Lemon Cream Cheese Dump Cake is one of those desserts that feels like sunshine on your plate. Tangy lemon filling, a buttery, golden yellow cake crust, and creamy pockets of cream cheese blend perfectly. It’s easy to make, relies on a handful of ingredients, and doesn’t require fancy equipment. Perfect for a potluck, a family gathering, or even just a weekend treat. By the time it’s baked and cooled, you’ll have a dessert that’s indulgent yet refreshingly light at the same time. Plus, cleanup couldn’t be simpler—just dump, bake, and savor!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Lemon Cream Cheese Dump Cake Recipe
Let’s talk about Lemon Cream Cheese Dump Cake—a dessert that’s as easy to whip up as it is delicious! Ever had a day where you want something sweet and homemade, but standing in the kitchen for hours feels impossible? Enter this dump cake. It’s your shortcut to a tangy, buttery, sweet treat. And what’s cool is that ‘dump cake’ literally describes how you make it: you just dump everything in, layer it up, and let the oven do the rest! The result? A cake that feels like it took way more effort than it actually did. Historically, dump cakes became popular because they simplify traditional baking without compromising flavor, especially here in the States. This version amps it up a notch with a luscious lemon pie filling and chunks of cream cheese that melt into creamy bites you’ll dream about later. If you’ve got 10 minutes to prep, you’ve got enough time to become the dessert hero of any gathering.
Why You’ll Love This Recipe
- Quick and easy dessert recipe—ready in just one hour!
- A refreshing balance of zesty lemon and creamy sweetness.
- Perfect for beginners with just a handful of ingredients.
- No mixing bowls needed—just layer and bake.
- Customizable with toppings like whipped cream or lemon zest.
- Great for family events, holidays, and last-minute gatherings.
Key Ingredients and Substitutions
- 16 oz lemon pie filling—substitute with any fruit-based pie filling if lemon isn’t your jam.
- 15 oz yellow cake mix—vanilla or white cake mix also works.
- 4 oz cream cheese, cubed—swap for mascarpone for an even creamier texture.
- 1/2 cup unsalted butter, thinly sliced—use salted butter for a slightly savory edge.
How to Make the Recipe (Step-by-Step)
- Preheat your oven to 350°F (175°C) and grease a square baking dish.
- Pour the lemon pie filling into the dish and spread evenly.
- Sprinkle half the cake mix over the pie filling.
- Layer cubed cream cheese evenly over that cake mix layer.
- Top it all off with the remaining cake mix.
- Place thin slices of unsalted butter evenly on top.
- Bake for 35–40 minutes, until golden and passing the toothpick test.
- Cool for 15–20 minutes before serving for the best flavor.
Expert Tips for Success
Grease your dish well to avoid sticking.
Spread pie filling evenly for consistent flavor in every slice.
Keep butter slices thin for even baking.
Let the cake rest before digging in to avoid a messy presentation.
Pair with whipped cream or a sprinkle of lemon zest for added flair.
Variations and Customizations
Want to mix things up? Swap the lemon pie filling with cherry or blueberry for a fruity twist. You could also add toasted coconut or crushed pecans on top for extra texture. Looking for a dairy-free option? Use plant-based butter and a vegan cream cheese alternative for a dessert everyone can enjoy!
Nutritional Information
This Lemon Cream Cheese Dump Cake packs a lot of flavor into 250 calories per serving. You’ll get about 34g of carbs, 3g of protein, and 12g of fat. It’s dessert, so expect 22g of sugar—hello, sweet tooth! There’s also a small boost of calcium (80mg) and iron (1mg). Keep in mind: this isn’t light on butter and cream cheese, making it a richer treat best enjoyed in moderation.
Storage and Reheating Instructions
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, pop a slice in the microwave for 10-15 seconds until warm. For a fresh-out-of-the-oven vibe, heat it in a 350°F oven for about 5 minutes.
Recipe Card of Lemon Cream Cheese Dump Cake
Ingredients list
- 16 oz lemon pie filling
- 15 oz yellow cake mix
- 4 oz cream cheese cubed
- 1/2 cup unsalted butter thinly sliced
Step-by-Step Instructions
- Warm your oven up to 350°F (175°C). Grease a square baking dish with a smear of butter or a light spray of non-stick cooking spray.
- Pour the lemon pie filling into the dish, making sure to spread it out evenly toward every corner.
- Sprinkle half of the yellow cake mix over the pie filling. Evenly arrange the cubed cream cheese across this layer. Top with the remaining cake mix.
- Cover the top with thin slices of butter placed in an overlapping pattern. This helps the top layer bake up moist and flavorful.
- Bake your creation for 35 to 40 minutes. It's ready when it passes the toothpick test—clean and without crumbs!
- Once out of the oven, let it rest and cool for 15 to 20 minutes. This pause intensifies flavors and makes serving a breeze.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I use a different cake mix?
Absolutely! Vanilla or white cake mix works great. Even lemon cake mix gives extra lemony flavor!
Can I make this dairy-free?
Yes! Use dairy-free butter and cream cheese. It might slightly alter texture but still tastes great.
What if I can’t find lemon pie filling?
No worries! Swap with another pie filling like cherry or apple for a fun twist.
Do I need any special equipment?
Nope! Just an oven, a baking dish, and you’re set.
Can I make this ahead of time?
Yes! Bake it, store in the fridge, and reheat before serving.