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This Lemon Cream Cheese Dump Cake quickly became a staple in my home when I needed a last-minute dessert for a family get-together and wowed everyone. With its sunshine-bright lemon flavors and decadent pockets of tangy creaminess, you get a comforting treat that comes together faster than you can make most cookies. Whenever I want something that feels fuss-free but tastes bakery-worthy, this is always at the top of my list.
A few winters ago I threw it together for an impromptu dinner party and it became the most requested treat by my friends and family since.
Ingredients
- Lemon cake mix: because this shortcut keeps the cake layer tender and gives a pop of flavor always look for brands with real lemon for best taste
- Canned lemon pie filling: brings instant, vibrant filling with just the right texture homemade works too if you love from-scratch
- Cream cheese: softened so it can be beaten smooth providing creamy tang and richness always choose full-fat for best melt
- Powdered sugar: for the cream cheese layer sweetens and makes it fluffy sift to avoid lumps
- Unsalted butter: melted and poured over the top it gives the cake mix its craggy golden crown choose a good quality for best flavor
- Vanilla extract: ties together the sweet and tart tastes pure vanilla makes a huge difference
- Fresh lemon zest: optional but it gives extra brightness select organic lemons for more aromatic zest
- Powdered sugar for dusting: optional for a pretty finish use a fine sieve for a light sprinkle
- Whipped cream: optional as a garnish choose real whipped if possible for flavor
When picking ingredients I always check for freshness and go with full-fat dairy for that velvety finish.
Step-by-Step Instructions
- Prepare the Baking Dish:
- Lightly grease your 9 by 13 inch baking dish Then preheat your oven to 350 degrees Fahrenheit This step prevents sticking and helps the cake to lift out easily later
- Layer the Lemon Pie Filling:
- Empty both cans of lemon pie filling directly into the baking dish Spread with a spatula to create an even layer covering the entire bottom
- Make the Cream Cheese Layer:
- In a bowl beat the softened cream cheese with powdered sugar and vanilla until completely smooth and airy Drop spoonfuls over the lemon layer leaving some gaps so it can melt and swirl during baking
- Add the Cake Mix:
- Take the dry lemon cake mix and sprinkle an even layer over everything in the dish Use clean hands or a spatula to spread if needed to cover all of the surface
- Pour the Butter:
- Drizzle melted butter slowly and as evenly as possible over the cake mix Do your best to moisten most of the dry spots This helps create a golden crust and avoids dry patches
- Bake the Cake:
- Place in the center of your oven and bake for forty to forty five minutes Watch for a golden color on top and bubbling around the edges Let it cool at least fifteen minutes so the filling sets slightly
- Garnish and Serve:
- If you like dust the top with powdered sugar or scatter lemon zest for brightness Spoon into bowls while still warm or let it chill in the fridge and scoop when cold For parties a little whipped cream makes it extra special
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My favorite part is the swirl of cream cheese that peeks out from the tangy lemon filling Each time I serve this I remember my grandmother’s love for bright fruit desserts and how she would sneak bites straight from the dish before company arrived.
Storage Tips
Store leftovers in a tight container in the refrigerator and it will stay fresh for up to four days If you want to prepare ahead freezing works perfectly Just cut cooled cake into pieces wrap individually and tuck them into a freezer safe bag or container Thaw overnight in the fridge for best results and reheat gently
Ingredient Substitutions
If you do not have lemon pie filling you can use canned or homemade fruit filling in another flavor like cherry If you run out of cake mix try vanilla or white for a subtle twist Plant based butters and dairy free cream cheese work if you need a vegan option
Serving Suggestions
This cake tastes fabulous both warm and cold For celebrations scoop into bowls with a generous spoonful of vanilla ice cream or add fresh berries and a drizzle of cream At brunch cut into smaller squares and serve with coffee or tea
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A Little History
Dump cakes like this one are classic American comfort food tracing their roots back to the fifties when simple pantry desserts became popular This lemony version feels especially sunny and your kitchen smells amazing as it bakes
Common Recipe Questions
- → Can I use homemade lemon pie filling?
Absolutely! Use homemade or canned lemon pie filling according to your preference; both work beautifully in this dessert.
- → What cake mix flavors pair well?
Lemon cake mix gives the brightest citrus punch, but vanilla or white cake mixes can create a mellow, creamy result.
- → How should I serve this dessert?
Serve it warm straight from the oven with vanilla ice cream, or chill it for a firmer, cheesecake-inspired treat.
- → Can this be made dairy-free?
Yes, swap in dairy-free cream cheese and use a plant-based butter alternative for a dairy-free option.
- → Do I need to mix the layers?
No mixing is needed! Simply layer the ingredients, and let the oven bake everything together for a textured, layered result.
- → How should I store leftovers?
Keep leftovers refrigerated for up to 4 days in an airtight container or freeze tightly wrapped portions for up to 2 months.