When the sweet, citrusy aroma of lemon fills the kitchen, something magical happens. This Lemon Cream Cheese Dump Cake is an easy-to-make dessert that comes together in just over an hour, combining creamy layers with a buttery crumble on top. The simple dump-and-bake method ensures that even novice bakers can impress their family and friends.
This recipe is perfect for gatherings, potlucks, or a comforting family dessert. With the ability to be made ahead of time and stored, you can also whip it up on a busy day and enjoy it whenever the craving strikes.
Why You’ll Love This Recipe
- The creamy cream cheese layer creates a rich texture that balances perfectly with the tart lemon pie filling.
- It requires minimal effort, making it an ideal choice for busy bakers.
- The golden, crumbly topping adds a satisfying crunch to each bite.
- This dessert is best served warm, enhancing the flavors and providing a comforting treat.
What You’ll Need
Here’s everything you need to create this delightful cake.
For the Cream Cheese Layer
- 16 ounces cream cheese, at room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
For the Cake Layer
- 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
For Serving
- Whipped cream or vanilla ice cream, for serving (optional)
Use low-fat cream cheese if desired.
Substitutions & Swaps
- Cream cheese: Low-fat for a lighter option
- Lemon pie filling: Homemade for a fresh taste
- Cake mix: Gluten-free mix for dietary needs
- Butter: Coconut oil for dairy-free
How to Make It
Follow these simple steps to make this delicious dessert.
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
Beat the Cream Cheese Mixture
In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
Combine and Spread
Add the egg and mix until fully incorporated. Spread the cream cheese mixture evenly in the prepared baking dish.
Add Lemon Filling
Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
Layer with Cake Mix
Sprinkle the cake mix evenly over the lemon pie filling. Do not stir — this will form a crumbly topping as it bakes.
Finish with Butter
Pour the remaining 1 tablespoon of melted butter over the cake mix.
Bake
Bake for 45–50 minutes, or until the top is golden and bubbly. Let cool slightly before serving.
How to Store It
Fridge: 3 to 4 days in an airtight container.
Freezer: No, the texture may change.
Reheat: Microwave for 20-30 seconds or until warm.
Tips for Best Results
- Use room temperature cream cheese for easier mixing and a smoother texture.
- Don’t skip the butter on top of the cake mix; it enhances the topping’s flavor.
- Allow it to cool slightly for better slicing and serving.
- Serve it warm for the best taste experience.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for added richness.
- Top with whipped cream and a sprinkle of lemon zest for a fresh finish.
- Serve at family gatherings or potlucks to impress your guests.
