If you’re looking for a quick and delicious dessert that requires minimal effort but delivers maximum flavor, Lemon Cream Cheese Dump Cake is exactly what you need! This recipe is the perfect combination of tangy lemon, creamy cheesecake flavor, and a golden, buttery cake topping. It’s easy to make, requires just a few ingredients, and can be baked in a single pan, making clean-up a breeze.
Whether you’re entertaining guests or just treating yourself and your family to a comforting dessert, this dump cake is sure to be a crowd-pleaser. No fancy baking techniques required—just a few simple ingredients and an oven!
Ingredients for Lemon Cream Cheese Dump Cake
- 1 (15.25 oz) box of yellow cake mix (or lemon cake mix for an extra lemony flavor)
- 8 oz cream cheese, softened
- 1 can (21 oz) lemon pie filling
- ½ cup butter, melted
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Optional: Fresh lemon zest for extra lemon flavor
Instructions for Lemon Cream Cheese Dump Cake
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. You can use a hand mixer or whisk to blend these ingredients well.
- Assemble the cake: Spread the lemon pie filling evenly at the bottom of the prepared baking dish. Next, drop spoonfuls of the cream cheese mixture over the lemon filling. Spread it out with a spatula to cover as much of the surface as possible.
- Top with cake mix: Evenly sprinkle the dry yellow cake mix (or lemon cake mix) over the cream cheese layer. Do not mix; just let it fall into place. The dry cake mix will form the topping once baked.
- Add butter: Drizzle the melted butter evenly over the top of the dry cake mix. The butter will help the cake mix transform into a golden, crispy topping.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and bubbly. The cake mix should form a crunchy topping, while the cream cheese and lemon filling create a deliciously gooey layer underneath.
- Cool and serve: Let the cake cool for about 15-20 minutes before serving. If desired, sprinkle with fresh lemon zest for a burst of citrus aroma and flavor.
- Enjoy: Scoop out portions and serve warm. You can top with whipped cream or a scoop of vanilla ice cream for an extra treat!
Cooking Notes
- Cream cheese tip: Make sure the cream cheese is softened to room temperature before mixing. This helps create a smoother, lump-free filling.
- Lemon flavor: If you prefer a stronger lemon flavor, use lemon cake mix instead of yellow cake mix, and add a teaspoon of lemon zest to the cream cheese mixture.
- Storage: Leftovers can be stored in the fridge for up to 3-4 days. Reheat in the microwave for a few seconds before serving for that warm, comforting experience.
Variations of Lemon Cream Cheese Dump Cake
- Berry Lemon Cream Cheese Dump Cake: Add fresh or frozen mixed berries (such as blueberries, raspberries, or strawberries) to the lemon filling layer. The sweetness of the berries will complement the tartness of the lemon.
- Coconut Lemon Dump Cake: Sprinkle some shredded coconut over the top of the cake mix before adding the butter. The coconut will toast in the oven, adding a tropical twist.
- Lemon Meringue Dump Cake: Top the cake with a layer of meringue after baking. Beat egg whites with a little sugar until stiff peaks form and then spread the meringue on top, returning the cake to the oven for a few more minutes until golden brown.
Keto and Low-Carb Version of Lemon Cream Cheese Dump Cake
If you’re following a keto or low-carb diet, here are some simple swaps to make this dessert fit your dietary needs:
For the cake mix:
- Use a low-carb, gluten-free cake mix or make a homemade almond flour-based cake mix for a keto-friendly option. You can find many recipes online for homemade low-carb cake mixes.
- Alternatively, you can skip the cake mix entirely and make a crust using almond flour, butter, and a bit of sweetener.
For the sugar:
- Substitute powdered sugar with a keto-friendly sweetener like powdered erythritol or monk fruit. These sweeteners will give you the same sweet taste without the carbs.
- You can also use stevia or another sugar substitute to sweeten the cream cheese filling.
For the lemon pie filling:
- Look for a sugar-free lemon pie filling, or make your own by mixing lemon juice, zest, and a sugar substitute like stevia or erythritol. Thicken it with xanthan gum or another low-carb thickening agent.
Frequently Asked Questions (FAQs)
1. Can I use a different fruit filling? Yes! While this recipe calls for lemon pie filling, you can use other fruit fillings such as cherry, blueberry, peach, or apple. Just keep in mind that the flavor of the dump cake will change depending on the fruit filling.
2. Can I make this dessert ahead of time? Absolutely! You can assemble the cake up to 24 hours ahead of time, cover it, and refrigerate it until you’re ready to bake it. Just pop it in the oven when you’re ready for dessert.
3. Can I use a different cake mix? Yes, you can substitute the yellow cake mix for a different flavor, like vanilla, lemon, or even spice cake. The choice of cake mix will influence the final flavor of your dump cake, so choose one that complements the lemon filling.
4. Can I make this in a smaller pan? You can! Just use a smaller baking dish, but make sure to adjust the cooking time. The cake may need less time to bake, so start checking for doneness after 30 minutes.
5. Can I freeze Lemon Cream Cheese Dump Cake? Yes, this cake freezes well. Let it cool completely, then wrap it tightly in plastic wrap or aluminum foil before freezing. To reheat, bake it at 350°F for about 20 minutes or until heated through.
This Lemon Cream Cheese Dump Cake is a must-try for anyone who loves easy-to-make desserts with bright, tangy flavors. It’s simple, quick, and made with ingredients you probably already have in your pantry. Whether you’re craving something sweet for a special occasion or a weeknight treat, this recipe is a total winner. Don’t forget to experiment with different variations to make it your own
