Lemon Cream Cheese Dump Cake Recipe

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If you’re looking for a dessert that tastes like sunshine in every bite yet requires almost no effort, Lemon Cream Cheese Dump Cake is the perfect choice. This bright, luscious dessert combines the tang of lemon, the richness of cream cheese, and the sweetness of cake mix—all baked together into a golden, gooey masterpiece. It’s one of those magical “dump and bake” recipes that never fail to impress guests or satisfy your sweet tooth. The simplicity of this dish makes it ideal for both beginner bakers and anyone craving a quick yet decadent treat.

What Is a Dump Cake?

A “dump cake” gets its name from its ultra-simple preparation method—you literally dump the ingredients into a baking dish, layer by layer, and bake. There’s no need for mixing bowls, electric mixers, or complicated steps. Despite its humble name, dump cake tastes like a dessert that’s been made from scratch. The combination of fruit filling, buttery cake mix, and a creamy component—like cream cheese—creates a texture somewhere between a cobbler and a cheesecake.

Ingredients

Here’s what you’ll need to make a 9×13-inch Lemon Cream Cheese Dump Cake:

  • 1 can (21 oz) lemon pie filling

  • 1 package (8 oz) cream cheese, softened

  • 1 can (14 oz) sweetened condensed milk

  • 1 box (15.25 oz) yellow cake mix or lemon cake mix

  • 1/2 cup (1 stick) unsalted butter, melted

  • 1 teaspoon pure vanilla extract

  • Zest of 1 lemon (optional, for brightness)

  • 1/2 cup white chocolate chips or shredded coconut (optional topping)

  • Whipped cream or powdered sugar, for serving

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray. This ensures the layers don’t stick and gives your dump cake those perfect golden edges.

Step 2: Create the Creamy Lemon Layer

In a medium bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, mixing until creamy and well combined. This mixture will serve as the rich, velvety layer that complements the tart lemon filling perfectly. For extra zing, stir in the lemon zest.

Step 3: Assemble the Layers

Spread the lemon pie filling evenly across the bottom of the greased baking dish. Then pour the cream cheese mixture over the top, using a spatula to gently spread it out without mixing the two layers completely—this will create a beautiful marbled effect as it bakes.

Step 4: Add the Cake Mix

Evenly sprinkle the dry cake mix over the cream cheese and lemon layers. Do not stir! The dry mix will absorb moisture and transform into a crumbly, golden topping as it bakes.

Step 5: Pour on the Butter

Drizzle the melted butter evenly over the dry cake mix, covering as much of the surface as possible. This step is key—it’s what gives the dump cake its irresistible buttery crust. If you want extra flavor, sprinkle white chocolate chips or shredded coconut on top for a fun twist.

Step 6: Bake to Perfection

Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the edges are bubbling. The center should be slightly soft but set. If the top begins to brown too quickly, loosely cover it with aluminum foil for the last 10 minutes of baking.

Step 7: Cool and Serve

Let the cake cool for about 15 to 20 minutes before serving. This allows the layers to settle and the texture to firm up just enough to scoop easily. Serve warm or at room temperature with a dollop of whipped cream or a dusting of powdered sugar for that bakery-fresh finish.

Tips for the Perfect Dump Cake

  1. Use lemon cake mix if you want extra lemon intensity. For a more balanced flavor, yellow cake mix works beautifully.

  2. Soften the cream cheese fully before mixing—it ensures a smooth texture without lumps.

  3. Add fruit for a twist: Try layering lemon pie filling with blueberries or raspberries for a refreshing berry-lemon combination.

  4. Don’t overbake. The beauty of this cake lies in its gooey, creamy center—so keep an eye on it near the end of baking time.

  5. Storage: Leftovers can be refrigerated for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds for that just-baked taste.

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