Lemon Cream Cheese Dump Cake Recipe

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Lemon Cream Cheese Dump Cake Recipe

Introduction

If sunshine had a flavor, it would taste like this dessert. Lemon Cream Cheese Dump Cake is a heavenly mix of tangy lemon, velvety cream cheese, and a buttery golden crust. This no-fuss recipe is called a dump cake because you literally just “dump” the ingredients together—no complicated mixing or baking skills required. It’s the ultimate crowd-pleaser, whether you’re making it for a potluck, family dinner, or just because you crave something sweet.

Ingredients

  • 1 box yellow cake mix (about 15.25 oz)
  • 2 cans lemon pie filling (21 oz each)
  • 1 package cream cheese (8 oz, softened)
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted
  • ½ cup milk (optional, makes the filling extra creamy)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat Oven – Set to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Base Layer – Spread the lemon pie filling evenly across the bottom of the dish.
  3. Cream Cheese Layer –
  • In a medium bowl, beat softened cream cheese, sugar, vanilla, and milk (if using) until smooth and creamy.
  • Drop spoonfuls of this cream cheese mixture over the lemon filling. Don’t worry if it doesn’t spread perfectly—it will melt beautifully as it bakes.
  1. Cake Mix Topping – Sprinkle the dry cake mix evenly over the top. Do not mix it in.
  2. Butter Drizzle – Pour melted butter evenly over the cake mix. Make sure most of the surface gets covered—it helps create that golden, crispy topping.
  3. Bake – Place in the oven for 40–50 minutes, or until the top is golden brown and the edges are bubbly.
  4. Cool Slightly & Serve – Let it rest for 10 minutes before serving warm. Dust with powdered sugar if desired.

Serving Ideas

  • Serve warm with a scoop of vanilla ice cream for extra indulgence.
  • Enjoy it chilled for a firmer, cheesecake-like texture.
  • Add a dollop of whipped cream and fresh lemon zest on top for a bakery-style finish.

Benefits of This Recipe

  • Quick & Easy – Only 10 minutes of prep time.
  • Crowd Favorite – Sweet, tangy, creamy, and buttery all in one bite.
  • Budget-Friendly – Uses pantry staples and affordable ingredients.
  • Versatile – Swap lemon filling for cherry, blueberry, or apple pie filling to create endless variations.

History & Fun Fact

Dump cakes became popular in the 1960s in the U.S. as a simple “shortcut dessert.” They’re often called the “lazy baker’s cake” but don’t let the name fool you—these cakes taste like they came from a fancy bakery. The lemon and cream cheese twist is a modern update, giving it that cheesecake-like richness.

Conclusion

This Lemon Cream Cheese Dump Cake is proof that easy desserts can taste absolutely magical. With minimal effort, you get layers of creamy filling, tangy lemon, and a buttery golden crust that melts in your mouth. Whether served warm or chilled, it’s bound to disappear fast—so maybe make two pans

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