If you’re searching for a dessert that feels like a warm hug on a plate, look no further than the delightful Lemon Cream Cheese Dump Cake Recipe. This cake effortlessly combines the tangy brightness of lemon pie filling with the silky richness of cream cheese, all layered beneath a buttery yellow cake topping that crisps up beautifully in the oven. It’s an absolute dream of flavors and textures, made with simple ingredients that come together in a snap—no fuss, no elaborate mixing bowls, just pure deliciousness that everyone will love.
Ingredients You’ll Need
The beauty of this Lemon Cream Cheese Dump Cake Recipe lies in its simplicity. Each ingredient plays a starring role, from the zesty lemon pie filling that gives a burst of citrus flavor, to the creamy smoothness of the cream cheese layer that balances sweetness perfectly. The yellow cake mix and melted butter create that irresistible golden crust, and the optional nuts add a lovely crunch that takes it up a notch.
- Lemon pie filling (1 can, 21 oz): Provides vibrant citrus flavor and a luscious base for the cake.
- Cream cheese (8 oz, softened): Adds a creamy, tangy richness that complements the lemon perfectly.
- Granulated sugar (1 cup): Sweetens and lightens the cream cheese mixture for smoothness.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, fragrant note.
- Yellow cake mix (1 package, 15.25 oz): Creates the buttery, soft topping that crisps beautifully when baked.
- Unsalted butter (1/2 cup, melted): Gives the cake its golden crust and rich texture.
- Chopped pecans or walnuts (1 cup, optional): Adds a delightful crunch and nutty flavor.
- Powdered sugar (optional, for dusting): Offers a pretty, sweet finish before serving.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F (175°C) so it’s perfectly heated when your cake is ready to go in. Grease a 9×13-inch baking dish thoroughly, making sure no part will stick. This step sets the stage for an even bake and easy serving later on.
Step 2: Make the Cream Cheese Mixture
In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until it becomes silky smooth and creamy. This luscious layer will beautifully contrast the tart lemon filling and bring a rich, velvety texture to the final cake.
Step 3: Layer the Lemon Pie Filling
Spread the lemon pie filling evenly over the bottom of your greased baking dish. This forms the bright, tangy base that gives the cake its signature burst of lemony goodness.
Step 4: Add the Cream Cheese Dollops
Drop spoonfuls of your cream cheese mixture right over the lemon filling. It doesn’t need to be perfect — those creamy pockets will melt into the cake as it bakes, creating pockets of richness that make every bite divine.
Step 5: Sprinkle the Cake Mix on Top
Evenly sprinkle the dry yellow cake mix over the cream cheese layer. This mix acts like a golden blanket, ready to soak up the buttery goodness and bake into that irresistible crust we all crave in a dump cake.
Step 6: Drizzle Melted Butter and Add Nuts
Pour the melted butter evenly over the cake mix, making sure it covers all corners to help the cake crisp up and develop a buttery, rich top layer. If you love a bit of texture, sprinkle chopped pecans or walnuts across the top now — they’ll add crunch and a lovely nutty flavor as they bake.
Step 7: Bake Until Golden and Set
Pop your dish into the preheated oven and bake for 40 to 45 minutes. Look for a golden brown crust and set cake layers—a visual cue that your dump cake is perfectly baked. Let it cool slightly once out of the oven so the layers settle beautifully.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
A light dusting of powdered sugar right before serving not only looks elegant but adds a touch of gentle sweetness that contrasts the lemon’s tang. Fresh lemon slices or a sprig of mint can also brighten the presentation and add a pop of color to your dessert plate.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream, which cools down and complements the warm, gooey texture of the dump cake. For a brunch or tea party, light, fresh fruit salads or berries provide a refreshing balance alongside each slice.
Creative Ways to Present
Consider serving this Lemon Cream Cheese Dump Cake Recipe in individual ramekins for a personal touch at dinner parties. You can also layer pieces in parfait glasses with whipped cream and fresh berries for a show-stopping dessert that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Cream Cheese Dump Cake can be stored covered in the refrigerator for up to 4 days. The flavors continue to meld, making it even tastier the next day, and it stays moist and satisfying.
Freezing
You can freeze leftovers by wrapping the cake tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture.
Reheating
Reheat individual slices in the microwave for about 20 to 30 seconds or warm the whole pan in a 325°F (160°C) oven for 10 to 15 minutes. This brings back the gooey warmth and crisp edges that make this dump cake so comforting.
FAQs
Can I use fresh lemon juice instead of lemon pie filling?
While fresh lemon juice gives great flavor, lemon pie filling adds sweetness and texture that fresh juice alone can’t provide. For the best results and that signature moist texture, stick with the pie filling.
Is it necessary to soften the cream cheese?
Yes, softening the cream cheese ensures it blends smoothly with sugar and vanilla, preventing lumps and creating a luscious layer in the dump cake.
Can I substitute the yellow cake mix?
You can substitute with a white cake mix for a slightly lighter flavor, but avoid mixes that require additional ingredients like eggs—this recipe relies on the dry mix for texture and ease.
Do I have to add nuts on top?
No, the nuts are entirely optional. They add a delightful crunch and flavor if you like, but the cake is delicious even without them.
How can I make this recipe gluten-free?
Use a gluten-free yellow cake mix, and be sure your lemon pie filling and other ingredients are certified gluten-free. This way, you can enjoy a dessert that suits your dietary needs without sacrificing flavor.
Final Thoughts
This Lemon Cream Cheese Dump Cake Recipe is one of those rare desserts that feels both effortless and indulgent. It’s quick to throw together, yet impresses with layers of creamy lemon goodness and a golden, crunchy top. Whether you’re baking for family, friends, or just treating yourself, this cake is a bright, delicious way to make any day feel special. I can’t wait for you to try it and fall in love just like I did!
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Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cream Cheese Dump Cake is a simple, crowd-pleasing dessert combining tangy lemon pie filling with creamy sweetened cream cheese, topped with a buttery yellow cake mix and crunchy nuts. Baked until golden and set, it offers a delightful balance of flavors and a moist, tender texture perfect for any occasion.
Ingredients
Main Ingredients
- 1 can (21 oz) lemon pie filling
- 1 package (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 package (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix cream cheese filling: In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until the mixture becomes smooth and creamy, ensuring a consistent texture.
- Layer lemon pie filling: Spread the lemon pie filling evenly over the bottom of the prepared baking dish, creating a flavorful base layer.
- Add cream cheese dollops: Drop spoonfuls of the cream cheese mixture evenly over the lemon pie filling layer, distributing it across the surface.
- Sprinkle cake mix: Evenly sprinkle the yellow cake mix over the cream cheese dollops, covering the entire top.
- Drizzle butter and nuts: Drizzle the melted unsalted butter evenly over the cake mix layer. If desired, sprinkle chopped pecans or walnuts over the top for added crunch and flavor.
- Bake the cake: Place the dish in the preheated oven and bake for 40-45 minutes until the top is golden brown and the cake is set in the center.
- Cool and serve: Allow the cake to cool slightly before serving to let it set further. Optionally, dust with powdered sugar for a decorative and sweet finish.
Notes
- This cake tastes best slightly warm but can also be served at room temperature.
- You can substitute walnuts for pecans or omit nuts altogether if preferred.
- Make sure cream cheese is softened to ensure smooth mixing.
- Store leftovers covered in the refrigerator for up to 3 days.
- Dusting with powdered sugar is optional but adds a nice touch of sweetness and presentation.
