Looking for a simple, crowd-pleasing dessert? Lemon cream cheese dump cake combines tangy citrus with sweet cake mix and rich cream cheese for an effortless treat that tastes homemade—no mixing required!
Lemon Cream Cheese Dump Cake Ingredients
- 2 cans (15.75 oz each) lemon pie filling
- 1 package (8 oz) cream cheese, cut into small cubes and chilled
- 1 box (15.25 oz) yellow cake mix
- ½ cup (1 stick) unsalted butter, cold and thinly sliced
- Zest of 1 lemon (optional, for enhanced lemon flavor)
- Powdered sugar for dusting (optional)
Tools Used to Make Lemon Cream Cheese Dump Cake
- 9×13-inch baking dish
- Microplane zester (if using lemon zest)
- Sharp knife for cutting butter and cream cheese
- Measuring cups
- Oven mitts
- Sifter for powdered sugar (optional)
How to Make Lemon Cream Cheese Dump Cake
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Create the lemon layer by spreading both cans of lemon pie filling evenly across the bottom of the prepared baking dish. If using lemon zest, sprinkle half of it over the filling for extra citrus flavor.
- Add the cream cheese layer by evenly distributing the small cubes of cold cream cheese over the lemon filling. The cream cheese should be cold to prevent it from completely melting into the lemon layer during baking.
- Sprinkle the cake mix evenly over the cream cheese layer, covering it completely. Gently press down on the cake mix to ensure even coverage.
- Arrange butter slices in rows across the top of the cake mix layer, trying to cover as much of the surface as possible. The butter will melt during baking and combine with the cake mix to form a golden crust.
- Bake uncovered for 40-45 minutes until the top is golden brown and the edges are bubbling. You’ll know it’s done when the cake mix is no longer powdery and has formed a crisp, buttery crust.
- Cool slightly before serving. Allow the cake to rest for about 15 minutes so the layers can set. If desired, dust with powdered sugar and remaining lemon zest just before serving.
Variations of Lemon Cream Cheese Dump Cake
Serving Lemon Cream Cheese Dump Cake
This vibrant dessert can be served warm or at room temperature, depending on your preference. For the ultimate indulgence, consider these serving suggestions:
- Top with a scoop of vanilla ice cream while the cake is still warm
- Add a dollop of homemade whipped cream for extra richness
- Serve with fresh berries for a pop of color and additional fruity flavor
- Pair with a cup of hot tea or coffee for an afternoon treat
The cake’s bright yellow color makes it a beautiful centerpiece for spring gatherings, baby showers, or Easter celebrations. For a more elegant presentation, consider serving individual portions in clear dessert cups, layering the components so guests can see the distinct yellow, cream, and golden layers.
This impressive yet simple dessert pairs wonderfully with cherry hand pies for a dessert buffet or alongside watermelon feta balsamic canapes for a sweet and savory contrast at your next gathering.
Frequently Asked Questions
Can I use lemon curd instead of lemon pie filling?
Yes, but with some adjustments. Lemon curd has a stronger flavor and different consistency than pie filling. If using lemon curd, reduce to about 1½ cups total and consider adding 1-2 tablespoons of cornstarch to help it set properly during baking.
Why did my cake mix remain powdery on top?
This usually happens when the butter doesn’t cover enough of the cake mix surface. Make sure to slice the butter thinly and arrange the slices to cover as much of the cake mix as possible. Alternatively, you can melt the butter and drizzle it evenly over the top.
Can I make this dump cake ahead of time?
Absolutely! Prepare and bake the cake up to 2 days in advance. Once cooled, cover tightly with plastic wrap and store in the refrigerator. When ready to serve, let it come to room temperature or warm individual portions in the microwave for 20-30 seconds.
Is there a way to make this dump cake lower in calories?
Yes, try using reduced-fat cream cheese, a sugar-free cake mix, and light butter. You could also use a sugar-free lemon pie filling, though the texture may be slightly different. These substitutions will reduce the calorie count while preserving the flavor profile.
Can I freeze leftover lemon cream cheese dump cake?
Yes! Cut leftovers into individual portions and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and warm slightly before serving for the best texture and flavor.
Final Thoughts
Lemon cream cheese dump cake proves that incredible desserts don’t require culinary expertise. Try this bright, tangy treat today—your family will think you spent hours in the kitchen!