Lemon Cream Cheese Dump Cake
There’s nothing quite like the sweet and tangy taste of a Lemon Cream Cheese Dump Cake to brighten up your dessert table. This easy-to-make treat combines the zesty flavor of lemon pie filling with the creamy richness of cream cheese, all topped with a buttery, crumbly cake mix. It’s a delightful fusion of flavors and textures that will leave your taste buds dancing.
Lemon Cream Cheese Dump Cake
Perfect for both novice bakers and seasoned dessert aficionados, this dump cake recipe requires minimal prep work and delivers maximum flavor. The beauty of a dump cake lies in its simplicity—just layer the ingredients, bake, and enjoy. It’s an ideal go-to recipe for busy weeknights, potlucks, or any occasion when you need a quick and delicious dessert.
What makes this Lemon Cream Cheese Dump Cake even more appealing is its versatility. You can easily customize it with different pie fillings or cake mix flavors to suit your personal preferences. Plus, the combination of creamy and tangy ingredients ensures that each bite is a burst of delightful contrast. Ready to give it a try? Let’s dive into the delicious world of lemony goodness!
What Is A Dump Cake
A dump cake is a type of dessert that is incredibly easy to make, as it typically involves “dumping” a few ingredients into a baking dish and then baking it. The process usually includes spreading a layer of fruit or pie filling in the bottom of the dish, sprinkling a dry cake mix over the top, and then adding butter or margarine before baking. The result is a cake with a crumbly, cobbler-like texture that’s both flavorful and satisfying.
What makes dump cakes so popular is their simplicity and versatility. You can mix and match different flavors of pie fillings and cake mixes to create a variety of combinations. Additionally, they don’t require precise measurements or complicated steps, making them perfect for quick, fuss-free baking. This convenience, along with their delicious taste, makes dump cakes a favorite go-to recipe for many home bakers.
What You Will Love About This Recipe
What makes this Lemon Cream Cheese Dump Cake so lovable is its blend of ease and indulgence. Firstly, the simplicity of the recipe is a major draw—requiring just a handful of ingredients and minimal prep time, it’s perfect for those who want a delicious homemade dessert without spending hours in the kitchen. The combination of lemon pie filling and cream cheese creates a delightful contrast of tangy and creamy flavors that is sure to satisfy any sweet tooth.
Another aspect that people will love is the texture. The cake mix forms a golden, buttery crust on top, while the interior remains rich and moist thanks to the pie filling and cream cheese. This juxtaposition of a slightly crisp exterior with a soft, luscious center makes each bite a pleasure.
Lastly, the versatility of this dump cake is a huge plus. It can be easily adapted with different pie fillings or cake mix flavors to suit various preferences or to create new flavor combinations. Whether you’re a fan of classic lemon or looking to experiment with other fruity options, this recipe offers a fun and delicious way to get creative in the kitchen.
Can I Swap A Yellow Cake Mix for A Different Flavor
Of course! You are welcome to use a white cake mix or even a lemon mix for a more intense lemon flavor. I love the way the yellow cake mix pairs with the lemon but you can switch it up.
Ingredients:
- 1 can (16 ounces) lemon pie filling
- 1 package (15 ounces) yellow cake mix
- 4 ounces cream cheese, cut into small pieces
- 1/2 cup butter, cut into thin slices
Instructions:
- Preheat your oven to 350°F (175°C) and spray a 9×9-inch baking pan with nonstick cooking spray.
- Spread the lemon pie filling evenly in the bottom of the prepared pan.
- Sprinkle half of the cake mix over the lemon pie filling.
- Dot the cream cheese pieces evenly over the layer of cake mix.
- Sprinkle the remaining cake mix on top of the cream cheese.
- Arrange the butter slices evenly over the top, ensuring to cover all areas of the cake mix.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for at least 15 minutes before serving. Enjoy!
What Are Some Toppings To Add To A Dump Cake
- A dusting of Powdered Sugar
- Slivered Almonds
- Pecans
- Fresh lemon zest
I prefer this lemon cream cheese dump cake as is, but you are welcome to add on some toppings if you prefer a little more flavor.
