There’s something incredibly comforting about a dessert that doesn’t require precise measuring, fancy equipment, or hours of preparation. That’s exactly what makes this easy lemon dump cake with cream cheese such a winner. Not only does it come together with minimal effort, but it also delivers a flavor punch that’s hard to resist. With a deliciously tart lemon filling, pockets of rich, tangy cream cheese, and a golden buttery topping, this cake is the ideal combination of sweet, citrusy, and creamy. Whether you’re making a last-minute dessert for a dinner party or just treating your family to a cozy night in, this lemon dump cake with cream cheese is guaranteed to please.
Why You’ll Love This Easy Lemon Dump Cake with Cream Cheese
There are countless reasons to fall in love with this lemony dessert. First, it’s an ideal beginner recipe, which means that even if you’ve never baked before, you can make this cake with confidence. The instructions are incredibly straightforward, and the method is practically foolproof. Plus, you don’t even need a mixing bowl. Instead, you layer the ingredients directly into your baking dish, and the oven does the rest of the work. What’s not to love about that?
In addition, this easy lemon dump cake with cream cheese is incredibly versatile. It can be enjoyed warm from the oven or chilled from the fridge, and it pairs beautifully with a wide range of toppings like whipped cream, vanilla ice cream, or fresh berries. Moreover, the flavors are perfectly balanced. The lemon filling offers a bright citrus zing that’s mellowed by the creamy tang of the cream cheese, while the buttery cake topping brings everything together in a satisfyingly rich way.
What You Need to Make the Perfect Lemon Dump Cake
This cake relies on just a few pantry and fridge staples, which makes it not only convenient but also affordable. Here’s everything you’ll need for this easy lemon dump cake with cream cheese:
- 1 box of lemon cake mix
- 2 cans (21 ounces each) of lemon pie filling
- 1 block (8 ounces) cream cheese, softened and cubed
- ½ cup (1 stick) unsalted butter, melted
- Optional: powdered sugar, lemon zest, or whipped cream for topping
Kitchen Tools to Have on Hand for This Simple Dessert
To prepare this recipe, gather the following tools:
- 9×13-inch baking dish
- Measuring cup
- Small spoon or spatula
- Knife
- Optional: zester, sieve for powdered sugar
Step-by-Step Instructions for Lemon Dump Cake with Cream Cheese
Start by preheating your oven to 350°F (175°C). Grease your 9×13-inch baking dish. Pour both cans of lemon pie filling into the bottom and spread evenly.
Next, scatter the cubed cream cheese evenly over the pie filling. Sprinkle the dry lemon cake mix over the top, covering the entire surface. Then, pour the melted butter over the cake mix as evenly as possible.
Bake for 40 to 45 minutes until the top is golden and bubbly. Let cool slightly before serving.
Expert Tips for a Moist and Tangy Lemon Dump Cake
Use fully softened cream cheese for smooth melting. Pour the butter slowly to cover most of the cake mix. Optionally, lightly press the dry mix down for even baking. For texture, sprinkle chopped nuts or coconut on top.
Common Mistakes to Avoid with Dump Cakes
Don’t pour butter unevenly or skip softening the cream cheese. Avoid overbaking as this can dry the topping. Also, don’t use lemon curd instead of pie filling, as it may bake differently.
Serving Suggestions for Your Lemon Dump Cake with Cream Cheese
Serve with whipped cream, ice cream, or a dusting of powdered sugar. Add lemon zest for freshness. It pairs beautifully with iced tea, lemonade, or a fresh berry salad.
How to Store, Reheat, and Freeze Leftover Lemon Dump Cake
Cover and refrigerate for up to 4 days. Microwave individual servings for 30 seconds. To freeze, wrap cooled portions and store for up to 2 months. Thaw in the fridge before reheating.
Delicious Variations and Flavor Twists to Try
Swap lemon pie filling for blueberry or raspberry. Try white or vanilla cake mix for a different flavor. Add pineapple and coconut for a tropical twist. Almond extract, chopped nuts, or mascarpone can also enhance the recipe.
