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Lemon Cream Cheese Dump Cake

Name: Lemon Cream Cheese Dump Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 16 ounces cream cheese, at room temperature; 10 tablespoons unsalted butter, melted, plus more for greasing; 1 box yellow cake mix (13.25 to 15.25 ounces); 1 large egg; 1/2 cup powdered sugar; 1/2 teaspoon kosher salt; 1 can lemon pie filling (21 ounces), divided; Whipped cream or vanilla ice cream (optional, for serving)

Warm, tangy, and a little bit retro, this Lemon Cream Cheese Dump Cake brings sunny citrus flavor to an easy, crowd-pleasing dessert. The soft, swirled cream cheese center and buttery cake topping bake up in one pan, making it a perfect last-minute treat for potlucks or cozy afternoons. If you love lemon desserts, also try the similar creamy texture found in these lemon cheesecake crumb bars: these creamy lemon cheesecake crumb bars.

Why make this recipe
If you’re tired of spending hours on layered lemon desserts or frosting delicate cakes, this Lemon Cream Cheese Dump Cake is perfect because it gives the lush, tangy flavor of lemon cheesecake without the fuss — all in a single pan and with pantry-friendly ingredients. It solves the problem of wanting an impressive-tasting dessert that doesn’t demand complicated techniques, and it reliably delights a crowd with minimal cleanup.

Step-by-Step Guide to Making Lemon Cream Cheese Dump Cake

Ingredients

16 ounces cream cheese, at room temperature
10 tablespoons unsalted butter, melted, plus more for greasing

For the Cake Base:

1 box yellow cake mix (13.25 to 15.25 ounces)
1 large egg
1/2 cup powdered sugar
1/2 teaspoon kosher salt

For the Filling:

1 can lemon pie filling (21 ounces), divided

For serving (optional):

Whipped cream or vanilla ice cream

Directions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or nonstick spray so the cake releases cleanly and the edges caramelize nicely.
Make the cream cheese layer: In a medium bowl, beat the room-temperature cream cheese with the powdered sugar until completely smooth and free of lumps. This is easiest with an electric hand mixer or stand mixer on medium speed for 2–3 minutes.
Add lemon and egg: Stir in half of the lemon pie filling (reserve the rest for the cake base) and the egg until the mixture is well combined and glossy. The lemon filling adds sweetness and bright citrus zing to the cream cheese layer.
Combine the cake base: In another large bowl, combine the yellow cake mix, the remaining lemon pie filling, melted butter, and kosher salt. Stir until everything is evenly moistened — the batter will be loose and somewhat spoonable rather than a pourable cake batter.
Layer in the pan: Spread the cake mixture evenly into the prepared baking dish, patting it slightly to fill corners. Drop spoonfuls of the cream cheese mixture over the top, spacing them so you’ll get swirls across the cake.
Swirl gently: Using a knife or offset spatula, swirl the cream cheese dollops into the cake batter to create a marbled effect. Don’t overmix: you want distinct ribbons of cream cheese and cake batter for texture contrast.
Bake: Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean (a few moist crumbs are fine because of the cream cheese). If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Cool and serve: Remove from the oven and allow the cake to cool for about 15 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream, if desired.

Why these steps matter:

Room-temperature cream cheese blends smoothly with powdered sugar for a silky filling.
Dividing the lemon pie filling gives bright lemon flavor to both the cream cheese swirl and the cake layer.
Swirling rather than fully mixing preserves the contrast of creamy filling and tender cake.

Best Way to Store Lemon Cream Cheese Dump Cake

Refrigerate: Store covered in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to 4–5 days at 40°F (4°C).
Freeze: To keep longer, slice into portions, wrap each slice tightly in plastic wrap and foil, and place in a freezer-safe container for up to 2 months at 0°F (-18°C). Thaw in the refrigerator overnight before serving.
Room temperature (short term): If you plan to serve within the same day, cover loosely and keep at room temperature for up to 8 hours; beyond that, refrigeration is recommended because of the cream cheese layer.

Serving Suggestions for Lemon Cream Cheese Dump Cake

Classic scoop-and-top: Serve warm with a generous scoop of vanilla ice cream — the contrast of hot cake and cold ice cream is irresistible.
Whipped finish: A dollop of lightly sweetened whipped cream and a twist of lemon zest brightens each bite and adds an elegant touch for guests.
Fresh fruit garnish: Top with fresh raspberries, strawberries, or a few thin lemon slices to complement the cake’s citrus notes and add color.
Coffee or tea pairing: Serve alongside a strong coffee or a floral tea like Earl Grey for a balanced dessert course.

