Lemon Cream Cheese Dump Cake Recipe

There's nothing like the bright, citrusy aroma of a Lemon Cream Cheese Dump Cake baking in the oven. With its irresistible layers of tangy lemon, creamy cheese, and a buttery cake topping, this dessert is bound to be a hit at any gathering. I stumbled upon this recipe while searching for a quick, no-fuss treat for a family party, and it’s been a staple ever since. The best part? It’s a true dump-and-bake dessert, meaning minimal prep and maximum flavor.

this Recipe

Ready to make this delicious treat that’s as easy as it is impressive? Let’s get started!

Why You'll Love This Lemon Cream Cheese Dump Cake

Get ready to enjoy a new dessert favorite! This Lemon Cream Cheese Dump Cake is bursting with flavor and so simple to make.

First of all, this recipe is unbelievably easy. Just like the name suggests, you’ll “dump” most of the ingredients into the pan, bake, and enjoy! With just a few ingredients and no mixing bowls, this dessert is ideal for busy days or impromptu gatherings.

The flavor is incredible. The lemon filling is fresh and tangy, perfectly balanced by the creamy sweetness of the cheese layer. It’s like a marriage between lemon bars and cheesecake, but without all the hassle.

Cleanup is a breeze. Since you only need one baking dish and no extra utensils or bowls, you can enjoy dessert without worrying about a sink full of dishes afterward.

This recipe is super adaptable. Whether you prefer a bit more tang or an extra-sweet touch, you can adjust the lemon and cream cheese layers to suit your taste. It’s the ultimate dessert for those who love to get creative in the kitchen.

Ingredients Notes

This Lemon Cream Cheese Dump Cake is made with just a handful of ingredients, each bringing something special to the dish. Here’s what you need and why each ingredient matters.

Lemon Pie Filling is the star of this dessert, providing a burst of tangy lemon flavor. The pie filling gives the dish its signature citrusy taste and smooth texture. You can find it in the baking aisle of most grocery stores, but if you’re feeling ambitious, homemade lemon filling also works beautifully.

Cream Cheese is the creamy layer that makes this cake unforgettable. When baked, the cream cheese becomes smooth and velvety, perfectly complementing the tart lemon. Be sure to soften it to room temperature before using so it spreads easily.

Yellow Cake Mix forms the crumbly, golden topping. The cake mix absorbs some of the lemon flavor while baking, creating a beautiful texture that’s both soft and slightly crisp. You could also use a lemon-flavored cake mix if you want an extra lemony punch.

Butter is essential for achieving the rich, buttery topping that dump cakes are famous for. Sliced thinly and placed over the cake mix, the butter melts into the cake as it bakes, giving it a golden crust. For best results, use unsalted butter to avoid an overly salty flavor.

Powdered Sugar (optional) adds a lovely finishing touch if you want a little extra sweetness and presentation appeal. A light dusting over the top makes this dessert look bakery-worthy.

While there’s no special equipment needed, an 8x8 or 9x13-inch baking dish works best. The smaller dish will yield a thicker cake, while the larger one results in a thinner layer. Either way, you’ll end up with a delicious treat!

How To Make This Lemon Cream Cheese Dump Cake

Making this Lemon Cream Cheese Dump Cake couldn’t be easier. Just follow these simple steps, and you’ll have a delicious dessert ready in no time.

Start by preheating your oven to 350°F. Grease a baking dish with nonstick spray or a thin layer of butter to prevent sticking. An 8x8 or 9x13-inch pan works well, depending on the thickness you want.

Spread the Lemon Pie Filling evenly across the bottom of the baking dish. This will be the tart and tangy base layer of your cake.

Next, add the Cream Cheese layer. Drop spoonfuls of softened cream cheese over the lemon filling, using a spoon or spatula to gently spread it out. It doesn’t have to be perfect; a few swirls of cream cheese and lemon together create a beautiful marbled effect as it bakes.

Sprinkle the Yellow Cake Mix over the cream cheese and lemon layers, covering everything completely. It’s okay if it looks a bit messy – dump cakes are meant to be rustic and easy!

Arrange thin slices of Butter over the cake mix, spacing them evenly to ensure even coverage as the cake bakes. The butter will melt down into the cake mix, creating a golden, crumbly topping.

Bake in your preheated oven for about 45-50 minutes or until the top is golden brown and bubbly. Allow the cake to cool slightly before serving so it sets up a bit, making it easier to cut and serve.

Once it’s out of the oven, you can dust with Powdered Sugar if desired. Serve warm or at room temperature, and enjoy every delicious bite of this easy, lemony dessert!

Storage Options

If you have leftovers, storing this cake is simple. Here’s how to keep it fresh and delicious.

Refrigerate the cake in an airtight container for up to 3-4 days. The cream cheese layer holds up well in the fridge, and the flavors continue to meld as it sits.

You can also freeze Lemon Cream Cheese Dump Cake if you want to make it ahead of time. Wrap it tightly in plastic wrap, then in foil, and freeze for up to two months. To serve, let it thaw overnight in the refrigerator.

When you’re ready to reheat, pop individual servings in the microwave for about 20-30 seconds, or warm the whole cake in the oven at 300°F until heated through. The topping may soften slightly, but the flavors remain delicious.

Variations and Substitutions

This Lemon Cream Cheese Dump Cake is versatile, so feel free to experiment and make it your own!

For a citrus twist, try adding a layer of orange marmalade along with the lemon filling. The sweet orange flavor pairs wonderfully with the tartness of the lemon.

If you love coconut, sprinkle some shredded coconut on top of the cake mix before adding the butter. As it bakes, the coconut will toast and add a tropical flair to each bite.

Consider swapping the cream cheese for mascarpone if you want a slightly lighter, milder flavor. Mascarpone has a similar texture but is less tangy than cream cheese.

For an even sweeter treat, use vanilla cake mix instead of yellow. The vanilla flavor complements the lemon beautifully and creates a softer, sweeter topping.

If you prefer a less rich topping, try using melted butter instead of sliced butter. Pour it evenly over the cake mix for a lighter, more evenly browned topping.

The beauty of this recipe is its adaptability, so don’t hesitate to make it your own. With a few tweaks, you can create a version of this Lemon Cream Cheese Dump Cake that’s perfect for your taste! Enjoy experimenting, and happy baking!

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