This Lemon Cream Cheese Dump Cake is the ultimate dessert for lemon lovers! It’s creamy, tangy, and perfectly sweet, with layers of zesty lemon pie filling, rich cream cheese, and a golden buttery cake topping. The best part? It’s super simple to make—just “dump” everything in a dish, bake, and enjoy. Whether you’re hosting a dinner party or craving something sweet at home, this cake will hit the spot!
This Lemon Cream Cheese Dump Cake is an absolute game-changer in my household. My husband has a weakness for all things lemon, and the first time I made this, it was gone in a flash! Now, whenever we have a family gathering or just a cozy weekend at home, this dessert makes an appearance. I love how easy it is to throw together with minimal effort, but it still feels indulgent and special. It’s also become a fun tradition with the kids—they love helping me “dump” the ingredients into the pan, and they always get excited when they smell it baking in the oven!
Why This Lemon Cream Cheese Dump Cake?
Selling Points:
- Effortless to Prepare: This cake couldn’t be easier to make. With just a few ingredients and no complicated steps, you can whip up this dessert in no time.
- Perfectly Balanced Flavors: The tartness of the lemon pie filling contrasts beautifully with the creamy richness of the cream cheese and the sweetness of the buttery cake topping.
- No Mixing Required: You literally “dump” everything in the baking dish—no need for extra bowls or mixers!
- Crowd Pleaser: This dessert is perfect for sharing at gatherings, parties, or even for a weekend treat with the family.
Ingredients:
- 2 cans (595 g / 21 oz each) lemon pie filling
- 227 g (8 oz) cream cheese, cubed and at room temperature
- 432 g (15.25 oz) yellow cake mix
- 113 g (½ cup / 1 stick) unsalted butter, thinly sliced
Directions:
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Layer the Filling: Evenly spread the lemon pie filling across the bottom of the prepared baking dish.
- Add the Cream Cheese: Place the small cubes of cream cheese evenly over the lemon pie filling in a single layer.
- Top with Cake Mix: Sprinkle the dry yellow cake mix evenly over the top of the cream cheese and lemon filling, pressing it down lightly with the back of a spoon.
- Butter Layer: Arrange the thin slices of butter across the surface, covering as much of the cake mix as possible.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top turns golden brown and starts to bubble at the edges.
- Cool & Serve: Let the cake cool for 10 to 15 minutes before serving. This dessert is wonderful served warm, and pairs perfectly with vanilla ice cream or whipped cream.
Notes:
- Substitution Ideas: You can easily switch up the pie filling—try blueberry or cherry for a fun twist!
- Room Temperature Cream Cheese: Make sure your cream cheese is soft and at room temperature for easy distribution over the pie filling.
- Butter Coverage: Try to cover as much of the dry cake mix as possible with the butter to ensure even baking and browning. If needed, you can add a bit more butter to fill in any gaps.
- Storage: Store leftovers in the refrigerator for up to 3 days. It’s delicious reheated for a few seconds in the microwave!
This Lemon Cream Cheese Dump Cake is sure to become a favorite in your dessert rotation—it’s as simple as it is delicious!