Tips to make Lemon Cream Cheese Dump Cake (Q&A style)
Q: How do I keep the cream cheese layer smooth and lump-free?
A: Use room-temperature cream cheese and a mixer to beat with the powdered sugar until silky. If lumps persist, press the mixture through a fine sieve or mix a bit longer at medium speed.

Q: My top browns too fast. What should I do?
A: Tent the pan with foil for the last 10–15 minutes of baking to prevent over-browning while allowing the center to finish cooking.

Q: Can I reduce the sweetness?
A: Yes — you can swap half the powdered sugar with a confectioners’ blend that’s less sweet, or use a sugar-free lemon pie filling if you prefer. Keep in mind that the cake mix already contains sugar, so changes will affect texture and sweetness balance.

Variations

Quick substitution (bullet):
- Use a white cake mix in place of yellow cake mix for a lighter color and slightly different flavor profile.
- Swap lemon pie filling with key lime pie filling for a tangier, more tart version.
Flavor twist (paragraph): If you’d like to make this more complex, fold a teaspoon of lemon extract into the cream cheese layer and add a teaspoon of poppy seeds to the cake batter for a classic lemon-poppyseed pairing. You can also swirl in a tablespoon of blueberry preserves with the cream cheese for a fruity twist that pairs beautifully with lemon.

What makes this recipe forgiving and reliable
This dump cake format is attractive because it’s low-risk — the loose batter and cream cheese pockets create forgiving texture, so slight variations in mixing or oven temperature rarely ruin the end result. Using canned lemon pie filling gives consistent lemon flavor and moisture. If you’re new to baking or short on time, this is an ideal dessert to build confidence while delivering bold, festive flavor.

Troubleshooting common issues

Center sinks or is too gooey: That can happen if the oven temperature is low or if the center isn’t fully set. Check bake time and allow the cake to rest 10–20 minutes; residual heat often finishes the center. If it’s still very loose, bake 5–10 minutes longer, tented with foil if the top is browned.
Too dry: If the cake seems dry, either the batter was overmixed or too much dry mix remained unmoistened. Ensure cake mix is fully combined with the melted butter and lemon filling. Next time, reduce oven time slightly and test earlier.
Lumpy cream cheese: Start with properly softened cream cheese and beat well — cold lumps are the usual culprit.

FAQ
Q: Can I make this gluten-free?
A: Yes. Use a certified gluten-free yellow cake mix and confirm the lemon pie filling is gluten-free. Baking times may be similar, but check doneness with a toothpick.

Q: How can I make this ahead for a party?
A: Bake the cake a day in advance, cool completely, and refrigerate covered. Bring to room temperature before serving or warm gently in a low oven for 10–15 minutes. Top with whipped cream just before serving.

Q: Can I use fresh lemon curd instead of canned pie filling?
A: Yes, but fresh lemon curd is thinner than pie filling and may change the texture. For balance, cook the curd slightly to thicken it or reduce the quantity by a couple of tablespoons so the batter isn’t overly wet.

Q: Is there a dairy-free version?
A: To make it dairy-free, use vegan cream cheese, vegan butter or coconut oil for the melted fat, and verify the cake mix is dairy-free. Texture will be slightly different but still delicious.

Q: What pan is best for this recipe?
A: A 9×13-inch glass or metal baking dish spreads heat evenly. Glass may require 5–10 extra minutes baking time; keep an eye on the center.

Q: How do I reheat leftovers?
A: Warm individual slices in a microwave for 20–30 seconds or in a 325°F oven for 8–10 minutes until heated through. Add a scoop of ice cream after reheating for a fresh experience.

Final notes on presentation and hosting
This cake’s charm is both its look and flavor: the swirled cream cheese ribbons create an attractive marbled interior when sliced, and its bright lemon notes feel celebratory without needing elaborate decoration. For gatherings, slice into neat bars and place a small dollop of whipped cream with a lemon twist on each plate. Because it travels well, this is an excellent option for potlucks — cover with foil and reheat briefly at your destination.

Conclusion

This Lemon Cream Cheese Dump Cake combines ease and flavor, delivering a homey dessert that looks and tastes like you spent more time on it than you did. For another take on lemon-cream desserts and to compare techniques and serving ideas, see this detailed write-up on lemon cream cheese dump cake at The Kitchn: Lemon Cream Cheese Dump Cake Recipe – The Kitchn. If you want another tested variation and a slightly different ingredient approach, check out this version with step-by-step photos: Lemon Cream Cheese Dump Cake – That Oven Feelin.