As busy moms, we all appreciate recipes that come together quickly and effortlessly. The Lemon Cream Cheese Dump Cake is one of those delightful treats that brightens any day. With its creamy lemon filling and crumbly topping, this cake is a sweet escape without the fuss. Perfect for last-minute gatherings or a cozy family dessert, it delivers happiness with every bite.
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Why You Will Love This Recipe
This recipe stands out for its simplicity and comforting flavors. You can whip it up in less than an hour, making it ideal for those hectic afternoons. With minimal prep and just a few ingredients, even your kids can lend a hand in the kitchen. Plus, who doesn’t love the combination of sweet cream cheese and tangy lemon? It’s a hit for both kids and adults, making it a go-to family favorite.
How to Make Lemon Cream Cheese Dump Cake
Ingredients
- 16 ounces cream cheese, at room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
- 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
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- Whipped cream or vanilla ice cream, for serving (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
- Add the egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly in the prepared baking dish.
- Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
- Sprinkle the cake mix evenly over the lemon pie filling. Do not stir—this will form a crumbly topping as it bakes.
- Pour the remaining 1 tablespoon of melted butter over the cake mix.
- Bake for 45–50 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Lemon Cream Cheese Dump Cake
A quick and easy dessert featuring creamy lemon filling and a crumbly topping, perfect for last-minute gatherings.
- Total Time: 60 minutes
- Yield: 12 servings 1x
Ingredients
- 16 ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, melted, plus more for greasing the baking dish
- 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
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
- Add the egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly in the prepared baking dish.
- Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
- Sprinkle the cake mix evenly over the lemon pie filling. Do not stir.
- Pour the remaining 1 tablespoon of melted butter over the cake mix.
- Bake for 45–50 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Notes
For variations, try using different pie fillings like blueberry or cherry. Add lemon zest for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
How to Serve
This Lemon Cream Cheese Dump Cake is perfect for any occasion. Serve it warm as a delightful dessert after dinner. Pair it with whipped cream or a scoop of vanilla ice cream for extra indulgence. It also makes a wonderful addition to potlucks and picnics. Just cut it into squares and watch it disappear!
How to Store
To store any leftovers, let the cake cool completely before covering it with plastic wrap or placing it in an airtight container. You can keep it in the refrigerator for up to four days. If you want to enjoy it warm again, simply reheat individual portions in the microwave for a few seconds.
Tips and Variations
To change things up, try using different pie fillings like blueberry or cherry for a new flavor twist. You can also add a sprinkle of lemon zest on top for an extra burst of lemony goodness. For even more texture, mix in some chopped nuts or shredded coconut into the cake mix before baking. These small adjustments keep it fresh and exciting.
FAQs
Can I use low-fat cream cheese?
Yes, you can substitute low-fat cream cheese to lighten up the recipe.
What can I use instead of lemon pie filling?
If you don’t have lemon pie filling, you can make a quick homemade lemon curd or even use a different flavor of pie filling that you love.
How do I know when the cake is done?
The cake is ready when the top is golden brown and bubbly. You can also insert a toothpick in the center; it should come out clean or with only a few crumbs attached.
Conclusion
You will love how easy and enjoyable the Lemon Cream Cheese Dump Cake is to make. Its cheerful flavor brings a bit of sunshine to any table. Gather your ingredients and whip it up for your family. You won’t regret having this simple and delightful recipe in your back pocket—save it for your busy days ahead!
