Lemon Cream Cheese Dump Cake
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I make this Lemon Cream Cheese Dump Cake when I want a bright, no-fuss dessert that still feels special. It’s a dump-and-bake crowd-pleaser: lemon pie filling, a yellow cake mix, cubes of softened cream cheese, and slices of butter melt together into a tangy, creamy, golden-topped dessert. Perfect for potlucks, last-minute guests, or when you want something nostalgic with minimal effort — and yes, it’s kid-approved. For a slightly different take I sometimes compare notes with other home cooks — here’s one version I like to reference for texture ideas.
Why you’ll love this dish
This Lemon Cream Cheese Dump Cake packs a lot of win: it’s fast, budget-friendly, and the flavor contrast between sweet cake and tangy lemon is addictive. You don’t need advanced baking skills — what makes it special is how the simple ingredients transform in the oven into pockets of creaminess and crisp, buttery topping.
"A single-pan miracle — tart lemon, silky cream cheese, and a buttery cake crust. Quick to prep and gone in minutes at our family table."
When to make it: holidays (it brightens up heavy dessert tables), casual dinners, picnics, or anytime you want a comforting, citrusy treat without complicated steps.
Step-by-step overview
Before you grab the ingredients, here’s what to expect: you spread the lemon pie filling in a baking dish, scatter softened cream cheese cubes on top, sprinkle an even layer of dry yellow cake mix, then arrange thin slices of butter across the surface. Bake until the top turns golden and the cream cheese pockets are set. Cool slightly, scoop, and serve warm or chilled. This preview helps you prep cookware and timing: total hands-on time is under 15 minutes, with about 35–45 minutes in the oven.
What you’ll need
- 1 can lemon pie filling (16 oz)
- 1 package yellow cake mix (15 oz)
- 4 oz cream cheese, cubed (ensure cream cheese is softened for easier mixing)
- 1/2 cup unsalted butter, thinly sliced (use one whole stick of butter)
Notes and substitutions:
- Swap the yellow cake mix for white cake mix for a lighter crumb.
- For a dairy-free version, try a vegan cream cheese and a dairy-free butter alternative (results will vary).
- If you prefer more lemon punch, fold 1–2 teaspoons of lemon zest into the pie filling before assembling. For texture inspiration, see another variation that focuses on layering.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
- Spread the entire can of lemon pie filling in an even layer across the bottom of the prepared dish.
- Scatter the cubed, softened cream cheese evenly over the lemon filling. Small pockets of cream cheese create a pleasant marbled texture.
- Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon. Resist pressing it down — the dry mix forms the cake topping as it bakes.
- Arrange the thin slices of unsalted butter across the surface so most of the cake mix has some butter nearby — this ensures even browning.
- Bake at 350°F for 35–45 minutes, until the top is golden brown and bubbling near the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove from the oven and let cool for at least 15 minutes to allow the filling to set a bit. Serve warm or at room temperature.
Quick timing: about 10–15 minutes prep, 35–45 minutes bake, plus a short cooling time.
Best ways to enjoy it
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.
- Plate small squares for a potluck; garnish with a sprinkle of lemon zest or a dusting of powdered sugar.
- For a brunch twist, pair with a mild coffee or an herbal tea — the citrus cuts through sweet drinks nicely.
Storage and reheating tips
Refrigeration: Store leftovers covered in the fridge for up to 4 days. Because the filling contains dairy, keep it refrigerated between servings.
Reheating: Warm individual portions in the microwave for 20–30 seconds, or reheat a larger dish in a 325°F oven until warmed through. If refrigerated, bring to room temperature for 15–20 minutes for best texture.
Freezing: You can freeze portions wrapped tightly for up to 2 months. Thaw overnight in the refrigerator and reheat as above.
Food safety: Discard any leftover that has been left at room temperature for more than 2 hours.
Pro chef tips
- Soften the cream cheese fully at room temperature for at least 30 minutes or microwave in 5–7 second bursts; this helps it distribute as creamy pockets rather than hard chunks.
- Slice the butter as thin as possible so it melts evenly and creates crisp top areas.
- For even browning, check the dish midway and rotate the pan if your oven has hot spots.
- Resist stirring once baked — the beauty of a dump cake is the contrasting textures formed by minimal handling. For more creative prep and serving ideas, check this guide that covers make-ahead tips.
Creative twists
- Mixed-berry lemon: Replace half the lemon filling with blueberry pie filling for a two-fruit version.
- Coconut crunch: Sprinkle shredded coconut or toasted coconut flakes over the top during the last 5 minutes of baking.
- Streusel top: Swap half the cake mix for a simple streusel (brown sugar, flour, butter) for a crumbly finish.
- Reduced sugar: Use a sugar-free yellow cake mix and a reduced-sugar pie filling; texture will be slightly different but still tasty.
- Mini versions: Assemble in a muffin tin for single-serve portions — reduce baking time to 18–22 minutes.
Common questions
Q: Can I use fresh lemon curd instead of canned pie filling?
A: Yes, fresh lemon curd will intensify the lemon flavor but is thinner than pie filling. Stir in a tablespoon of cornstarch or use a slightly shallower dish to avoid runniness.
Q: Can I make this ahead of time?
A: You can assemble and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 15 minutes before popping it in the oven to ensure even baking.
Q: Is there a gluten-free option?
A: Use a gluten-free yellow cake mix and verify your pie filling is gluten-free. Texture may vary, but the technique remains the same.
Q: My top browned too fast — what went wrong?
A: Oven temperature variance or butter slices too big can cause excessive browning. Tent with foil partway through baking next time.
Conclusion
If you want more takes on this citrusy, creamy dump cake, this version shares useful notes and photos at Lemon Cream Cheese Dump Cake Recipe – The Kitchn. For a quick, pared-down 4-ingredient approach that sticks closely to the essentials, see 4-Ingredient Lemon Cream Cheese Dump Cake | 12 Tomatoes. And for another home-cook’s step-by-step with serving ideas, try Lemon Cream Cheese Dump Cake – That Oven Feelin.
Happy baking — it’s one of those recipes that looks and tastes like you spent hours, even when you didn’t.
Lemon Cream Cheese Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish lightly with butter or nonstick spray.
- Spread the entire can of lemon pie filling in an even layer across the bottom of the prepared dish.
- Scatter the cubed, softened cream cheese evenly over the lemon filling.
- Sprinkle the dry yellow cake mix evenly over the cream cheese and lemon.
- Arrange the thin slices of unsalted butter across the surface.
- Bake at 350°F for 35–45 minutes, until the top is golden brown and bubbling near the edges.
- Remove from the oven and let cool for at least 15 minutes to allow the filling to set.
- Serve warm or at room temperature.
