If you’re craving a dessert that’s bursting with bright citrus flavor and creamy indulgence, this Lemon Cream Cheese Dump Cake Recipe is an absolute must-try. It’s a wonderfully simple yet utterly scrumptious treat where tangy lemon pie filling meets luscious cream cheese and moist cake batter, all swirled together in one pan for an effortlessly impressive dessert. Whether you’re a seasoned baker or new to the kitchen, this cake’s ease and flavor combo will quickly become a beloved favorite in your recipe repertoire.
Ingredients You’ll Need
The beauty of this Lemon Cream Cheese Dump Cake Recipe lies in its straightforward ingredients that pack a punch in flavor and texture. Each item is essential in creating the perfect balance of creamy, tangy, and sweet elements that make this cake so irresistible.
- Cream cheese (16 ounces, room temperature): Brings a rich, velvety creaminess that elevates the cake’s texture.
- Unsalted butter (10 tablespoons, melted + extra for greasing): Adds moisture and helps the cake develop a golden crust.
- Yellow cake mix (1 box, 13.25 to 15.25 ounces): A trusty base that ensures a moist, tender crumb with minimal effort.
- Large egg (1): Helps bind the ingredients and adds structure to the cake.
- Powdered sugar (1/2 cup): Sweetens and smooths the cream cheese mixture.
- Kosher salt (1/2 teaspoon): Enhances flavors and balances the sweetness perfectly.
- Lemon pie filling (1 can, 21 ounces, divided): Infuses the entire dessert with bright, zesty lemon flavor in two different layers.
- Whipped cream or vanilla ice cream (optional): Perfect finishing touches for serving, adding extra indulgence.
How to Make Lemon Cream Cheese Dump Cake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F (175°C) and giving your baking dish a good buttering to prevent sticking. This simple step ensures your cake comes out perfectly clean and makes for easy serving later.
Step 2: Make the Cream Cheese Mixture
In a mixing bowl, beat together the room-temperature cream cheese and powdered sugar until smooth and creamy. The powder sugar sweetens the tangy cream cheese and creates a luscious texture that complements the tart lemon filling beautifully.
Step 3: Incorporate Lemon and Egg into the Cream Cheese
Stir in half of the lemon pie filling along with the egg into the cream cheese mixture. This combination adds vibrant lemon flavor and a bit of lift and richness from the egg, helping the cream cheese layer meld perfectly when baked.
Step 4: Mix the Cake Batter
In a separate bowl, combine the yellow cake mix, the remaining lemon pie filling, melted butter, and kosher salt. This mixture forms the cake layer and the burst of lemon throughout makes it refreshingly bright and moist.
Step 5: Layer and Swirl the Mixtures
Spread the cake batter evenly into your prepared baking dish. Next, drop spoonfuls of the cream cheese mixture on top of the batter. Using a knife or skewer, gently swirl the cream cheese mixture into the cake batter to create beautiful marbled patterns.
Step 6: Bake Until Golden and Set
Bake the cake for 35 to 40 minutes, or until the surface turns golden brown and a toothpick inserted in the center comes out clean. The aroma will fill your kitchen with cheerful citrus notes that are hard to resist.
Step 7: Cool Before Serving
Let your lemon cream cheese dump cake cool for about 15 minutes so it sets perfectly and slices cleanly. This resting time also allows the flavors to settle and enhances the texture.
How to Serve Lemon Cream Cheese Dump Cake Recipe
Garnishes
To make this cake truly stand out on the table, top it off with a generous dollop of freshly whipped cream or a scoop of vanilla ice cream. A sprinkle of lemon zest or a few fresh mint leaves can add a lovely color contrast and extra burst of freshness.
Side Dishes
This cake shines wonderfully on its own but pairs nicely with light accompaniments like a fresh berry salad or a simple green tea to balance its sweetness. If you’re hosting, complement it with a citrusy punch or sparkling water infused with lemon slices for an all-around lemon experience.
Creative Ways to Present
Serve slices of this dump cake in individual dessert bowls with a drizzle of honey or a dusting of powdered sugar for a charming rustic look. For a party, consider small portions in pretty ramekins or mason jars to make serving fuss-free and visually delightful.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Cream Cheese Dump Cake Recipe covered tightly in the refrigerator. It will stay fresh for up to 4 days. This lets the flavors mature even more, making every bite just as delicious as the first.
