoy it warm, reheat in the microwave in 10-second intervals until it reaches your desired temperature.

Related Recipes

If you loved this easy and delicious dessert, try these next:

• Honey Peach Cream Cheese Cupcakes – Sweet, Fruity, and Lusciously Creamy!
• Velvet Lemon Cream Roll Cake – Soft, Tangy, and Irresistibly Creamy!
• Decadent Carrot Cake Bars with Cream Cheese Frosting – Moist, Sweet, and Irresistible!

Conclusion

Lemon Cream Cheese Dump Cake is a dessert that feels indulgent without requiring hours in the kitchen. Its bright lemony flavor combined with the creamy richness of the cream cheese makes it a winner for any occasion. Whether you’re hosting a party or enjoying a quiet night in, this cake is sure to impress.

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