I remember the first time I tasted something truly magical. It was at a neighborhood potluck, and Mrs. Rodriguez, a woman known for her incredible baking, brought a dessert that everyone raved about. It was a lemon cream cheese dump cake, and I was instantly hooked.
The tangy lemon filling, the creamy smooth cream cheese layer, and the buttery cake topping created a symphony of flavors that danced on my tongue. From that day on, I knew I needed to learn how to make this incredible dessert myself. This Lemon Cream Cheese Dump Cake is so easy to make, it is perfect for any time.
It’s more than just a recipe; it’s a memory, a connection to a simpler time filled with warmth and community. And speaking of wonderful desserts, if you love a good layered dessert, you absolutely have to try this pecan pie cheesecake trifle!
Why you’ll love this Lemon Cream Cheese Dump Cake
- This lemon cream cheese dump cake is unbelievably easy to make, even if you’re not a seasoned baker.
- It’s packed with bright, tangy lemon flavor that’s perfectly balanced by the rich cream cheese layer.
- The buttery cake topping adds a delightful crunch and golden-brown color that makes it visually appealing.
- You only need a handful of simple ingredients to whip up this crowd-pleasing dessert.
- It’s a versatile dessert that’s perfect for potlucks, family gatherings, or a simple weeknight treat.
- The combination of textures and flavors in this lemon cream cheese dump cake is simply irresistible.
Ingredients
- 1 (15.25 ounce) package lemon cake mix
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (21 ounce) can lemon pie filling
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Directions
Step 1
Lemon cream cheese dump cake makes every moment feel velvety. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Step 2
In a large bowl, beat together the softened cream cheese, sweetened condensed milk, and vanilla extract until smooth and creamy. This is your cream cheese layer.
Step 3
Spread the cream cheese mixture evenly over the bottom of the prepared baking dish.
Step 4
Evenly spoon the lemon pie filling over the cream cheese layer.
Step 5
Sprinkle the dry lemon cake mix evenly over the lemon pie filling. Do not stir.
Step 6
Drizzle the melted butter evenly over the dry cake mix. Try to cover as much of the cake mix as possible.
Step 7
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
Step 8
Let cool slightly before serving. Dust with powdered sugar, if desired.
Variations, pairings, and serving ideas
Variations
Want to mix things up? Try using a different flavor of pie filling! Apple pie filling or even a berry blend would work beautifully with the cream cheese layer and the lemon cake mix. Experiment with extracts too – a little almond extract in the cream cheese layer can add a delightful nutty note.
You could also add a layer of shredded coconut between the pie filling and the cake mix for a tropical twist. Or, fold some fresh blueberries or raspberries into the pie filling before assembling the cake for a burst of fresh fruit flavor. There are so many exciting variations you can make to this lemon cream cheese dump cake!
For a richer, more decadent dessert, consider using a flavored cream cheese, such as strawberry or honey-walnut. A simple streusel topping made with flour, brown sugar, and butter can be added on top of the cake mix layer for extra crunch.
Pairings
This lemon cream cheese dump cake is fantastic on its own, but it also pairs well with a variety of other dishes. A scoop of vanilla ice cream or a dollop of whipped cream are classic choices that complement the tangy lemon flavor perfectly. A side of fresh berries, such as strawberries, raspberries, or blueberries, can add a touch of brightness and freshness.
For a more sophisticated pairing, try serving it with a glass of chilled white grape juice, such as a Riesling or Sauvignon Blanc. The acidity of the grape juice will cut through the richness of the cake and enhance the lemon flavors. A cup of hot tea, such as chamomile or Earl Grey, is also a lovely accompaniment.
Need a good appetizer to start your meal? Head on over to CookReel to discover some honey balsamic brussels sprouts to get you started on a great meal here!
Serving ideas
Presentation is key when serving this lemon cream cheese dump cake. Dusting the top with powdered sugar adds a touch of elegance and makes it look extra appealing. Garnish with a few lemon slices or a sprig of mint for a pop of color.
For a more casual presentation, simply slice the cake into squares and serve it on a platter. You can also serve it warm or cold, depending on your preference. If serving warm, consider adding a scoop of ice cream or a dollop of whipped cream on top.
For a festive occasion, try arranging the cake slices on individual dessert plates and drizzling them with a simple lemon glaze. You can also create a beautiful dessert buffet by serving the lemon cream cheese dump cake alongside other treats, such as cookies, brownies, and fruit tarts.
