Lemon Cream Cheese Dump Cake

Why Make This Recipe

Lemon Cream Cheese Dump Cake is a delightful dessert that combines the fresh and zesty flavor of lemon with the creamy richness of cream cheese. It’s an easy-to-make treat perfect for any occasion, whether it’s a family gathering, a potluck, or just a sweet ending to a busy day. The unique texture and taste will impress anyone who tries it. Plus, it requires minimal effort to prepare, making it a fantastic choice for beginner bakers.

How to Make Lemon Cream Cheese Dump Cake

Creating this Lemon Cream Cheese Dump Cake is straightforward. You will mix your ingredients, layer them in a baking dish, and let the oven do the work. Here’s how you can make this delicious dessert.

Ingredients

• 16 ounces cream cheese, at room temperature
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
• 1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
• 1 (21-ounce) can lemon pie filling, divided
• 1 large egg
• 1/2 cup powdered sugar
• 1/2 teaspoon kosher salt
• Whipped cream or vanilla ice cream, for serving (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
3. Add the egg and mix until fully incorporated.
4. Spread the cream cheese mixture evenly in the prepared baking dish.
5. Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
6. Sprinkle the cake mix evenly over the lemon pie filling. Do not stir; this will form a crumbly topping as it bakes.
7. Pour the remaining 1 tablespoon of melted butter over the cake mix.
8. Bake for 45–50 minutes, or until the top is golden and bubbly.
9. Let cool slightly before serving.
10. Serve warm with whipped cream or vanilla ice cream, if desired.

How to Serve Lemon Cream Cheese Dump Cake

You can serve this cake warm or at room temperature. It pairs wonderfully with whipped cream or a scoop of vanilla ice cream on top. The creamy and tangy flavors of the cake combined with the coolness of the ice cream create a delicious contrast that is sure to satisfy any sweet tooth.

How to Store Lemon Cream Cheese Dump Cake

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, you can warm individual portions in the microwave for a few seconds until heated through. This cake can also be enjoyed cold, as the flavors tend to meld beautifully over time.

Tips to Make Lemon Cream Cheese Dump Cake

• Ensure your cream cheese is at room temperature to achieve a smooth batter.
• Don’t skip the melted butter on top of the cake mix; it helps to create a deliciously crispy topping.
• Feel free to add lemon zest into the cream cheese mixture for an extra lemony punch.

Variation

You can tweak this recipe by using different fruit pie fillings such as blueberry or cherry for a twist on the classic lemon flavor. Experimenting with different cake mixes can also yield exciting results.

FAQs

1. Can I use low-fat cream cheese?
   Yes, you can use low-fat cream cheese, but the texture and flavor may be slightly different.

2. Can I freeze this cake?
   Yes, you can freeze Lemon Cream Cheese Dump Cake. Just wrap it tightly and keep it in the freezer for up to a month. Let it thaw in the refrigerator before serving.

3. What can I substitute for the lemon pie filling?
   You can substitute the lemon pie filling with other fruit fillings like lime or raspberry, depending on your preference.

Conclusion

Lemon Cream Cheese Dump Cake is an easy yet impressive dessert that everyone will love. For more inspiration, check out this Lemon Cream Cheese Dump Cake Recipe from The Kitchn or explore other variations at That Oven Feelin. If you’re looking for a simple twist on desserts, you might enjoy this 4-Ingredient Lemon Cream Cheese Dump Cake. Enjoy baking!

Lemon Cream Cheese Dump Cake

A deliciously easy dessert combining zesty lemon and creamy cream cheese, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 16 ounces cream cheese, at room temperature Ensure cream cheese is at room temperature for a smooth batter.
• 10 tablespoons unsalted butter, melted, plus more for greasing the baking dish Use extra for greasing the dish.
• 1 box yellow, butter, or lemon cake mix (13.25 to 15.25 ounces)
• 1 can lemon pie filling (21 ounces), divided
• 1 large egg
• 1/2 cup powdered sugar
• 1/2 teaspoon kosher salt
• to taste Whipped cream or vanilla ice cream, for serving (optional) Pairs wonderfully with the dessert.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
3. Add the egg and mix until fully incorporated.
4. Spread the cream cheese mixture evenly in the prepared baking dish.
5. Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
6. Sprinkle the cake mix evenly over the lemon pie filling. Do not stir; this will form a crumbly topping as it bakes.
7. Pour the remaining 1 tablespoon of melted butter over the cake mix.

Baking

1. Bake for 45–50 minutes, or until the top is golden and bubbly.
2. Let cool slightly before serving.

Serving

1. Serve warm with whipped cream or vanilla ice cream, if desired.

Notes

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for a few seconds until heated through. Can also be enjoyed cold as the flavors meld beautifully over time.

Yumi

Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]