If you love quick, family-friendly desserts, this Lemon Dump Cake with Cream Cheese is your new go-to recipe. Comforting and customizable, it’s perfect for busy weeknights or special occasions when you want a sweet treat without fuss. With a tender, zesty lemon flavor and creamy richness from the cream cheese, this dump cake combines ease and indulgence in one simple, crowd-pleasing dessert that everyone will ask for again and again.
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Why You’ll Love This Recipe
There’s a reason this Lemon Dump Cake with Cream Cheese has become a favorite for busy bakers and dessert lovers alike. First, it’s incredibly easy—no complicated mixing or multiple bowls required. You literally “dump” the ingredients, and the oven does the rest, making it a perfect go-to for busy weeknights or last-minute gatherings.
Beyond convenience, this dessert delivers irresistible flavor. The zesty lemon pairs perfectly with the rich, creamy texture of the cream cheese, creating a balance of tart and sweet that delights every bite. It’s also highly versatile: you can use a boxed lemon cake mix, fresh lemon juice, or even condensed milk to adjust sweetness and richness to your liking.
Family-friendly and comforting, this cake works as a casual snack, a special dessert for holidays, or a treat for afternoon tea. Even novice bakers can achieve a beautiful, golden top and moist, flavorful interior.
With its combination of simplicity, flavor, and crowd-pleasing appeal, the Lemon Dump Cake with Cream Cheese is guaranteed to become a staple in your dessert repertoire.
Ingredients for This Recipe
To make a delicious Lemon Dump Cake with Cream Cheese, you’ll need a handful of simple ingredients that come together effortlessly. Start with 2 cans (21 oz each) of lemon pie filling, which provide a tangy, fruity base. For richness and creaminess, use 8 oz of cream cheese, softened and cubed, paired with ½ cup powdered sugar and 1 teaspoon vanilla extract for subtle sweetness and depth.
The cake topping is easy: a standard 15-oz box of yellow cake mix works perfectly, giving the dessert a golden, fluffy crust. Combine it with ½ cup (1 stick) of melted unsalted butter, which helps create that signature moist yet crisp texture.
For added flavor, you can include the zest of 1 lemon, enhancing the cake’s bright, citrusy notes. Finally, consider garnishing with whipped cream and fresh berries when serving for a visually stunning, crowd-pleasing finish.
With just these ingredients, the Lemon Dump Cake with Cream Cheese delivers a simple yet indulgent dessert that’s perfect for weeknights, gatherings, or any time you crave a sweet, tangy treat.
How to Make This Recipe
Making a Lemon Dump Cake with Cream Cheese couldn’t be easier, thanks to its simple, layered approach. Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking pan. Spread both cans of lemon pie filling evenly across the bottom of the pan for a tangy base. Next, scatter the cubed cream cheese over the lemon filling, ensuring even coverage, and sprinkle with powdered sugar and vanilla extract.
Sprinkle the yellow cake mix evenly on top of the cream cheese layer. Drizzle the melted butter over the dry mix, covering as much as possible to ensure a moist, golden crust. If you’re using lemon zest, sprinkle it on top for an extra burst of citrus flavor.
Bake for 40–45 minutes, or until the top is golden brown and bubbly around the edges. Allow the cake to cool slightly before serving. For a special touch, garnish with whipped cream and fresh berries. Enjoy the creamy, tangy goodness of this easy, crowd-pleasing Lemon Dump Cake with Cream Cheese!
Expert Cooking Tips
To make the perfect Lemon Dump Cake with Cream Cheese, a few expert tips can help elevate your dessert. First, ensure your cream cheese is softened before cubing—it blends more easily and creates a smooth, creamy layer without lumps. For an extra burst of flavor, consider adding fresh lemon zest to the batter or on top before baking.
Use a 9×13-inch pan for even cooking, and make sure to grease it lightly so the cake doesn’t stick. When sprinkling the cake mix over the filling, try to cover it as evenly as possible to prevent dry spots. Drizzling the melted butter slowly ensures the topping becomes golden and crisp without over-saturating any areas.
Check for doneness by looking for a golden brown crust and bubbling edges. Let the cake cool slightly before slicing, which helps the layers set perfectly. For serving, garnish with whipped cream or fresh berries to add color and a fresh, tangy contrast.
Follow these tips, and your Lemon Dump Cake with Cream Cheese will turn out moist, flavorful, and visually irresistible every time.
FAQs
What is the biggest mistake to avoid when making a dump cake?
A: The most common mistake is unevenly distributing the cake mix or butter, which can result in dry spots or a soggy topping. Make sure to spread both layers evenly and drizzle melted butter slowly to ensure a golden, crispy crust.
Can you mix lemon juice and cream cheese?
A: Yes! Mixing lemon juice with cream cheese creates a tangy, creamy layer that balances the sweetness of the cake, giving your Lemon Dump Cake with Cream Cheese a bright, refreshing flavor.
Does lemon cake taste good with cream cheese frosting?
A: Absolutely. The tangy cream cheese frosting complements the zesty lemon flavor, enhancing the cake’s richness and making it even more indulgent.
What is the best cake mix for dump cake?
A: A standard yellow or lemon cake mix works best. It bakes evenly and pairs perfectly with lemon filling and cream cheese for a moist, flavorful dessert.
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The Lemon Dump Cake with Cream Cheese is a simple, crowd-pleasing dessert that combines tangy lemon flavor with creamy richness. Perfect for busy weeknights, family gatherings, or special occasions, this easy-to-make cake requires minimal effort but delivers maximum flavor. With just a few pantry staples and a 9×13-inch pan, you can create a golden, moist dessert everyone will love. Serve it warm with whipped cream or fresh berries for an extra-special touch and watch it disappear!
Print
Lemon Dump Cake with Cream Cheese
- Total Time: 55 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This lemon dump cake is the perfect balance of tangy, creamy, and sweet. A luscious lemon pie filling pairs with pockets of creamy cheesecake-like cream cheese, topped with a buttery cake mix crust. It’s bright, refreshing, and incredibly easy—ideal for spring gatherings, Easter, or when you’re craving a citrusy treat.
Ingredients
🛒 Ingredients:
2 cans (21 oz each) lemon pie filling
8 oz cream cheese, softened and cubed
½ cup powdered sugar
1 teaspoon vanilla extract
1 box yellow cake mix (about 15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: zest of 1 lemon (for extra zing)
Optional garnish: whipped cream & fresh berries
Instructions
📝 Instructions:
Preheat Oven:
Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare Lemon Layer:
Spread lemon pie filling evenly in the baking dish.
Add Cream Cheese Mixture:
In a medium bowl, beat cream cheese with powdered sugar and vanilla until smooth. Drop spoonfuls (or dollops) of the mixture evenly over the lemon filling.
Add Cake Mix & Butter:
Sprinkle dry cake mix evenly on top. Do not stir.
Drizzle melted butter evenly across the top (or dot with thin slices of cold butter for a crumbly texture).
Bake:
Bake uncovered for 40–45 minutes, until golden brown and bubbly around the edges.
Serve:
Let cool at least 15–20 minutes before serving.
Top with whipped cream and fresh berries if desired.
Notes
- Extra Citrus Flavor: Stir lemon zest into the cream cheese mixture or sprinkle some on top after baking.
- Richer Version: Use a butter or lemon cake mix instead of yellow cake mix.
- Storage: Refrigerate leftovers up to 4 days. Best enjoyed chilled or gently reheated.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American