You will find hundreds of variations to dump cake recipes online. Make one or more and see how you like them. I know for me, they are quick, easy, and minimal cleanup and those are all things I can for sure get on board for.
Tips & Tricks
- Uniform Butter Distribution: Make sure the butter slices are spread evenly over the cake mix. This ensures the cake bakes evenly and the top layer gets that perfect golden brown crust.
- Room Temperature Ingredients: Using cream cheese at room temperature will make it easier to distribute evenly throughout the cake, resulting in a smoother, creamier texture.
- Pan Size Matters: Stick to a 9″ x 9″ pan for the best results. Using a different size pan might affect the baking time and the texture of the cake.
- Enhance the Flavor: For an extra burst of lemon flavor, consider adding a bit of lemon zest to the cake mix before baking.
- Cooling Time: Allow the cake to cool for at least 15 minutes before serving. This helps the layers set properly and makes it easier to cut and serve.
- Storage: Store any leftovers in an airtight container in the refrigerator. This cake tastes great even when chilled and can be enjoyed for a few days after baking.
- Add a Topping: Serve with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tangy lemon and creamy cheese flavors.
- Experiment with Variations: Feel free to experiment with other pie fillings like blueberry or cherry for a different twist on this delicious dump cake.
Lemon Cream Cheese Dump Cake
Lemon cream cheese dump cake is any lemon lovers dream. This dump cake is creamy, lemon-y, and absolutely delicious. But to make this lemon cake even better, is it is a dump cake recipe. That means you literally dump ingredients into a baking dish, and toss in the oven. Then it magically bakes into one delightful dessert.
Ingredients
- 1 Can, 16 ounces lemon pie filling
- 1 Package, 15 ounces yellow cake mix
- 4 Ounces cream cheese, cut into small pieces
- 1/2 Cup butter, cut into thin slices
Instructions
Notes
Adapted from Quick & Easy Dump Cakes and more
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 502Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 70mgSodium: 620mgCarbohydrates: 71gFiber: 1gSugar: 37gProtein: 4g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
This looks absolutely delish, can’t wait to try it 🙂
Lemon is my favorite flavor! This looks so good. I can’t wait to try it this weekend, thank you!
This Lemon Cream Cheese Dump Cake looks amazing! I’ve just learned about dump cakes when my younger sister made 2 for Christmas. I can see my soon-to-be 8 yo making this. She loooves to bake! Thanks for sharing. 🙂
can we use like blue berry filling or the cherry filling instead of the lemon
Yes you sure can. As a matter of fact I am posting later today a cherry cheesecake dump cake that is absolutely delish!
Can’t find lemon filling can I use lemon curd?
yes, you sure can. 🙂
This looks fabulous, thanks for the recipe! I will be making this recipe this week!! Anything lemon is wonderful.
I’ve made several Dump Cakes in my time but never one with lemon or cream cheese. Looks and sounds scrumptious! Thanks for sharing!
I bet this is yummy! I’ve recently discovered my love for lemon. Thanks for sharing!
I love love love lemon! Our daughter’s family comes for dinner every Thursday for dinner. Our youngest grandson eats enough for 3 adults. I made this for desert tonight (it looks and smells yummy) and am hopefull there will be enough for everyone. I made with a Pillsbury sugar free cake mix and will serve with frozen vanilla yogurt.
Is the size pan supposed to be 9 x 9 or 9 x 13? Thanks.
9 x 9… sorry Shelley 🙂 I edited it also. LOL
Would you recommend doubling the ingredients for a larger cake?
If you are putting it into a longer dish, you can definitely double it. I would not go deeper with this or else it will not cook properly.
Can’t go wrong with lemon and cream cheese in my book.
Saw this on You’re Gonna Love It.
That looks so yummy! Pinned!
Thanks for the recipe! I am all about lemon these days — my tree is loaded! Thanks for sharing with us over at Inspire Me Mondays Link Up! Have a great week!
We have been enjoying dump cakes lately made with angle food cake mix and Sprite over some sort of fruit, fresh strawberries are wonderful!! I love cream cheese I will have to try it in my next cake.
Would love to have you stop by and share in our Friday Feature Linky Party!!
