Craving a dessert that’s creamy, tangy, and ridiculously easy to make? Look no further than the Lemon Cream Cheese Dump Cake. This delightful dessert combines the rich smoothness of cream cheese with the sunny brightness of lemon pie filling and a buttery cake mix crust—all baked to gooey, golden perfection. In this article, we’ll break down everything you need to know, from essential ingredients and step-by-step instructions to fun variations and expert baking tips. Whether you’re whipping this up for a holiday gathering or just a weeknight treat, this guide has you covered.
Ingredients
- 16 ounces cream cheese, at room temperature
- 10 tablespoons (1¼ sticks) unsalted butter, melted
- Extra butter for greasing the baking dish
- 1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix
- 1 (21-ounce) can lemon pie filling, divided
- 1 large egg
- ½ cup powdered sugar
- ½ teaspoon kosher salt
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly butter an 8×8 or 9×9-inch baking dish to prevent sticking.
Step 2: Make the Crust Layer
In a medium bowl, combine the cake mix with 10 tablespoons of melted butter. Stir with a fork until the mixture resembles coarse crumbs. Scoop out 1½ cups of this mix and press it into the prepared dish to form a thin, even crust layer.
Step 3: Prepare the Cream Cheese Filling
In a separate mixing bowl, beat together the cream cheese, ½ cup of the lemon pie filling, egg, powdered sugar, and kosher salt using a hand mixer or stand mixer with a whisk attachment. Beat until smooth, light, and fluffy—about 2 minutes.
Step 4: Layer the Filling
Pour the cream cheese mixture over the crust layer and spread it out evenly. Spoon the remaining lemon pie filling on top, then gently spread it into an even layer.
Step 5: Add the Topping
Sprinkle the rest of the cake mix and butter mixture evenly over the top of the lemon layer.
Step 6: Bake
Place the baking dish in the oven and bake for 40 to 45 minutes, or until the edges are golden brown and the center jiggles slightly.
Step 7: Cool and Serve
Allow the cake to cool for at least 45 minutes before serving. Scoop into bowls and top with whipped cream or vanilla ice cream if desired.
Lemon Cream Cheese Dump Cake – Easy & Zesty Dessert Recipe
- Total Time: 1 hour
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Craving a dessert that’s creamy, tangy, and ridiculously easy to make? Look no further than the Lemon Cream Cheese Dump Cake. This delightful dessert combines the rich smoothness of cream cheese with the sunny brightness of lemon pie filling and a buttery cake mix crust—all baked to gooey, golden perfection. In this article, we’ll break down everything you need to know, from essential ingredients and step-by-step instructions to fun variations and expert baking tips. Whether you’re whipping this up for a holiday gathering or just a weeknight treat, this guide has you covered.
Ingredients
- 16 ounces cream cheese, at room temperature
- 10 tablespoons (1¼ sticks) unsalted butter, melted
- Extra butter for greasing the baking dish
- 1 (13.25- to 15.25-ounce) box yellow, butter, or lemon cake mix
- 1 (21-ounce) can lemon pie filling, divided
- 1 large egg
- ½ cup powdered sugar
- ½ teaspoon kosher salt
- Whipped cream or vanilla ice cream, for serving (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly butter an 8×8 or 9×9-inch baking dish to prevent sticking.
In a medium bowl, combine the cake mix with 10 tablespoons of melted butter. Stir with a fork until the mixture resembles coarse crumbs. Scoop out 1½ cups of this mix and press it into the prepared dish to form a thin, even crust layer.
In a separate mixing bowl, beat together the cream cheese, ½ cup of the lemon pie filling, egg, powdered sugar, and kosher salt using a hand mixer or stand mixer with a whisk attachment. Beat until smooth, light, and fluffy—about 2 minutes.
Pour the cream cheese mixture over the crust layer and spread it out evenly. Spoon the remaining lemon pie filling on top, then gently spread it into an even layer.
Sprinkle the rest of the cake mix and butter mixture evenly over the top of the lemon layer.
Place the baking dish in the oven and bake for 40 to 45 minutes, or until the edges are golden brown and the center jiggles slightly.
Allow the cake to cool for at least 45 minutes before serving. Scoop into bowls and top with whipped cream or vanilla ice cream if desired.
Notes
-
Use room-temperature cream cheese for smooth mixing.
-
Melt butter thoroughly before combining with cake mix.
-
Press cake mix layer evenly for consistent crust.
-
Spread cream cheese mixture carefully for even texture.
-
Bake until edges are golden and center slightly jiggles.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 390
- Sugar: 23g
- Sodium: 360mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: lemon cream cheese dump cake, lemon dessert, easy dump cake, lemon pie filling recipe, quick desserts
Helpful Tips
Use Room Temperature Ingredients
Start by bringing the cream cheese and egg to room temperature. Softened cream cheese mixes more smoothly, which results in a silky, lump-free filling. Letting the egg come to room temperature also helps it blend evenly into the mixture.
Press the Crust Gently
When pressing the cake mix and butter mixture into the baking dish, use light, even pressure. A firm crust forms the base, but pressing too hard can cause it to become overly dense. Using the bottom of a flat glass or measuring cup makes this step easier and more even.
Spread Layers Evenly
Distribute the cream cheese filling carefully to cover the crust fully. Then spread the remaining lemon pie filling on top gently to avoid mixing the layers. Keeping the layers distinct ensures that the textures remain balanced after baking.
