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Lemon Cream Cheese Dump Cake brings together bright citrus and silky cream cheese in an impossibly easy one-pan dessert that tastes like sunshine in a forkful. This nostalgic take on a dump cake layers lemon pie filling and a creamy sweetened cheese base under a crunchy cake topping — minimal effort, maximum reward. If you love lemon bars or cheesecake but want something faster and more forgiving, this is the perfect weeknight-baking victory.

I sometimes make it alongside a citrus crumb bar recipe I love for a dessert table variety — you can check that inspiration here: these creamy lemon cheesecake crumb bars.

Why make this recipe
This dessert strikes a balance between bright and rich: zesty lemon filling tempered by a smooth cream-cheese layer and finished with a buttery cake topping that becomes golden and crackly in the oven. It’s fast, forgiving, and crowd-pleasing — ideal when you want a homemade dessert without fuss. Finally, it’s versatile: serve it warm with a scoop of vanilla ice cream or chilled for cleaner slices that mimic cheesecake.

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

Ingredients

1 box yellow cake mix (or lemon cake mix for extra lemon flavor)
3/4 cup unsalted butter, melted
1.5 to 2 cans (21 oz) lemon pie filling
12 oz cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
Zest of 1 lemon
Optional: Powdered sugar for dusting

Why these ingredients matter

Lemon pie filling gives an instant, concentrated lemon flavor and a nice gel-like consistency that keeps the cake moist.
Cream cheese adds richness and a slight tang that balances the sweetness.
Using a boxed cake mix and melted butter on top creates a simple, crisp crumb topping reminiscent of a cobbler or streusel without the work.

Directions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a bowl, mix softened cream cheese, sugar, egg, and vanilla until smooth.
Spread lemon pie filling evenly in the baking dish.
Pour cream cheese mixture over the pie filling.
Sprinkle cake mix evenly on top, then drizzle melted butter over the cake mix.
Bake for 35-40 minutes until golden and bubbly.

What to expect while it bakes

The butter and dry cake mix on top will transform into a crunchy, cake-like crust that contrasts with the creamy middle.
You may see a bit of bubbling along the edges — that’s the lemon filling at work and a good sign the center is hot.
If the top browns too quickly, loosely tent with foil for the remaining bake time.

Serving Suggestions for Lemon Cream Cheese Dump Cake

Warm with a scoop of vanilla ice cream and a drizzle of lemon curd for an indulgent finish.
Chill completely and slice into squares; dust lightly with powdered sugar for attractive, cleaner servings.
Serve with fresh berries and a sprig of mint to add freshness and color.
Plate individual portions with a dollop of whipped cream and extra lemon zest for brightness.

Best ways to serve for different contexts

For potlucks: bake in the 9×13 and let guests help themselves; warm briefly in the oven before serving if possible.
For dinner parties: chill and cut into neat squares, plate with a small quenelle of crème fraîche and a toasted almond sliver.
For kids’ parties: top with sprinkles or lemon glaze for a festive twist.

Best Way to Store Lemon Cream Cheese Dump Cake

Refrigerator: Store covered in an airtight container or wrapped tightly with plastic wrap for up to 4–5 days at 35–40°F (2–4°C).
Freezer: Wrap individual slices tightly in plastic and then foil, or use an airtight freezer-safe container; freeze up to 2 months at 0°F (-18°C). Thaw overnight in the fridge before serving.
Reheating: Warm individual servings in a microwave for 15–25 seconds or reheat a pan portion in a 325°F (165°C) oven for 10–12 minutes until warmed through.

Tips to make Lemon Cream Cheese Dump Cake

Use room-temperature cream cheese so the filling whips smooth without lumps.
If you like extra lemon brightness, stir 1–2 tablespoons of fresh lemon juice into the cream cheese mixture along with the zest.
Press the cake mix gently to an even layer before drizzling butter so it soaks more uniformly.
For a golden top, use melted unsalted butter; salted butter can make the topping slightly brinier.
Don’t overbake: the center should be set but still slightly soft; it will firm as it cools.

Variations

Lemon-Blueberry Dump Cake (bullet style): Replace one can of lemon pie filling with blueberry pie filling or sprinkle 1–1.5 cups fresh/frozen blueberries into the lemon layer before adding the cream cheese. The blueberries add texture and natural sweetness that pairs beautifully with lemon.
Lighter Version (paragraph style): For a slightly lighter take, use a reduced-fat cream cheese and a sugar substitute compatible with baking, or swap half the butter for applesauce in the topping — note the texture will be softer and less crisp, but still delicious.

Troubleshooting and technique notes

If the cake topping seems soggy: It could be that the butter wasn’t evenly distributed or the oven wasn’t hot enough. Next time, try slightly more butter or a brisker drizzle to create pockets of melted fat that bake into a crisper crust.
If the filling curdles when mixing: Ensure the cream cheese is fully softened and beat it alone briefly before adding egg and sugar. Adding the egg while the cream cheese is cold can cause lumps.
If you prefer neat slices: Chill the cake completely before slicing; a sharp, warmed knife can help.

A bit about the texture and flavor balance
This dessert has three distinct textural layers: the glossy, slightly viscous lemon filling below, a smooth, tangy cream cheese layer in the middle, and a crunchy, browned cake mix crust on top. The lemon filling provides acidity and bright aroma, the cream cheese moderates the sweetness while lending a cheesecake-like mouthfeel, and the buttery crust brings a toasty, comforting contrast. The balance of tart, sweet, and rich is what makes this dessert so addictive.

