If you’ve ever wanted a dessert that brings together the tangy brightness of lemon with the rich, velvety goodness of cream cheese, then this Lemon Cream Cheese Dump Cake Recipe is about to become your new favorite. It’s a delightful mix of textures and flavors, all coming together effortlessly in one pan. Whether you’re an experienced baker or just looking for a simple yet impressive dessert to wow your friends, this recipe promises a perfect balance of zesty lemon and creamy sweetness that melts in your mouth with every bite.
Ingredients You’ll Need
This recipe shines because it uses straightforward ingredients that each play a crucial role in achieving that luscious flavor and perfect texture. From the tangy lemon pie filling to the smooth cream cheese and buttery cake mix, every component contributes to making this dessert a standout.
- 16 ounces cream cheese, at room temperature: Gives the cake its rich, creamy base and smooth texture.
- 10 tablespoons unsalted butter, melted: Adds moisture and a golden finish to the cake; also helps bind the dry cake mix.
- 1 box yellow cake mix (13.25 to 15.25 ounces): Provides a sweet, fluffy base with a familiar comfort-food flavor.
- 1 large egg: Binds the cream cheese filling to the cake for a lovely, tender crumb.
- 1/2 cup powdered sugar: Sweetens the cream cheese without graininess, giving it a silky consistency.
- 1/2 teaspoon kosher salt: Balances the sweetness and enhances the lemon’s zing.
- 1 can lemon pie filling (21 ounces), divided: Brings in the bright, citrusy punch that makes this cake unforgettable.
- Whipped cream or vanilla ice cream (optional): Perfect finishing touches to elevate each serving with creamy coolness.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 350°F (175°C) to ensure it’s nice and hot once the batter is ready. Grease a baking dish with a little butter to keep the cake from sticking and to give the edges a golden crust. This simple step sets the stage for a flawless bake.
Step 2: Cream the Cheese and Sugar
In a medium bowl, beat the cream cheese and powdered sugar together until silky smooth. This creamy mixture will be the luscious contrast to the cake’s crumbly texture. Taking the time to beat until smooth ensures no lumps and creates the dreamy texture that makes this cake so special.
Step 3: Add Lemon Pie Filling and Egg to Cream Cheese
Fold in half of the lemon pie filling along with the egg into the cream cheese mixture. The egg helps bind everything, while the lemon pie filling infuses that vibrant citrus flavor right into the creamy base. Mixing until just combined keeps the texture light and fluffy rather than dense.
Step 4: Combine the Cake Mix Ingredients
In a separate bowl, whisk together the yellow cake mix, the remaining lemon pie filling, melted butter, and kosher salt. The butter makes sure the cake cake stays moist, and the pie filling adds pockets of zesty sweetness throughout the batter. Mixing these together creates the foundation for the cake.
Step 5: Assemble the Layers in the Baking Dish
Spread the cake mixture evenly into your greased baking dish. Then, drop spoonfuls of the cream cheese mixture all over the cake batter. These blobs will swirl through the lemony cake and form delicious pockets of creamy lemon goodness.
Step 6: Swirl It Up
Using a knife or skewer, gently swirl the cream cheese into the cake batter. This step is where the magic happens, creating beautiful marbled patterns and an irresistible mix of flavors in every slice. Don’t overdo it—just enough swirls to let each element shine.
Step 7: Bake Until Golden and Set
Bake your masterpiece for 35 to 40 minutes. Look for a golden brown top and check doneness by inserting a toothpick into the cake; it should come out mostly clean with a few moist crumbs. This ensures the cake is tender yet fully cooked through.
Step 8: Cool and Serve
Allow the baked Lemon Cream Cheese Dump Cake Recipe to cool for about 15 minutes before serving. This resting time lets the flavors marry and makes it easier to cut perfect squares. If you want to indulge, serve with a generous scoop of whipped cream or vanilla ice cream for an extra creamy finish.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
A sprinkle of powdered sugar or some fresh lemon zest on top brings an elegant pop of color and hint of brightness. Fresh mint leaves or a dollop of whipped cream not only add to the visual appeal but layer in fresh herbaceous notes and extra creaminess.
Side Dishes
Pair your slice with a simple mixed berry salad or a light fruit compote to complement the lemon’s zing. For a heartier indulgence, a scoop of vanilla ice cream or a creamy custard drizzle elevates the dessert to a special-occasion treat.
