Lemon Cream Cheese Dump Cake is like a little slice of sunshine on your dessert table, bursting with citrusy goodness in every forkful. This beginner-friendly dessert brings together layers of zesty lemon flavor, creamy cheesecake, and a crumbly topping that feels almost too decadent to be so easy. With just a handful of simple ingredients—lemon cake mix, cream cheese, lemon pie filling, and pantry staples—you’ll have a show-stopping treat ready in under an hour. The magic happens when the sweet-and-tangy filling mingles with the buttery crumbs, creating a symphony of textures and tastes that’ll make your taste buds dance. Whether you’re whipping this up for a family gathering, potluck, or just a cozy night in, it’s guaranteed to be the star of the show.
This delightful dessert requires only about 15 minutes of active prep time, then bakes for 35–40 minutes before resting for 10 minutes—perfect for busy schedules or last-minute guests. Each serving clocks in at roughly 350 calories, making it an indulgent yet reasonable way to satisfy your sweet tooth. The subtitle says it best: Bring a burst of citrus sunshine to your dessert table with this easy Lemon Cream Cheese Dump Cake! From the very first bite, you’ll taste the bright lemon pie filling melding with a smooth, tangy cheesecake layer, all nestled under a golden, buttery crust. Trust me, once you try it, you’ll be reaching for lemons in every dessert you make!
KEY INGREDIENTS IN LEMON CREAM CHEESE DUMP CAKE
Let’s dive into the key players that make this Lemon Cream Cheese Dump Cake so irresistible. Each ingredient has a special role—whether it’s building structure, adding zippy flavor, or creating that dreamy, creamy layer.
- Lemon cake mix
This pre-mixed blend of flour, sugar, and lemon flavor forms the crumbly topping and base crust. It provides a bright citrus backbone and saves you the time of measuring individual dry ingredients.
- Egg
Acting as a binder, the egg holds the buttery crumbs together so you get a cohesive crust that browns beautifully without falling apart.
- Vanilla extract
A splash of vanilla deepens the sweetness and adds a warm, aromatic note that balances the tart lemon elements.
- Unsalted butter
Melted butter enriches the crumb mixture, creating a tender, golden-brown topping. Using unsalted allows you to control the saltiness perfectly.
- Cream cheese
This rich, smooth component becomes the luscious cheesecake layer. When beaten until fluffy, it adds a silky texture that pairs wonderfully with lemon.
- Powdered sugar
Whisked into the cream cheese, this fine sugar sweetens and stabilizes the cheesecake layer, ensuring it sets nicely.
- Lemon pie filling
The canned filling is your shortcut to bold, tangy lemon flavor. It blankets the cheesecake layer in juicy, citrusy goodness without extra fuss.
- Water
A light drizzle of water on top helps the crumbs steam and bake up tenderly, preventing them from drying out.
HOW TO MAKE LEMON CREAM CHEESE DUMP CAKE
Before we jump into the step-by-step instructions, let’s talk about the overall process. This dessert is all about layering flavors and textures: a buttery crumb crust, a creamy cheesecake middle, a vibrant lemon filling, and a golden crumbly top. With simple techniques like preheating the oven, beating the cream cheese until fluffy, and pressing the crust firmly, you’ll transform humble ingredients into a crowd-pleaser that feels gourmet.
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish generously with butter or cooking spray to ensure easy release and an even browning on the edges.
2. In a large mixing bowl, combine the lemon cake mix, one large egg, and melted butter. Stir until the mixture becomes uniformly crumbly—these crumbs will form the cake’s delicate crust and topping.
3. Spread half of the crumb mixture evenly into the prepared baking dish and press it down gently with the back of a spoon or your fingers to form a compact crust that bakes up crisp and golden.
4. In a separate bowl, beat the cream cheese using an electric mixer until smooth and fluffy. Gradually add in the powdered sugar and vanilla extract while continuously beating until creamy and well combined—this creates the luscious cheesecake layer.
5. Spread the cream cheese mixture over the crust in the baking dish, ensuring it’s distributed evenly for a uniform bite in every slice.
6. Pour the lemon pie filling over the cream cheese layer and use a spoon to spread it out, covering the entire surface with that vibrant, tangy filling.
7. Add the remaining crumb mixture from step 2 on top of the lemon pie filling layer, spreading it evenly to create the final crumbly crown.
8. Gently drizzle the water over the top layer—this helps the crumbs bake up tender and lightly steamed rather than dry.
9. Bake in the preheated oven for 35–40 minutes or until the top is golden brown and the center is set but still slightly jiggly.
