If you are searching for a dessert that feels like a warm hug on a plate, the Lemon Dump Cake with Cream Cheese Recipe is your new best friend. This delightful dessert combines the zesty brightness of lemon with a luscious cream cheese layer and a soft, tender crumb topped with just the right touch of crispness. Each bite offers a balanced dance of tart, creamy, and sweet flavors that effortlessly melts in your mouth. It’s incredibly easy to make yet so impressive, perfect for everything from casual family dinners to special celebrations. Trust me, once you try this Lemon Dump Cake with Cream Cheese Recipe, it will quickly become a staple in your baking repertoire.
Ingredients You'll Need
One of the reasons this Lemon Dump Cake with Cream Cheese Recipe is so beloved is how straightforward and accessible the ingredients are. Each component plays a crucial role in building layers of flavor and texture—from the tangy lemon pie filling to the rich cream cheese and buttery topping, every ingredient is essential to create that perfect harmony.
- Nonstick cooking spray: Keeps the cake from sticking to your pan so it comes out perfectly every time.
- 1 (22 ounce) can lemon pie filling: The star zesty layer that provides the signature lemon punch and moist base.
- 1 (15.25 ounce) package lemon cake mix: Adds sweet, cakey goodness and light texture to the layers.
- 1 (8 ounce) package cream cheese, diced into small pieces: Offers a rich, creamy contrast that enhances the cake’s moistness and complements the lemon flavor.
- ½ cup salted butter, diced into small pieces: Melts during baking, creating that irresistible golden, crisp topping.
- 1 (8 ounce) container frozen whipped topping, thawed: The perfect cool, fluffy finishing touch that balances the warm cake when served.
How to Make Lemon Dump Cake with Cream Cheese Recipe
Step 1: Prep the Baking Dish
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Give your 9x13-inch baking dish a generous spray of nonstick cooking spray. This simple step ensures your lovely layers will come out clean and intact after baking, making serving a breeze.
Step 2: Layer the Lemon Pie Filling
Evenly spread the lemon pie filling across the bottom of your prepared baking dish. This layer is crucial because it provides that vibrant lemon flavor that makes this dump cake unforgettable. Make sure it’s smooth and uniform so every bite is bursting with citrusy goodness.
Step 3: Add the First Cake Mix Layer
Sprinkle half of your lemon cake mix evenly over the lemon pie filling. This light scattering will create the first cakey barrier and start building the cake’s structure. The cake mix soaks up the juices and balances the tartness beautifully.
Step 4: Dot with Cream Cheese Pieces
Next comes the magic touch—scatter the diced cream cheese pieces evenly over the first layer of cake mix. These pockets of creaminess will melt slightly during baking and add rich bursts of flavor that make this recipe stand out.
Step 5: Layer Remaining Cake Mix and Butter
Sprinkle the rest of the lemon cake mix over the cream cheese layer, spreading it out evenly again. Then, place small pieces of the salted butter spaced evenly across the top. As the cake bakes, the butter melts and creates a delectably crisp and golden crust that contrasts the tender inside.
Step 6: Bake to Perfection
Pop your assembled dish into the preheated oven. Bake for 35 to 45 minutes, or until the topping is beautifully browned and the cake mix has been absorbed and baked through. You’ll know it’s ready when the aromas fill your kitchen and the top looks golden and inviting.
Step 7: Serve Warm with Whipped Topping
When your cake is done baking, let it cool slightly so the layers settle, then spoon on dollops of thawed frozen whipped topping. This adds a fluffy, cool contrast that pairs beautifully with the warm, rich cake underneath.
How to Serve Lemon Dump Cake with Cream Cheese Recipe
Garnishes
Enhance your serving experience by adding a few fresh ingredients. A sprinkle of finely grated lemon zest on top of the whipped topping adds brightness and visual appeal. Fresh mint leaves or a light dusting of powdered sugar can also elevate the presentation and add subtle flavors that complement the cake.
Side Dishes
This cake is a wonderful dessert all on its own, but you can pair it with simple sides like fresh berries or a small scoop of vanilla ice cream to enhance its flavors and provide a refreshing contrast. A hot cup of tea or coffee is the perfect beverage companion that accentuates the lemony tones of the cake.