Creative Ways to Present
Serve the cake in small glass jars for individual portions that look charming and make sharing a breeze. Alternatively, cut the cake into cubes and create a layered trifle with whipped cream and lemon curd for a fresh twist on the Lemon Cream Cheese Dump Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Place leftover cake in an airtight container and refrigerate for up to 3-4 days. The flavors actually deepen overnight, making leftovers an easy way to enjoy this dessert again the next day.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating. This makes it a fantastic dessert to prep ahead for gatherings or busy nights.
Reheating
Warm individual slices in the microwave for about 20-30 seconds or reheat the entire cake in a preheated oven at 325°F (160°C) until warmed through. Pair with fresh whipped cream or ice cream to recapture that fresh-baked magic.
FAQs
Can I use a different cake mix for this Lemon Cream Cheese Dump Cake Recipe?
Absolutely! While yellow cake mix gives a lovely buttery flavor, you can experiment with white or even lemon-flavored cake mixes to intensify the citrus notes further. Just keep the other ingredients the same for the best texture.
Is it necessary to use room temperature cream cheese?
Yes, using room temperature cream cheese is key to mixing it smoothly with the sugar and lemon pie filling. Cold cream cheese can result in lumps, while softened cream cheese blends into a creamy, smooth filling.
Can I make this cake dairy-free or vegan?
Making this recipe dairy-free or vegan would require several substitutions, like using vegan cream cheese alternatives, dairy-free butter, and an egg replacer. While possible, the texture and flavor will vary, so it might take some trial and error to perfect.
What’s the best way to swirl the cream cheese mixture into the cake batter?
Use a knife, skewer, or even a butter knife to gently swirl the cream cheese mixture just until you see appealing ribbons through the batter. Don’t overmix, or the swirl effect will disappear, and you’ll lose that beautiful marbling.
Can this Lemon Cream Cheese Dump Cake Recipe be made gluten-free?
Yes, by substituting the yellow cake mix with a gluten-free alternative, you can make this dessert gluten-free. Just make sure all other ingredients, including lemon pie filling, are also gluten-free. The texture might be slightly different but still delicious!
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe is a true crowd-pleaser with its creamy, tangy, and buttery layers. It’s easy enough for a casual weeknight dessert but impressive enough for guests. I can’t recommend it enough—grab your ingredients, try it out, and get ready to smile with every bite of this bright, luscious cake!
Print
Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Dump Cake is an easy-to-make, tangy, and sweet dessert that combines a creamy lemon filling swirled into a moist yellow cake base. Perfect for any occasion, this cake features a luscious cream cheese mixture mixed with lemon pie filling, baked until golden-brown and served with whipped cream or vanilla ice cream for an indulgent treat.
Ingredients
For the Cake Base
- 1 box yellow cake mix (13.25 to 15.25 ounces)
- 1 large egg
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
For the Filling
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted, plus more for greasing
- 1 can lemon pie filling (21 ounces), divided
For Serving (Optional)
- Whipped cream or vanilla ice cream
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a baking dish with butter to ensure the cake does not stick during baking.
- Beat Cream Cheese Mixture: In a mixing bowl, beat the cream cheese with the powdered sugar until the mixture is smooth and creamy.
- Combine with Lemon and Egg: Stir in half of the lemon pie filling along with the egg into the cream cheese mixture, blending well to combine all ingredients.
- Mix Cake Base: In a separate bowl, combine the yellow cake mix, the remaining half of the lemon pie filling, melted butter, and kosher salt, stirring until fully incorporated.
- Layer Cake Mixture: Spread the cake mixture evenly into the greased baking dish, creating the base layer for the dump cake.
- Add Cream Cheese Swirls: Drop spoonfuls of the cream cheese mixture on top of the cake batter and gently swirl it into the batter to create a marbled effect.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool for 15 minutes before serving. Optionally, serve warm with whipped cream or vanilla ice cream for added indulgence.
Notes
- Make sure the cream cheese is at room temperature for easier mixing and a smoother texture.
- Do not overmix the cream cheese swirl into the batter to maintain a pretty marbled pattern.
- This cake is best served slightly warm but can be enjoyed at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a dairy-free version, consider substituting cream cheese and butter with suitable dairy-free alternatives.