Freezing
You can freeze this cake by wrapping it well in plastic wrap and then aluminum foil to protect against freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain its creamy texture and bright lemon flavors.
Reheating
Warm individual slices gently in the microwave for 20 to 30 seconds to bring back that fresh-baked softness without melting the cream cheese mixture completely. Serve immediately and consider adding a scoop of ice cream for an extra special treat.
FAQs
Can I use a different type of cake mix?
Absolutely! While yellow cake mix provides a nice buttery foundation that complements the lemon, you can experiment with white cake or even a lemon-flavored mix for an extra punch of citrus.
Do I need to use full-fat cream cheese?
Yes, full-fat cream cheese is best because it creates the richest and creamiest layer. Lower-fat versions may result in a thinner texture and less moisture.
Can I substitute the lemon pie filling with fresh lemons?
For this recipe, the pie filling offers both sweetness and a thick, jelly-like consistency that fresh lemons alone can’t provide. However, you could make a homemade lemon curd and thicken it to mimic this effect if you prefer fresh ingredients.
Is this cake very sweet?
This lemon cream cheese dump cake balances tangy citrus with smooth cream cheese and sweet cake, resulting in a dessert that’s sweet but not overpoweringly so. The powdered sugar and pie filling add just the right touch of sweetness.
Can I make this recipe gluten-free?
Yes, just swap the yellow cake mix for a gluten-free version and ensure that your pie filling and other ingredients are gluten-free certified. The cake will still be just as delightful!
Final Thoughts
If you want a dessert that combines ease, elegance, and fantastic flavor, this Lemon Cream Cheese Dump Cake Recipe is your new go-to. It’s the perfect way to brighten up any occasion with its creamy, zesty charm. I can’t wait for you to try it and discover just how effortlessly delicious this cake can be. Trust me, your family and friends will be asking for seconds!
Print
Lemon Cream Cheese Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Lemon Cream Cheese Dump Cake is a delightful and easy-to-make dessert combining the tangy sweetness of lemon pie filling with creamy, smooth cream cheese swirled into a buttery yellow cake mix. This straightforward recipe uses minimal ingredients and prep time, baking into a golden, moist cake perfect for any occasion. Serve warm with whipped cream or vanilla ice cream for an extra indulgent treat.
Ingredients
For the Cream Cheese Mixture
- 16 ounces cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1 large egg
- 10 tablespoons unsalted butter, melted, plus more for greasing
- 1/2 teaspoon kosher salt
For the Cake Base
- 1 box yellow cake mix (13.25 to 15.25 ounces)
- 1 can lemon pie filling (21 ounces), divided
Optional Toppings
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a suitable baking dish with butter to prevent sticking.
- Make Cream Cheese Mixture: In a bowl, beat the cream cheese with powdered sugar until the mixture is completely smooth and creamy.
- Add Lemon Filling and Egg: Stir in half of the lemon pie filling and the egg into the cream cheese mixture until well combined and smooth.
- Mix Cake Base: In another bowl, combine the yellow cake mix, the remaining half of the lemon pie filling, melted butter, and kosher salt. Mix these ingredients thoroughly to create the cake batter.
- Assemble in Baking Dish: Spread the cake mixture evenly into the prepared baking dish. Then drop spoonfuls of the cream cheese mixture over the cake batter.
- Swirl Mixtures: Using a knife or skewer, gently swirl the cream cheese mixture through the cake batter to create a marbled effect without fully blending.
- Bake: Place the baking dish in the oven and bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
- Cool and Serve: Let the cake cool for about 15 minutes. Serve warm with whipped cream or vanilla ice cream, if desired, for added flavor and creaminess.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth, lump-free mixture.
- Gently swirl the cream cheese into the cake batter to maintain distinct swirls and texture.
- If you prefer a stronger lemon flavor, consider adding a teaspoon of lemon zest to the cake mixture.
- The cake is best served warm but can be stored covered in the refrigerator for up to 3 days.
- Reheat gently before serving to restore softness and warmth.
