If you love easy, crowd-pleasing desserts, Lemon Cream Cheese Dump Cake is the one to try. With just a few simple ingredients, its zesty lemon flavor and creamy texture will win everyone over.
Lemon Cream Cheese Dump Cake
Equipment
- 1 9x13 inch baking dish lightly greased
- 1 Mixing Bowl
- 1 Spoon for dolloping
- 1 Oven
Ingredients
- 1 box lemon cake mix
- 2 cup lemon pie filling canned
- 225 g cream cheese softened
- 0.5 cup sugar
- 1 teaspoon alcohol-free vanilla extract
- 0.5 cup unsalted butter melted
Instructions
- Preheat oven to 175°C (350°F). Lightly grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the pan.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth. Dollop by spoonfuls on top of lemon filling.
- Sprinkle the dry lemon cake mix evenly over the cream cheese and lemon layers.
- Drizzle melted butter across the top, making sure to cover as much cake mix as possible.
- Bake for 35-40 minutes, or until the top is golden and bubbling. Cool slightly before serving.
Notes
Why You’ll Love This Lemon Cream Cheese Dump Cake
The blend of tangy lemon and rich cream cheese makes every bite bright and comforting. It comes together in minutes, so it’s perfect for get-togethers or casual evenings at home.
Lemon Cream Cheese Dump Cake Ingredients & Substitutions
- 1 box lemon cake mix
- 2 cups canned lemon pie filling
- 225g cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon alcohol-free vanilla extract
- 1/2 cup unsalted butter, melted
If you like extra zest, add a little fresh lemon juice or lemon zest. Dairy-free cream cheese and plant-based butter can be swapped in for a non-dairy version.
Step-by-Step Instructions to Make Lemon Cream Cheese Dump Cake
Step 1: Prep the Pan
Preheat oven to 175°C (350°F). Lightly grease a 9×13-inch baking dish.
Step 2: Add Lemon Filling
Spread the lemon pie filling evenly across the bottom of the pan.
Step 3: Cream Cheese Layer
In a bowl, beat cream cheese, sugar, and vanilla until smooth. Dollop by spoonfuls on top of lemon filling.
Step 4: Cake Mix Layer
Sprinkle the dry lemon cake mix evenly over the cream cheese and lemon layers.
Step 5: Add Butter
Drizzle melted butter across the top, making sure to cover as much cake mix as possible.
Step 6: Bake
Bake for 35-40 minutes, or until the top is golden and bubbling. Cool slightly before serving.
Tips for Success
Soften your cream cheese ahead of time for a smoother layer. Try to spread the butter evenly so the topping bakes up golden. Don’t overbake, as the filling sets more as it cools.
Variations of Lemon Cream Cheese Dump Cake
Add blueberries or raspberries for a fruity twist. Use different cake mix flavors, like vanilla or white, to change up the taste. Try folding a little coconut into the mix for a tropical note.
Serving Suggestions: What to Pair with Lemon Cream Cheese Dump Cake
Top warm slices with a scoop of vanilla ice cream, or serve with fresh berries for extra freshness. A hot cup of tea or coffee goes perfectly alongside.
Storage & Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in short bursts in the microwave until warm or enjoy chilled straight from the fridge.
Memories Made Around the Table
This cake brings back memories of cozy family gatherings, laughter in the kitchen, and that first spoonful of sunshine-bright lemon on a gray afternoon.
FAQs
Can I use homemade lemon filling instead of canned?
Absolutely, just make sure it’s thick and cool before layering.
Do I need to mix the cake mix with eggs or milk?
No, just sprinkle the dry mix directly over the other layers as directed.
How do I know when the cake is done?
The top will look golden, and the edges should bubble gently. The center should look set but still slightly soft.
Final Thoughts
If you’re in the mood for something sweet and simple, Lemon Cream Cheese Dump Cake is a must-try. It’s pure comfort and sunshine in every bite!