10. Once baked, remove the cake from the oven and allow it to cool completely in the dish before slicing and serving to ensure clean cuts and fully set layers.
SERVING SUGGESTIONS FOR LEMON CREAM CHEESE DUMP CAKE
Serving this lemon dump cake is all about elevating its bright citrus notes and creamy layers. Whether you’re hosting a backyard barbecue or enjoying a quiet evening dessert, these suggestions will help you present a gorgeous plate every time.
- Whipped cream swirl – Pipe or dollop freshly whipped cream on each slice for added lightness. The airy sweetness pairs perfectly with the tangy filling and adds an elegant finish.
- Vanilla ice cream – Serve warm squares alongside a scoop of smooth vanilla bean ice cream. The contrast between the hot cake and melting ice cream creates a dreamy, comforting experience.
- Toasted coconut flakes – Sprinkle golden-brown coconut flakes over the top just before serving. The crunchy texture and tropical hint underscore the lemon’s brightness.
- Chopped pistachios – Scatter finely chopped pistachios on each plate for a pop of green color and a nutty crunch that complements the smooth cheesecake layer.
HOW TO STORE LEMON CREAM CHEESE DUMP CAKE
To keep your Lemon Cream Cheese Dump Cake tasting fresh and delicious, proper storage is key. Thanks to its creamy cheesecake layer and moist crumb, this dessert stays lovely for a few days if you follow these tips:
- Store in an airtight container in the refrigerator for up to three days. Chilling helps the layers set and keeps the cream cheese layer firm and luscious.
- For longer storage, wrap individual slices in plastic wrap and place them in a resealable freezer bag. Freeze for up to one month, then thaw in the fridge overnight before serving.
- If you plan to serve within a few hours, leave the cake covered at room temperature on the counter in a cake dome or loosely tented with foil—just avoid direct sunlight or heat sources.
- To re-crisp the top before serving leftovers, pop slices under a preheated broiler for 1–2 minutes, watching closely until the crumbs are golden once more.
CONCLUSION
All in all, this Lemon Cream Cheese Dump Cake is a vibrant, easy-to-make dessert that brings a burst of citrus sunshine to any occasion. From the moment you mix that crumbly batter to the time you dive into the first forkful of creamy, tangy layers, you’re in for a delightful treat that feels like a hug from your oven. The beginner-friendly steps and minimal prep time make it perfect for bakers of any skill level—just 15 minutes of hands-on work and a short bake time, and you’ve got a dessert worthy of company. Don’t forget the flexibility: top it with whipped cream, ice cream, or toasted coconut for a personalized twist that will have everyone asking for seconds.
Feel free to print this article and tuck it into your recipe binder for whenever you need a quick, crowd-pleasing dessert. You can also save it digitally to revisit the ingredients, instructions, and serving tips any time. Below, you’ll find a helpful FAQ section to answer any burning questions you might have. If you give this recipe a spin, I’d love to hear how it turned out—drop a comment with your feedback, variations you tried, or any questions that popped up while baking. Happy baking, and here’s to many more sweet, lemony adventures in your kitchen!
Lemon Cream Cheese Dump Cake
Description
With layers of zesty lemon flavor, creamy cheesecake, and a crumbly topping, this dump cake is a simple yet delightful treat perfect for any occasion.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish generously with butter or cooking spray.
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In a large mixing bowl, combine the lemon cake mix, one large egg, and melted butter. Stir until the mixture becomes crumbly.
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Spread half of the crumb mixture evenly into the prepared baking dish and press it down gently to form a crust.
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In a separate bowl, beat the cream cheese until smooth and fluffy. Gradually add in the powdered sugar and vanilla extract while continuously beating until creamy and well combined.
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Spread the cream cheese mixture over the crust in the baking dish, ensuring it is distributed evenly.
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Pour the lemon pie filling over the cream cheese layer and spread it with a spoon if necessary to cover the entire dish.
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Add the remaining crumb mixture from step 2 on top of the lemon pie filling layer, spreading it evenly.
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Gently drizzle the water over the top layer to help the cake crumbs bake up nicely.
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Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the center is set.
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Once baked, remove the cake from the oven and allow it to cool completely in the dish before slicing and serving.
Note
- For added texture, top with chopped nuts or shredded coconut before baking.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- For a more intense lemon flavor, consider adding the zest of one lemon to the cream cheese mixture.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
