Lemon Cream Cheese Dump Cake
This Lemon Cream Cheese Dump Cake is so simple to make and so tasty, you’ll be making it over and over again! It’s an excellent dessert for any occasion, whether it’s a last-minute potluck or a cozy night in with the family.
First of all, let me say that this lemon dump cake is one of our absolute favorite desserts. We love how easy it is to make and how decadent and flavorful it turns out every single time.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s incredibly easy to make with just a few pantry staples and minimal prep time.
- The combination of tangy lemon and cream cheese flavors is absolutely irresistible.
- Perfect for any occasion – casual or fancy – it’s always a crowd-pleaser!
- No need for fancy equipment or advanced baking skills; anyone can whip this up effortlessly.
Do you love lemon dessert recipes? If so, then next time you are going to want to give these Raspberry Lemon Cookies or this Lemon Eclair Cake a try.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- lemon pie filling
- lemon box cake mix
- cream cheese
- butter
- lemon zest
🔪 How to Make Lemon Cream Cheese Dump Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Scoop the lemon filling into the bottom of the pan and spread it in an even layer.
- Dollop small pieces of cream cheese over the top of the lemon filling. Zest the lemon over the top of the cream cheese.
- Sprinkle the cake mix over the top of the filling, and grate the butter and place on top.
- Make sure the cake mix is fully covered in butter, and then bake in the preheated oven for 25-30 minutes.
🥄 Equipment
This is a list of the equipment that you will need to make this simple dump cake recipe:
- 9×9 glass baking pan
- zester
- Knife
🥫 Storage
Storage – This dump cake can be stored in an airtight container in the fridge for up to 3 days. Keep it tightly covered with plastic wrap or foil to keep it fresh.
Freezing – This dump cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and then cover it with foil before placing it in the freezer. Thaw in the fridge before serving.
Reheating – To reheat, simply pop it in the microwave for a few seconds or warm it up in the oven at 350 degrees for a few minutes.
Serve With
A dump cake is excellent when paired with a tall glass of milk, or a cup of your favorite coffee. You can also serve it alongside your favorite meal such as this Sweet and Sour Kielbasa.
💭 Tips
- To avoid dry spots in your cake, make sure to distribute the butter evenly over the top of the cake mix.
- If you want a crispier topping, leave the cake in the oven for a few extra minutes, keeping a close eye to ensure it doesn’t burn.
- For an added touch, top your cake with whipped cream or a scoop of vanilla ice cream before serving.
⁉️ FAQ
Do you have questions about this lemon cream cheese dump cake recipe? Here are the answers to the most commonly asked questions.
Absolutely! This recipe is very versatile, and you can easily swap out the lemon filling for your favorite fruit pie filling, such as cherry, blueberry, or apple. It’s a great way to customize the cake to suit your preferences.
The cake is ready when the top is golden brown, and the filling is bubbly around the edges. You can also test it by inserting a toothpick into the center — it should come out clean or with only a few moist crumbs.
🍽 More Dessert Recipes
Do you enjoy desserts? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Lemon Cream Cheese Dump Cake
Equipment
- 9×9 glass baking pan
- zester
- Knife
Ingredients
- 21 ounces lemon pie filling
- 15.25 ounces lemon box cake mix
- 4 ounces cream cheese
- ½ cup butter
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9”x 9” glass baking pan with nonstick cooking spray.
- Scoop the lemon filling into the bottom of the pan and spread it in an even layer.
- Dollop small pieces of cream cheese over the top of the lemon filling.
- Zest the lemon over the top of the cream cheese.
- Next, sprinkle the dry cake mix evenly over the top, spread it into an even layer.
- Either slice the butter into thin pats and place over the cake mix, or use the zester and grate the butter over the top so it melts into the cake mix.
- Place the pan in the oven and bake for 25-30 minutes, until the top is golden and a toothpick comes out cleanly.
- Remove and let cool to room temperature before serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
