If you’re craving an easy dessert that feels like sunshine, this Lemon Cream Cheese Dump Cake is for you. With simple ingredients and minimal effort, this sweet treat comes out soft, creamy, and bursting with lemony goodness.
Lemon Cream Cheese Dump Cake
Equipment
- 1 23x33 cm (9x13-inch) baking dish greased
- 1 Mixing Bowl
- 1 Electric mixer or whisk
- 1 Knife for swirling
- 1 Measuring cups and spoons
Ingredients
- 1 box lemon cake mix
- 1 can lemon pie filling
- 225 g cream cheese softened
- 0.5 cup sugar
- 1 egg
- 0.5 teaspoon alcohol-free vanilla
- 0.5 cup unsalted butter melted
- powdered sugar for dusting, optional
Instructions
- Preheat your oven to 175°C (350°F). Grease a 23x33 cm (9x13-inch) baking dish with a little butter or cooking spray.
- Spread the lemon pie filling evenly in the bottom of your prepared baking dish.
- In a bowl, beat the softened cream cheese, sugar, egg, and alcohol-free vanilla together until smooth. Drop spoonfuls of the cream cheese mixture over the lemon pie filling and gently swirl it in with a knife.
- Sprinkle the dry lemon cake mix evenly over the entire pan.
- Pour the melted butter evenly over the cake mix layer, making sure to cover as much as possible for a golden top.
- Bake uncovered for 40 to 45 minutes until the edges are bubbly and the top turns a light golden color. Allow to cool for 15 minutes before serving.
Notes
Nutrition
Why You’ll Love This Lemon Cream Cheese Dump Cake
This cake combines the soft tang of lemon with rich, creamy pockets of cream cheese for the perfect harmony of flavors. Each bite is moist and decadent, yet refreshingly light, making it a crowd-pleaser at gatherings or a delightful weeknight treat. Plus, it’s so easy, anyone can make it!
Lemon Cream Cheese Dump Cake Ingredients & Substitutions
- 1 box lemon cake mix
- 1 can lemon pie filling
- 225g cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon alcohol-free vanilla
- 1/2 cup unsalted butter, melted
- Optional: powdered sugar for dusting
Substitutions: You can swap lemon pie filling for lemon curd if you’d like a more buttery flavor. Neufchâtel cheese works great in place of cream cheese for a lighter touch. Dairy-free margarine is a good alternative to butter.
Step-by-Step Instructions to Make Lemon Cream Cheese Dump Cake
Step 1: Prepare the Pan
Preheat your oven to 175°C (350°F). Grease a 23×33 cm (9×13-inch) baking dish with a little butter or cooking spray.
Step 2: Layer the Pie Filling
Spread the lemon pie filling evenly in the bottom of your prepared baking dish.
Step 3: Make the Cream Cheese Mixture
In a bowl, beat the softened cream cheese, sugar, egg, and alcohol-free vanilla together until smooth. Drop spoonfuls of the cream cheese mixture over the lemon pie filling and gently swirl it in with a knife.
Step 4: Add Cake Mix
Sprinkle the dry lemon cake mix evenly over the entire pan.
Step 5: Add Butter
Pour the melted butter evenly over the cake mix layer, making sure to cover as much as possible for a golden top.
Step 6: Bake
Bake uncovered for 40 to 45 minutes until the edges are bubbly and the top turns a light golden color. Allow to cool for 15 minutes before serving.
Tips for Success
- Use room temperature cream cheese for smoother mixing.
- Try to cover the cake mix well with butter to prevent dry patches.
- Let the cake cool slightly so it sets up and slices better.
Variations of Lemon Cream Cheese Dump Cake
- Add a handful of fresh blueberries or raspberries atop the lemon pie filling before adding the cream cheese layer for a fruity twist.
- For extra crunch, sprinkle chopped walnuts or pecans on top before baking.
- Use orange or strawberry pie filling for a different flavor combination.
Serving Suggestions: What to Pair with Lemon Cream Cheese Dump Cake
- Top warm servings with a scoop of vanilla ice cream for a delicious contrast.
- Serve with fresh berries and a dusting of powdered sugar for a brunch-style treat.
- Pair with a hot cup of black tea or coffee to balance the sweetness.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 15-30 seconds until just heated through. You can serve it cold, too, for a cheesecake-like treat.
Memories Made Around the Table
I remember bringing this cake to family gatherings, and it was always the first dessert to disappear. There’s something about the bright lemony aroma and that creamy swirl that brings everyone back for seconds.
FAQs
Can I use a different cake mix flavor?
Absolutely. White or yellow cake mix works well, though you’ll miss out on the extra lemon punch.
Does this cake need to be refrigerated?
Yes, because of the cream cheese, it’s best stored in the fridge. Just cover tightly after it cools.
Can I make this ahead of time?
You can! Bake the cake a day in advance and store it in the fridge. Let it come to room temperature, or gently reheat before serving.
Final Thoughts
This Lemon Cream Cheese Dump Cake is a sweet, simple pleasure that’s guaranteed to brighten your day. It’s easy to whip up, satisfying to share, and perfect for creating memories with friends and family.