This Lemon Cream Cheese Dump Cake is the epitome of a no-fuss dessert with maximum flavor. It combines a tangy lemon base, a creamy, rich cream cheese layer, and a buttery cake topping that bakes up golden and slightly crisp at the edges. With only four simple ingredients and minimal prep time, you can create a dessert that’s as indulgent as it is easy to make. The result is a dessert that’s tangy, creamy, and absolutely irresistible!
Ingredients
To create this delicious dump cake, gather the following ingredients:
- 1 can (16 oz) lemon pie filling: This provides a smooth, sweet, and tangy filling that infuses the dessert with a burst of lemon flavor. The lemon pie filling sets the base and keeps the cake moist as it bakes.
- 1 package (15 oz) yellow cake mix: The cake mix provides the light, fluffy texture on top, which contrasts with the creamy filling beneath. It also adds a sweet, buttery flavor to balance the tanginess of the lemon.
- 4 oz cream cheese, cubed: Cream cheese adds a velvety richness to the cake and pairs wonderfully with the tart lemon pie filling. The cubes melt into pockets of creamy goodness throughout the cake, making each bite indulgent and soft.
- 1/2 cup butter, sliced: The butter slices, when placed on top of the dry cake mix, melt during baking and form a rich, golden, and slightly crispy topping. It adds flavor and moisture, turning the cake into a decadent treat.
Step-by-Step Instructions
1. Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lightly greasing it with butter or non-stick spray, or line it with parchment paper for easy cleanup. This size dish ensures that the cake will cook evenly and that the ingredients are spread in a thin, uniform layer for the perfect texture.
2. Layer the Lemon Pie Filling
Open the can of lemon pie filling and spread it evenly across the bottom of the prepared baking dish. The lemon pie filling serves as the base of the cake, providing a bright, citrusy flavor that will infuse into the cake as it bakes. Don’t stir or mix—it should remain as a separate layer from the rest of the ingredients.
3. Add the Cake Mix
Open the package of yellow cake mix and sprinkle it evenly over the lemon pie filling. Do not stir or mix—this is the “dump” method, and the cake mix will create a fluffy, cake-like top as it bakes. The dry mix will absorb some of the lemon filling’s moisture, while some will stay on top, forming a crumbly, golden crust.
4. Distribute the Cream Cheese
Cut the cream cheese into small cubes and scatter them evenly across the surface of the dry cake mix. The cream cheese will melt into the cake as it bakes, creating pockets of creamy, tangy richness throughout the dessert. Be sure to space the cubes evenly so each bite will have some of the creamy goodness.
5. Top with Butter
Slice the butter into thin pieces and scatter them evenly over the top of the cake mix and cream cheese cubes. The butter will melt and help create the golden, slightly crispy topping that gives the cake its signature texture. The butter also contributes richness and flavor, making the crust of the cake both crumbly and flavorful.
6. Bake to Perfection
Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the top is golden brown, bubbly, and slightly crisp around the edges. The center should be set, but still a bit soft and gooey. If you’re unsure, check for golden color on top, and use a toothpick to test for doneness—the cake should no longer be wet inside.
7. Cool and Serve
Once the cake has finished baking, remove it from the oven and allow it to cool slightly, about 10-15 minutes. Cooling helps the cake set, making it easier to slice. You can serve it warm for a gooey, indulgent treat or let it cool for a more set and firm texture.
Serving Suggestions
- Warm and Gooey: Serve the cake while it’s still warm for a rich, gooey treat. The lemon filling will still be a bit soft and creamy, and the buttery crust will be irresistible.
- Add a Scoop of Ice Cream: For a truly indulgent experience, top a warm piece of the cake with a scoop of vanilla ice cream or a dollop of whipped cream. The cold ice cream will contrast nicely with the warm cake and add a creamy element.
- Citrus Garnish: If you want to elevate the citrus flavor even more, garnish the top of the cake with fresh lemon zest or thin lemon slices. The zest will add a bright, aromatic pop that complements the tanginess of the lemon filling.
Storage Tips
- Refrigerate Leftovers: This cake can be stored in the refrigerator for up to 3 days. Simply place the leftovers in an airtight container to preserve the flavor. While the cream cheese layer may soften over time, it will still be creamy and delicious.
- Reheat Before Serving: To enjoy the cake at its best, reheat individual portions in the microwave for 15-20 seconds. This will bring back that fresh-out-of-the-oven taste and texture, with a warm, gooey interior.
Why You’ll Love This Recipe
- Quick and Easy: With only four ingredients and a simple “dump” method, this cake comes together quickly, making it ideal for those moments when you need something sweet but don’t have time to spend hours in the kitchen.
- Bursting with Flavor: The combination of tangy lemon, rich cream cheese, and buttery cake is a winning flavor trio. Every bite offers a perfect balance of sweet, tart, and creamy with a delightful crumbly topping.
- Crowd-Pleaser: This cake is a guaranteed hit at any event or gathering. Its simple yet impressive appearance, along with its crowd-pleasing flavor, makes it perfect for potlucks, parties, or even just a weeknight treat with family.
This Lemon Cream Cheese Dump Cake is the perfect dessert to make when you want something easy but packed with flavor. It’s sure to become a family favorite, thanks to its rich, creamy texture and sweet, tangy profile. Whether you serve it warm or cold, with a scoop of ice cream or plain, this cake will surely satisfy every sweet tooth. Enjoy!