This Lemon Cream Cheese Dump Cake is the ultimate quick and easy dessert for citrus lovers! With just four ingredients and no complicated steps, you’ll have a tangy, creamy, and irresistibly buttery treat ready in no time. Perfect for parties, potlucks, or simply satisfying your sweet tooth, this recipe is as effortless as it is delicious.
Why You’ll Love This Recipe
1. Minimal Ingredients
With just a box of lemon cake mix, pie filling, cream cheese, and butter, you can create a dessert that tastes like it took hours to make.
2. Perfect Balance of Flavors
The tangy lemon filling, creamy pockets of cream cheese, and buttery cake topping come together for a perfectly balanced dessert.
3. No Fuss, No Mess
True to its name, this “dump” cake requires minimal prep and no special equipment—just layer, bake, and enjoy.
Pro Tips for Success
- Softened Cream Cheese: Make sure your cream cheese is softened to easily spread and blend with the filling.
- Even Butter Distribution: Drizzle the melted butter as evenly as possible over the cake mix to ensure all areas bake up golden and delicious.
- Zesty Boost: Add freshly grated lemon zest to the cream cheese or sprinkle over the top for an extra pop of citrus flavor.
- Test for Doneness: The cake is ready when the top is golden brown and the edges are bubbling.
How to Serve Lemon Cream Cheese Dump Cake
- Classic Presentation: Serve warm with a dollop of whipped cream or a sprinkle of powdered sugar.
- With Ice Cream: Pair with a scoop of vanilla or lemon ice cream for a creamy, refreshing contrast.
- Berry Topping: Add fresh berries like blueberries, raspberries, or strawberries for a burst of natural sweetness.
- Elegant Plating: Garnish with a slice of lemon and a sprig of mint for a polished look at dinner parties.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm individual servings in the microwave for about 20–30 seconds to enjoy that fresh-baked taste.
- Freezing: Freeze portions tightly wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before reheating.
Variations to Try
- Berry Lemon Cake: Mix in 1 cup of fresh or frozen blueberries or raspberries with the pie filling for a fruity twist.
- Creamy Coconut: Add shredded coconut to the cream cheese layer for a tropical vibe.
- Gluten-Free Option: Use a gluten-free lemon cake mix to make this recipe gluten-friendly.
- Extra Crunch: Sprinkle slivered almonds or crushed graham crackers over the top before baking for added texture.
Frequently Asked Questions
Can I use a different cake mix flavor?
Yes! Vanilla or white cake mix works well if you prefer a milder flavor, or try a yellow cake mix for a slightly richer taste.
Do I need to prepare the cake mix before adding it?
Nope! Simply sprinkle the dry cake mix over the layers—it bakes perfectly as is.
What if I don’t have lemon pie filling?
You can substitute it with another citrus pie filling, like lime or key lime, for a different flavor profile.
Why This Recipe Will Be Your New Favorite
The Lemon Cream Cheese Dump Cake is the epitome of simplicity without sacrificing flavor. With minimal effort, you can create a dessert that’s delightfully tangy, creamy, and comforting. Whether you’re a baking novice or a seasoned pro, this cake will quickly become a go-to treat for any occasion.
Looking for more easy desserts? Try these next:
- Blueberry Cobbler Dump Cake
- 5-Ingredient Chocolate Pudding Cake
- Strawberry Cheesecake Bars
Let us know how your Lemon Cream Cheese Dump Cake turned out! Share your photos and tips in the comments or tag us on Pinterest. 🍋✨
Lemon Cream Cheese Dump Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Grease a 13x9 inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the prepared dish.
- In a separate bowl, blend the softened cream cheese until smooth.
- Drop dollops of the cream cheese mixture over the pie filling.
- Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
- Drizzle the melted butter evenly over the cake mix.
- Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the edges are bubbling.
- Serve warm with a dollop of whipped cream or sprinkle of powdered sugar.
- Optional: Top with ice cream or fresh berries.