Creative Ways to Present
For a twist, serve individual portions in pretty glass jars layered with extra whipped topping and a sprinkle of crushed graham crackers for crunch. Or, turn it into parfaits by layering the cake pieces with whipped topping and lemon curd for a vibrant visual and taste sensation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
After enjoying your Lemon Dump Cake with Cream Cheese Recipe, store any leftovers tightly covered in the refrigerator. It will stay fresh and moist for 3 to 4 days without losing any of its delightful flavors and textures. Make sure to keep it covered to prevent it from absorbing other fridge odors.
Freezing
You can freeze the baked dump cake by wrapping it tightly with plastic wrap, then aluminum foil, and placing it in a freezer-safe container. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
To bring your leftovers back to life, warm individual portions in the microwave for about 20-30 seconds until heated through. Avoid overheating to keep the cake soft and the cream cheese from becoming chewy. Adding a fresh dollop of whipped topping after reheating will make it taste freshly made.
FAQs
Can I use fresh lemons instead of lemon pie filling?
Fresh lemons are wonderful, but the lemon pie filling provides that perfect balance of sweet and tart with a gel-like consistency that keeps the cake moist. If you want to substitute, you’d need to prepare a thick lemon curd or similar filling to replicate the texture and sweetness.
Is it necessary to use salted butter?
Salted butter adds a slight savory balance to the sweetness of the cake, which enhances the overall flavor. If you only have unsalted butter on hand, just add a pinch of salt to the batter or the topping layer to achieve the same result.
Can I make mini versions of this cake?
Absolutely! Using small ramekins or muffin tins works great. Just adjust the baking time down to about 20-25 minutes, keeping an eye on them so they don’t overbrown. Mini lemon dump cakes make charming individual servings for parties.
What if I don't have whipped topping?
You can use freshly whipped cream, a scoop of vanilla ice cream, or mascarpone cheese as delicious alternatives. Each of these brings a creamy, light finish to complement the rich, lemony cake beautifully.
How can I make this recipe dairy-free?
Swap the cream cheese for a dairy-free cream cheese alternative and use a plant-based butter substitute. Many lemon cake mixes are dairy-free too, but be sure to check labels. Your lemon dump cake will still be delicious and inclusive for those with dietary restrictions.
Final Thoughts
Delving into this Lemon Dump Cake with Cream Cheese Recipe is like inviting sunshine into your kitchen. Its simplicity, paired with rich and bright flavors, makes it an irresistible treat that everyone will adore. Whether it’s a casual weekday dessert or the star at your next gathering, this recipe is guaranteed to bring smiles and happy taste buds. Don’t hesitate—gather your ingredients and give this joyful cake a try. I promise it will become a cherished favorite in your recipe box!
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Lemon Dump Cake with Cream Cheese Recipe
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
- Yield: 12 servings (1 9x13-inch dump cake)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Dump Cake with cream cheese is a deliciously simple dessert combining tart lemon pie filling with a soft, sweet cake topped with a crisp buttery crust. Finished with a creamy whipped topping, this easy-to-make cake offers a perfect balance of tangy, creamy, and sweet flavors, ideal for quick gatherings or comforting treats.
Ingredients
For the Cake
- Nonstick cooking spray
- 1 (22 ounce) can lemon pie filling
- 1 (15.25 ounce) package lemon cake mix
- 1 (8 ounce) package cream cheese, diced into small pieces
- ½ cup salted butter, diced into small pieces
For Serving
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish thoroughly with nonstick cooking spray to prevent sticking.
- Layer Lemon Pie Filling: Spread the entire can of lemon pie filling evenly on the bottom of the prepared baking dish using a spatula to create a smooth base layer.
- Add Cake Mix and Cream Cheese: Sprinkle half of the lemon cake mix evenly over the lemon pie filling. Distribute the cream cheese pieces evenly on top of this layer. Next, sprinkle the remaining cake mix evenly over the cream cheese.
- Top with Butter: Dot the diced salted butter pieces evenly over the final layer of cake mix to ensure even browning and richness during baking.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, or until the top is browned and the cake mix is fully absorbed and cooked through.
- Serve: Remove the cake from the oven and allow to cool slightly. Serve warm, topped with thawed whipped topping for a creamy contrast to the tart and crispy layers.
Notes
- Ensure the cream cheese is diced into small pieces so it melts evenly in the cake.
- You can substitute store-bought whipped topping with freshly whipped cream for a fresher taste.
- This cake is best served warm but can also be enjoyed at room temperature.
- Store leftover cake covered in the refrigerator for up to 3 days.
- For a gluten-free version, use a gluten-free lemon cake mix and verify pie filling ingredients.
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