Lemon Cream Cheese Dump Cake

Lemon Cream Cheese Dump Cake is an easy, no-fuss dessert that delivers a perfect balance of tangy lemon, rich cream cheese, and buttery cake. This recipe requires minimal effort—simply layer the ingredients and bake for a luscious, gooey treat. The combination of bright citrus flavor and creamy texture makes this a crowd-pleaser for any occasion.

Ingredients

• 1 (22-ounce) can lemon pie filling
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 (15.25-ounce) box yellow or lemon cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup milk
• 1/2 teaspoon salt

Preparation

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2: Spread the Lemon Filling
Evenly spread the lemon pie filling across the bottom of the prepared baking dish.

Step 3: Make the Cream Cheese Mixture
In a bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Dollop spoonfuls of the mixture over the lemon filling.

Step 4: Add the Cake Mix
Sprinkle the dry cake mix evenly over the top without stirring.

Step 5: Pour the Butter and Milk
Drizzle the melted butter and milk over the cake mix, ensuring most of the surface is covered. Do not stir—the layers will bake into a rich, gooey texture.

Step 6: Bake
Bake for 40-45 minutes until the top is golden brown and the edges are bubbling.

Step 7: Cool and Serve
Let the cake cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.

Variations

• Blueberry Lemon Version: Add 1 cup of fresh or frozen blueberries before baking.
• Crunchy Topping: Sprinkle chopped pecans or almonds on top for added texture.
• Extra Citrus: Mix lemon zest into the cream cheese for a stronger lemon flavor.

Cooking Notes

• For an ultra-gooey texture, let the cake sit for 10 minutes before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

• Pair with a dusting of powdered sugar.
• Serve chilled for a firmer texture.

Tips

• Use a hand mixer to blend the cream cheese smoothly.
• If you prefer a more buttery topping, increase the butter by 1/4 cup.

Prep Time

10 minutes

Cooking Time

40-45 minutes

Total Time

50-55 minutes

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 4g
• Sodium: 250mg
• Carbohydrates: 45g
• Fat: 15g

FAQs

Q: Can I use homemade lemon filling?
Yes! Substitute with 2 cups of homemade lemon curd.

Q: Do I have to use yellow cake mix?
No, white cake mix works well, or use lemon cake mix for an extra citrus kick.

Q: How do I make it dairy-free?
Use dairy-free butter and a vegan cream cheese alternative.

Conclusion

Lemon Cream Cheese Dump Cake is a fuss-free, deliciously tangy dessert perfect for any occasion. With a bright lemon flavor, creamy cheesecake swirls, and a buttery cake topping, it’s an easy yet irresistible treat. Try this recipe today for a quick, satisfying dessert that everyone will love!