Storage and make-ahead tips
Storage
Leftover lemon cream cheese dump cake can be stored in the refrigerator for up to 3 days. Cover the baking dish tightly with plastic wrap or transfer the cake slices to an airtight container to prevent them from drying out. The cake may become slightly softer after being refrigerated, but it will still taste delicious.
For longer storage, you can freeze the cake for up to 2 months. Wrap the individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw the cake in the refrigerator overnight before serving.
It’s best to avoid freezing the entire cake in the baking dish, as it can be difficult to thaw evenly. Freezing the individual slices allows you to thaw only what you need and prevents the cake from becoming soggy.
Make-ahead
This lemon cream cheese dump cake is a great make-ahead dessert, as it can be assembled several hours or even a day in advance. Simply prepare the cake according to the instructions and store it in the refrigerator until you’re ready to bake it. This is perfect for potlucks, parties, or any occasion where you want to get ahead on your baking.
If making the cake ahead of time, be sure to cover the baking dish tightly with plastic wrap to prevent the cake mix from absorbing moisture from the pie filling. You can also wait to drizzle the melted butter over the cake mix until just before baking to prevent it from becoming soggy.
When ready to bake, remove the cake from the refrigerator and let it sit at room temperature for about 30 minutes before placing it in the oven. This will help ensure that the cake bakes evenly and the top becomes golden brown.
Common mistakes when making Lemon Cream Cheese Dump Cake
- Not softening the cream cheese: Make sure your cream cheese is fully softened before mixing it with the sweetened condensed milk and vanilla extract. This will ensure a smooth, creamy texture. If the cream cheese is still cold, it will be difficult to mix and may leave lumps in the filling.
- Overbaking the cake: Keep a close eye on the cake while it’s baking. Overbaking can result in a dry, crumbly topping. The cake is done when the top is golden brown and the filling is bubbly.
- Not covering the cake mix evenly with butter: The melted butter is essential for creating a crispy, golden-brown topping. Make sure to drizzle it evenly over the dry cake mix, covering as much of it as possible. If some areas are left dry, they may not bake properly.
- Skipping the cooling step: Allow the cake to cool slightly before serving. This will give the filling time to set and prevent it from being too runny.
- Using the wrong size baking dish: Using a baking dish that is too small can cause the cake to overflow, while using one that is too large can result in a thin, dry cake. A 9×13 inch baking dish is the perfect size for this recipe.
Final notes
This lemon cream cheese dump cake is a guaranteed crowd-pleaser. It’s simple enough for a weeknight treat, yet elegant enough for a special occasion. The combination of flavors and textures is simply irresistible.
Don’t be afraid to experiment with different variations to make it your own. Whether you add fresh berries, a streusel topping, or a different flavor of pie filling, this recipe is a blank canvas for your creativity. Most importantly, have fun and enjoy the process!
So, grab your ingredients and get ready to bake up a slice of happiness. I hope this recipe brings you as much joy as it has brought me over the years. Happy baking!
Loved this Lemon Cream Cheese Dump Cake? Try these next
- Pecan Pie Cheesecake Trifle
- Spicy Louisiana Shrimp Dip Recipe
- Amazing Baked Chicken Taquitos
- Honey Balsamic Brussels Sprouts Recipe
- Creamy Garlic Baby Potatoes
Lemon Cream Cheese Dump Cake
This Lemon Cream Cheese Dump Cake is a ridiculously easy and utterly delicious dessert that comes together in minutes. With its creamy, tangy filling and buttery topping, it’s the perfect treat for any occasion.
- Total Time: 50 minutes
- Yield: 12 servings 1x
Ingredients
- 1 (15.25 ounce) package lemon cake mix
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (21 ounce) can lemon pie filling
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, beat together the softened cream cheese, sweetened condensed milk, and vanilla extract until smooth and creamy. This is your cream cheese layer.
- Spread the cream cheese mixture evenly over the bottom of the prepared baking dish.
- Evenly spoon the lemon pie filling over the cream cheese layer.
- Sprinkle the dry lemon cake mix evenly over the lemon pie filling. Do not stir.
- Drizzle the melted butter evenly over the dry cake mix. Try to cover as much of the cake mix as possible.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
- Let cool slightly before serving. Dust with powdered sugar, if desired.
Notes
For a richer flavor, use salted butter. Store leftovers covered in the refrigerator for up to 3 days. You can also add a streusel topping made with flour, butter, and sugar for extra crunch. Serve warm or cold. If you don’t have lemon pie filling, you can use another flavor like apple or cherry.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 40g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg