Lemon Cream Cheese Dump Cake

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When I first made this Lemon Cream Cheese Dump Cake, I had no idea it would become such a hit at family gatherings. The first time I baked it, the sweet aroma of lemon and buttery cake filled the kitchen, and I couldn’t wait to take my first bite. That perfect balance of creamy, tangy, and sweet instantly won me over. Every time I bake it now, I get asked for the recipe before anyone has even finished their slice.

This dessert is the kind of recipe I love most — effortless to put together but impressive enough to serve to guests. I’ve made it on lazy Sunday afternoons and for special occasions alike, and it never disappoints. The way the cream cheese melts into the lemon filling and mingles with the golden, crumbly cake is pure magic.

It reminds me a little of my Delicious Lemon Cake To Die For, but the addition of cream cheese takes it to another level. If you’re a fan of easy, decadent desserts like my Ooey Gooey Bars or even something a little fruity like the Old-Time Oven Peach Cobbler, you’re going to fall in love with this recipe.

Why You’ll Love This Lemon Cream Cheese Dump Cake

This Lemon Cream Cheese Dump Cake is everything you want in a dessert: quick to assemble, minimal clean-up, and absolutely delicious. The creamy pockets of cream cheese perfectly balance the bright lemon flavor, while the buttery cake mix on top gives it just the right amount of crunch. Whether you serve it warm with a scoop of vanilla ice cream or chilled straight from the fridge, it’s a dessert that brings comfort and a touch of elegance to any table.

Ingredients

For this recipe, you’ll need a can of lemon pie filling to create that luscious, tangy base. The cream cheese is essential for its rich, creamy texture that contrasts beautifully with the citrusy filling. Yellow cake mix forms the golden, crumbly topping that brings everything together. Butter is necessary for that melt-in-your-mouth richness, and a little powdered sugar is perfect for dusting on top as a sweet finishing touch.

How to Make Lemon Cream Cheese Dump Cake

Step 1: Prepare the Baking Dish

Start by greasing a 9×13-inch baking dish. This prevents sticking and makes serving much easier.

Step 2: Spread the Lemon Filling

Spoon the lemon pie filling evenly into the bottom of the dish. This will be the sweet, tangy base of your cake.

Step 3: Add Cream Cheese

Cut the cream cheese into small cubes and scatter them evenly over the lemon filling. Don’t worry if it looks a little uneven — it’ll melt into delicious pockets as it bakes.

Step 4: Sprinkle the Cake Mix

Take your yellow cake mix straight from the box and sprinkle it evenly over the cream cheese and lemon filling. Try to cover all the filling.

Step 5: Add the Butter

Slice butter into thin pats and place them evenly on top of the cake mix. As it bakes, the butter melts and transforms the cake mix into a golden, buttery topping.

Step 6: Bake

Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until the top is golden brown and the filling is bubbling around the edges.

Step 7: Cool and Serve

Let the cake cool slightly before dusting with powdered sugar. Serve warm for a gooey treat or chilled for a firmer texture.

Recipe Variations and Possible Substitutions

If you’d like to switch things up, you can substitute the lemon pie filling with other fruit fillings like cherry or blueberry for a different flavor profile. You can also use white or butter cake mix instead of yellow for a slightly lighter texture. If you prefer a lower-fat version, try using reduced-fat cream cheese — it still delivers creamy pockets without all the richness.

Serving and Pairing Suggestions

I love serving this Lemon Cream Cheese Dump Cake warm with a scoop of vanilla ice cream that melts into the filling. It also pairs beautifully with a dollop of freshly whipped cream and a few fresh berries on top. For drinks, it goes perfectly with a cup of coffee or a glass of chilled sweet wine.

Storage and Reheating Tips

Store any leftovers covered in the refrigerator for up to 4 days. To reheat, simply pop individual servings into the microwave for about 20-30 seconds. If you prefer it cold, just enjoy it straight from the fridge — it’s equally delightful.

FAQs

How do I make sure my Lemon Cream Cheese Dump Cake isn’t too runny?

Make sure to bake it long enough until the filling is bubbling and the top is golden. Letting it cool slightly before serving also helps it set.

Can I make Lemon Cream Cheese Dump Cake ahead of time?

Absolutely! You can bake it a day in advance and store it in the refrigerator. Reheat gently before serving if you prefer it warm.

Can I freeze Lemon Cream Cheese Dump Cake?

Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What’s the best way to serve Lemon Cream Cheese Dump Cake?

It’s delicious both warm and chilled. Try it with a scoop of vanilla ice cream or a dollop of whipped cream.

Can I use homemade lemon filling instead of canned?

Of course! If you have a favorite homemade lemon curd or filling recipe, it works wonderfully here.

Related Recipe You’ll Like

If you enjoyed this Lemon Cream Cheese Dump Cake, you might also love my Delicious Lemon Cake To Die For for another irresistible lemon treat, or perhaps the Ooey Gooey Bars if you crave something rich and decadent. For a fruity and nostalgic dessert, check out the Old-Time Oven Peach Cobbler.

Save and Share This Recipe for Later

Don’t forget to pin this Lemon Cream Cheese Dump Cake to your favorite dessert board on Pinterest so you can come back to it anytime. Share it with your friends and family on social media too — they’ll thank you for introducing them to their next favorite dessert!

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