Cool Before Serving
Let the dump cake cool for at least 45 minutes before serving. This rest time allows the cream cheese layer to set and prevents it from running. If you need to speed things up, refrigerate it for 20–30 minutes once it has cooled slightly at room temperature.
Don’t Overbake
Look for golden edges and a slight jiggle in the center. Overbaking can dry out the top and compromise the creamy texture.
Conservation and Storage
Refrigerating Leftovers
After the dump cake cools completely, transfer any leftovers to an airtight container. Store it in the refrigerator for up to 5 days. The cream cheese layer needs refrigeration to stay safe and maintain its creamy texture. If you baked the dessert in a glass or ceramic dish, you can cover it tightly with plastic wrap or a fitted lid and refrigerate it directly in the baking dish.
Freezing for Later
If you’d like to enjoy Lemon Cream Cheese Dump Cake at a later time, freezing is a great option. First, let the cake cool entirely. Then cut it into individual portions and place them on a parchment-lined baking sheet. Freeze the slices until firm—usually about 1 to 2 hours. Once frozen, wrap each portion in plastic wrap and then place them in a freezer-safe zip-top bag or airtight container. You can store the cake this way for up to 3 months.
Reheating
To reheat refrigerated or frozen portions, place a slice on a microwave-safe plate and warm it in the microwave for 30–45 seconds. If you prefer a crisper top layer, use a toaster oven or conventional oven preheated to 300°F and warm the slice for about 10 minutes.
Avoiding Sogginess
To prevent sogginess, do not cover the cake while it’s still warm. Always allow it to cool completely before sealing. This step helps preserve the texture of the crumb topping and ensures the layers stay intact during storage.
Variations
Try Different Pie Fillings
Switch up the flavor by using different canned pie fillings. Blueberry, cherry, or strawberry pie filling works wonderfully in this recipe and pairs well with the cream cheese layer. Each variation brings a unique fruity twist while keeping the same creamy texture and buttery topping.
Experiment with Cake Mix Flavors
Although yellow, butter, or lemon cake mix offers a delicious base, you can use other flavors to suit your preference. White cake mix gives a more neutral backdrop, while spice cake mix adds a cozy, warm taste—especially great in fall. Chocolate cake mix paired with lemon filling creates a bold, unexpected contrast.
Add a Crunchy Topping
For added texture, sprinkle chopped nuts like pecans or walnuts over the top before baking. Crushed graham crackers or a handful of oats mixed into the topping can also boost crunchiness and flavor.
Make It Gluten-Free
To accommodate dietary needs, substitute a gluten-free cake mix. Ensure the lemon pie filling and cream cheese also meet gluten-free standards. The result still bakes beautifully and keeps all the richness of the original.
Include Fresh Fruit
Mix fresh blueberries or raspberries into the lemon pie filling for a burst of natural flavor and added visual appeal.
Serving Suggestions
Serve Warm or Chilled
You can enjoy Lemon Cream Cheese Dump Cake either warm or chilled, depending on your preference. Serve it warm straight from the oven for a soft, gooey texture that melts in your mouth. For a firmer consistency, chill it in the fridge for a few hours before slicing and serving.
Add a Creamy Topping
Top each serving with a generous scoop of whipped cream or a dollop of vanilla ice cream. The cold, creamy topping balances the tartness of the lemon and adds an indulgent finish to every bite. For extra flavor, drizzle with a little honey or a dusting of powdered sugar.
Pair with Fresh Fruit
Fresh berries make a great side. Blueberries, raspberries, or sliced strawberries add a pop of color and a refreshing taste that complements the creamy and citrusy layers.
Dress It Up for Guests
If serving to guests, present the cake in dessert cups or ramekins. Garnish with lemon zest, a mint sprig, or a sugar twist for an elegant look.
Beverage Pairings
Pair this dessert with a hot cup of tea, iced lemonade, or a light white wine. These drinks enhance the bright lemon flavors and cleanse the palate between bites.
Frequently Asked Questions
What is the biggest mistake to avoid when making a dump cake?
One of the most common mistakes involves not spreading the ingredients evenly. Uneven layering can lead to dry spots or undercooked sections. To prevent this, distribute the cake mix and butter mixture uniformly and press it gently into place. Another issue is overbaking. Always remove the cake once the edges turn golden and the center slightly jiggles. This ensures a moist texture without drying out the creamy layers.
Can you put cream cheese in a dump cake?
Yes, and it adds a rich, tangy layer that perfectly complements fruit fillings like lemon. Cream cheese creates a cheesecake-like texture that contrasts beautifully with the soft cake and gooey filling. To ensure a smooth result, beat the cream cheese until light and fluffy before layering it in. This step helps it bake evenly and gives the dump cake a decadent twist.
Can you mix lemon and cream cheese?
Absolutely! Lemon and cream cheese make an exceptional pairing. The brightness of the lemon cuts through the richness of the cream cheese, creating a balanced flavor profile. Many desserts—such as cheesecakes, lemon bars, and frostings—use this combination for a zesty, creamy taste that’s hard to resist.
What lemon cake does Kris Jenner use?
Kris Jenner is known for her signature lemon cake made with Duncan Hines Lemon Supreme cake mix and Jell-O instant lemon pudding mix. While this isn’t the same as a dump cake, it shows how versatile lemon desserts can be when paired with rich ingredients like cream cheese or buttery toppings.