Frequently Asked Questions About Lemon Dump Cakes
Can I use homemade pie filling? Yes, as long as it’s thick and similar to canned filling.
Can I serve it cold? Definitely, it tastes like cheesecake when chilled.
I use other cake mixes? Absolutely—vanilla or butter cake works great.
Is it okay without cream cheese? Yes, it’ll still taste good but won’t have that creamy contrast.
Can I add fruit? Yes, fresh berries or lemon slices are a great addition.
Final Thoughts on This Easy Lemon Dump Cake with Cream Cheese
This easy lemon dump cake with cream cheese proves that a simple recipe can still deliver big flavor and satisfying texture. It’s the perfect balance of tart and sweet, creamy and crunchy, and above all, it’s incredibly easy to make. With minimal prep and maximum payoff, it’s a dessert that’s as fun to serve as it is to eat. Whether you’re a beginner baker or a seasoned pro looking for a no-fuss favorite, this lemon dump cake deserves a spot in your recipe box. Once you try it, it might just become your go-to dessert for every occasion.
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Bright and Creamy Easy Lemon Dump Cake with Cream Cheese
- Total Time: 55
- Yield: 12 1x
Description
This easy lemon dump cake with cream cheese is creamy, citrusy, and ready in minutes—perfect for any occasion.
Ingredients
-
1 box of lemon cake mix
-
2 cans (21 ounces each) of lemon pie filling
-
1 block (8 ounces) cream cheese, softened and cubed
-
½ cup (1 stick) unsalted butter, melted
-
Optional: powdered sugar, lemon zest, or whipped cream for topping
Instructions
Start by preheating your oven to 350°F (175°C) and greasing your 9×13-inch baking dish with a bit of butter or non-stick spray. This step ensures that your cake won’t stick and makes cleanup even easier. Once the dish is ready, pour both cans of lemon pie filling into the bottom and spread them evenly across the dish using the back of a spoon or spatula.
Next, scatter the cubed cream cheese over the top of the lemon pie filling. Try to distribute the pieces as evenly as possible so every bite has some creamy goodness. It’s okay if the cream cheese isn’t perfectly spread out—it will melt and blend slightly into the filling during baking, creating irresistible pockets of flavor.
Then, take your dry lemon cake mix and sprinkle it evenly over the entire surface. You don’t need to stir or press it down—just make sure it’s spread out in an even layer to help it bake uniformly. Finally, pour the melted butter over the top, trying to cover as much of the cake mix as possible. This step is crucial because the butter helps create that golden crust and ensures the cake mix bakes properly. If you find that some dry spots remain after pouring, you can gently tilt the dish or drizzle a tiny bit more melted butter if needed.
Place the dish in the oven and bake for 40 to 45 minutes, or until the top is golden brown and bubbly around the edges. The exact timing can vary slightly depending on your oven, so keep an eye on the color and texture. Once baked, let the cake cool slightly before serving. It can be enjoyed warm, at room temperature, or chilled, depending on your preference.
Notes
While dump cakes are generally very forgiving, there are a few common pitfalls to watch out for. One mistake is not evenly distributing the butter over the cake mix. If some areas remain dry, they might not fully bake, resulting in powdery or gritty bites. To prevent this, pour the butter slowly and cover as much surface area as possible.
Another issue is using cold cream cheese without softening it first. This can lead to lumpy textures or uneven melting. Always bring the cream cheese to room temperature before cubing and adding it to the dish. Also, make sure to use canned pie filling and not lemon curd or lemon jam, as those products may behave differently when baked.
Finally, don’t overbake the cake. While a golden brown top is ideal, letting the dessert stay in the oven too long can dry out the topping or overcook the filling. Use your senses—look for bubbling edges and a lightly browned surface, and remove it promptly once it reaches that point.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 12
- Calories: 310