I was wondering what Dump cake was! Looks awesome! Thanks so much for linking this up at Best of the Weekend!
This looks amazing. I love lemon! I might feel a little bit guilty just dumping everything in there, though. I’m betting enjoying the ease might erase the guilt. 🙂
Do you prepare the cake or just drop the mix
Just drop the mix in Easy peasy! 🙂
Thanks for sharing the recipe! Question–with having cream cheese in it, does this need refrigerated? I’m making it today, for tomorrow.
Yes it would need to be kept in the fridge, I would pop it in the over a bit to warm it up before you serve it… or take it out of the fridge a bit before and let get to room temp
Do you think if would be possible to make a lemon pudding, either from scratch or from Jello pudding and use it instead of the canned?
I think that may be delish!! I would definitely give it a try and see how it comes out. Let me know if you try it, if tomorrow was not Easter I would be tempted to get in the kitchen and try it out. LOL
i made lemon pudding and used a pineapple cake. was awesome!!!!
Did you use the cooked Jello lemon pudding or the instant. I was afraid if I use the instant that it won’t come out correctly since it’s cold and thickens from the cold milk. Thanks for any help.
I used the lemon pie filling. I am pretty sure you could use either lemon pudding and get the same delicious results.
Well I have a 22oz can of lemon and I don’t have a 9×9 pan so we will try this with my “unmarked but I know it is smaller than a 9×13 pan” and see how it turns out. Part of me really wants to use the entire block of cream cheese. Will try to resist!!!!! Letting my co-workers be guine pigs and i can’t wait to make it for my sister who loves lemon.
I used a 9×13 pan and used the whole block of cream cheese
Can you substitute gluten free yellow cake mix?
Absolutely and what a wonderful idea!
So I tried this last night because I have been leaning toward lemon recipes lately AND this one looked awesome! It actually turned out to be pretty rich. I think I may try subbing applesauce for the butter next time. The cream cheese didn’t really move around much either. It stayed in blobs, so I think I will try adding a small bit of the lemon pie filling with it and whip it. Thank you for the recipe!
@Rachel, I cut the cream cheese into slices so it covered the whole cake layer. Turned out great.
@Rachel, I wasn’t happy with the cream cheese….never melted, just stayed in chunks…..I want to make it again but what can I do about the Chunks of cream cheese. Could I spread some sour cream on? Also could I heat the butter up and drizzle it on top?
Hi I was wondering if you could double the recipe for a 9×13 or 13×9 Pan? gonna make later today so hope you see the message soon ….Thanks
You may not need to fully double it, although I think you will be fine, it may just be a bit thicker. The key is just making sure you have enough slices of butter covering the top completely. So adjust that as needed, even if it requires extra.
This is easy and delicious! Will definitely serve it again.
Are you positive the carb count is right? 16 carbs in a serving of lemon filling and 36 grams per serving in the cake mix is much more than 6 grams. Curious to hear your thoughts.
No I am so sorry, I suspect it is incorrect. Unfortunately the software I use and the user inputting the information can easily lead to some incorrect measurements. If it seems completely incorrect, sadly it probably is. One day I will get the perfect solution for this.
What do you think about using a lemon cake mix instead of the yellow? Do you think it would be too lemony?
I love lemon, so I think it sounds delicious. 🙂 If it is a bit too lemony, I bet some vanilla ice cream would be the perfect solution. 🙂
Really, I think this recipe is fabulous. I will try to make it soon. Using lemon make it tastier. Thanks for sharing.
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Love your lemon cream cheese idea, sounds great. Looking forward to trying it. I’ve been making dump cakes since I first heard of them when my second child was a baby in 1977. It’s been fun coming up with different flavor combinations, but never thought of lemon. Though I did win a prize for one I made with spice cake, apricots, and pecans.
This looks lovely! Would this be good served cold as well? I’m looking for a cool dessert to serve and lemon is a crowd pleaser!
Yes it should be just as delicious cold
Can you use lemon pudding in place of pie filling
Yes that should work equally delicious
Can you mix a can of lemon pie filling and a jar of lemon curd together?
sure, I don’t see why not. My best guess is it will be delicious.