Hey sweet friends! Are you craving a dessert that’s tangy, creamy, and effortless? Well, I’ve got just the thing for you: Zesty Lemon Cream Cheese Dump Cake. Think of it as a cobbler-meets-cheesecake—tart lemon filling, velvety cream cheese, topped with buttery cake mix that bakes into golden, crunchy perfection.
I first fell in love with this dessert when a friend whipped it up during a busy summer week—it was so quick, bright, and crowd-pleasing that I’ve been hooked ever since. Plus, it’s perfect for potlucks, busy weeknights, or any time you need a show-stopping treat without a ton of fuss. And don’t worry, everyone’s begging for seconds, not reading your ingredient list!
Why You’ll Love This Cake
🕒 5 ingredients, 10 minutes prep — seriously, that’s it.
Tangy lemon + rich cream cheese + buttery crumble = flavor magic.
Bakes into a custardy, lightly crunchy delight—like the dessert version of a warm hug.
Great for feeding a crowd or saving leftovers for next-day snacking.
Tons of room for fun twists to match whatever you’ve got on hand.
Ingredients
16 oz (≈2 cups) lemon pie filling (canned or homemade)
15 oz yellow (or white) cake mix
4 oz cream cheese, cubed
1/2 cup unsalted butter, cut into thin slices or melted
Optional garnish: fresh lemon zest, whipped cream, or vanilla ice cream
How to Make It
1. Heat Oven & Prep Dish
Preheat oven to 350°F (175°C). Lightly grease a 9×9” square pan with butter or nonstick spray—that size is ideal for even baking.
2. Layer the Lemon
Spread the full can of lemon pie filling across the bottom of your prepared pan.
3. Add Cake Mix & Cream Cheese
Sprinkle half the cake mix evenly over the lemon layer. Place the cubed cream cheese in a single layer on top.
4. Finish with Cake Mix & Butter
Sprinkle the rest of the cake mix on top, then tuck the butter slices evenly over everything. If preferred, you can melt the butter and drizzle—just be sure it reaches all areas to prevent dry spots.
5. Bake
Bake for 35–40 minutes, until the top is golden, the edges are bubbly, and a toothpick inserted near the center comes out mostly clean.
6. Cool & Serve
Let cool 15–20 minutes (this helps the pudding-like interior set). Serve warm—optionally topped with whipped cream, ice cream, or a sprinkle of lemon zest.
Variations & Substitutions
🍓 Swap lemon filling for cherry, blueberry, or mixed fruit pie filling.
🎂 Switch cake mix to white, lemon, or even funfetti for a flavor twist.
🧀 Double the cream cheese—and dollop more on top before baking for extra creamy bites.
🌿 Add brightness by folding lemon zest into cake mix before topping.
🥥 Go dairy-free/dreamy: Use vegan butter and plant-based cream cheese for special diets.
Expert Tips for a Perfect Dump Cake
Spread butter evenly—thin slices work best; melting can leave dry spots.
Cubed cream cheese distributes pockets of creaminess for the perfect texture.
Choose quality pie filling—it’s the flavor base, so go for a brand YOU love.
Monitor baking time—vanilla ice cream lovers say serving slightly warm is pure heaven.
Leftovers? Store covered in the fridge for up to 5 days. Gently reheat to enjoy the crisp topping again.
FAQs
Q: How many does this serve?
A: About 8–10 servings—great for sharing!
Q: Can I use fresh lemon curd instead?
A: Yes! Fresh curd amps up brightness—just use 2 cups instead of canned filling.
Q: Will it work in a 9×13 pan?
A: You can, but reduce baking time slightly (25–30 minutes) and expect a thinner dessert.
Q: Can I skip the cream cheese?
A: Sure, but it loses that cheesecake-style richness. You’ll still get a tasty treat!
Conclusion
The Zesty Lemon Cream Cheese Dump Cake is that rare gem—bright, comforting, and easy to make in a pinch. With its tart lemon base, creamy cheese center, and buttery crumble topping, it’s a summer staple you’ll revisit again and again.
Want to make it a memory? Snap a pic, top with whipped cream or ice cream, and tag it on social! Let’s bring a little citrus sunshine to your table.
More Simple Desserts You’ll Adore
Cherry Chocolate Chip Dump Cake
Blueberry Lemon Breakfast Muffins
No-Bake Cheesecake Jars
One-Bowl Peanut Butter Chocolate Cake
Thanks for baking with me—here’s to sweet moments, little indulgences, and lemony love! 🍋💛
Zesty Lemon Cream Cheese Dump Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
- Spread the lemon pie filling evenly in the bottom of the prepared dish.
- In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Drop spoonfuls of the mixture over the lemon filling.
- Sprinkle the dry lemon cake mix evenly over the top of the entire dish—do not mix in.
- Drizzle the melted butter evenly over the cake mix layer. Make sure to cover as much of the dry mix as possible.
- Bake uncovered for 40–45 minutes or until the top is golden and bubbly. Let cool slightly before serving.
Nutrition
Notes
• Add fresh raspberries or blueberries before baking for extra flavor and color.
• Store leftovers covered in the fridge for up to 4 days.
• You can use yellow cake mix or white cake mix in place of lemon if preferred.
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