How to scale or adapt the recipe

To make a smaller batch: Use an 8×8-inch pan and scale ingredients to two-thirds; reduce baking time by about 5–10 minutes and check early.
To make single-serve portions: Bake in ramekins (fill to two-thirds full) and reduce baking time to 18–25 minutes depending on size.
For larger crowds: Bake two 9×13 pans or double and use a full-sheet pan; watch baking time as it may increase slightly.

Dietary swaps and notes

Gluten-free: Use a gluten-free yellow cake mix; check that your lemon pie filling is also gluten-free. Texture may vary slightly.
Lower-sugar: Use a reduced-sugar lemon pie filling and a sugar substitute in the cream cheese mixture suitable for baking. Expect a slightly different set and flavor.
Dairy-free: Use dairy-free cream cheese and a vegan butter substitute; the topping will be less rich but still tasty. Confirm that the pie filling and cake mix are dairy-free.

Frequently Asked Questions (FAQs)

Q: How can I keep the top crunchy and not soggy?
A: Make sure to drizzle the melted butter evenly and not overly saturate the cake mix; bake at the recommended temperature and avoid opening the oven frequently. If needed, finish under the broiler for 1–2 minutes while watching carefully for extra crispness.

Q: Can I use fresh lemon curd instead of canned lemon pie filling?
A: Yes — fresh lemon curd gives a brighter, fresher flavor but is also looser; you may want to thicken it slightly or mix it with a small amount of cornstarch slurry to prevent excessive spreading. The texture will be more custard-like.

Q: How do I prevent the cream cheese layer from leaking into the topping?
A: Spread the lemon filling first, then gently spoon and smooth the cream cheese mixture over it; don’t overly blend the layers. Also make sure the cream cheese mixture isn’t too thin — if very runny, chill briefly before adding to the pan.

What to serve with it (pairings)

Beverages: Earl Grey tea, dry Prosecco, or a lemony iced tea pair well with the dessert’s citrus notes.
Accompaniments: Vanilla ice cream, lightly sweetened whipped cream, or Greek yogurt sweetened with honey complement the cake’s richness.
Cheese or fruit plate: A small side of fresh berries and a few almond biscotti can round out dessert service for a crowd.

Presentation tips

For a polished look, chill the cake and cut with a warm, dry knife between slices. Wipe the knife between cuts.
Garnish each slice with a thin curl of lemon zest and, if desired, a tiny mint sprig. A light dusting of powdered sugar adds an attractive finish.
For a rustic family-style presentation, serve the pan warm and scoop into bowls topped with ice cream.

A final word on timing and make-ahead
This dessert is forgiving in timing: you can bake it and serve warm that day, or bake ahead, chill, and serve within a few days. It actually slices more neatly when chilled, so if presentation matters (for parties or potlucks), bake the day before and refrigerate overnight.

FAQs (alternate styles)

Q: Can I prepare this a day in advance?
A: Yes, prepare and bake the day before, then store covered in the fridge; bring to room temperature or warm slightly before serving.
How long will leftovers last?
Leftovers will keep 4–5 days in the refrigerator in an airtight container.
Can I add nuts for crunch?
Absolutely — sprinkle chopped toasted pecans or almonds over the cake mix before drizzling butter for a nutty finish.

Variation ideas (comparison-style)

Classic vs. Lemon-Boosted: Use a standard yellow cake mix for a milder top; switch to a lemon cake mix to amplify citrus flavor. The lemon mix will add more pronounced lemon notes to the crust, while yellow mix keeps it sweeter and more neutral.
Single-Fruit Twist: Add 1–1.5 cups fresh or frozen berries between the lemon filling and cream cheese layer for bursts of fruitiness and texture contrast.

Final tips for success

Measure the lemon pie filling so the pan isn’t overflowing; 1.5 cans is often ideal for a balanced set.
If using a lemon cake mix, reduce any added lemon zest slightly so the top doesn’t become overpowering.
Let the pan rest for at least 15 minutes after baking before cutting if serving warm; it helps the layers settle.

Conclusion

For more ideas that riff on lemon and cream cheese desserts, you can compare technique and presentation with The Kitchn’s Lemon Cream Cheese Dump Cake recipe, which offers useful tips and variations. If you want a slightly different spin and visual inspiration, look at That Oven Feelin’s Lemon Cream Cheese Dump Cake for plating and ingredient swaps.

Lemon Cream Cheese Dump Cake

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A bright and creamy lemon dessert that combines layers of lemon pie filling, cream cheese, and a crunchy cake topping for an easy one-pan treat.

Ingredients

Scale

1 box yellow cake mix (or lemon cake mix for extra lemon flavor)
3/4 cup unsalted butter, melted
1.5 to 2 cans (21 oz) lemon pie filling
12 oz cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
Zest of 1 lemon
Optional: Powdered sugar for dusting

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
In a bowl, mix softened cream cheese, sugar, egg, and vanilla until smooth.
Spread lemon pie filling evenly in the baking dish.
Pour cream cheese mixture over the pie filling.
Sprinkle cake mix evenly on top, then drizzle melted butter over the cake mix.
Bake for 35-40 minutes until golden and bubbly.

Notes

For a golden top, use melted unsalted butter; salted butter can make the topping slightly brinier.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Keywords: lemon cake, dump cake, dessert, cream cheese, easy dessert

Lemon Cream Cheese Dump Cake

Conclusion