If you love the zesty brightness of lemon bars and the decadent richness of cheesecake, this Lemon Cream Cheese Dump Cake is your new favorite dessert. While most dump cakes rely solely on fruit and cake mix, this version introduces “dollops” of sweetened cream cheese that melt into the lemon filling as it bakes. The result is a multi-layered masterpiece with a buttery, golden crust, a tart lemon center, and pockets of creamy vanilla cheesecake. It is the perfect low-effort, high-impact dessert for spring brunches, summer potlucks, or any day that needs a little sunshine.
Why This Recipe Works
- The Cheesecake Factor: Adding cream cheese elevates the standard dump cake from a simple cobbler alternative to a sophisticated, creamy dessert that tastes like a lemon-swirl cheesecake.
- Effortless Layering: There is no need for complicated mixing. By “dumping” the ingredients in a specific order, the oven does all the work of creating the distinct textures and layers.
- Balanced Acidity: The sweetness of the condensed milk or cake mix is perfectly offset by the sharp tang of the lemon filling and the slight savoriness of the cream cheese.
- Crowd-Sized Convenience: Baked in a standard 9×13 pan, this recipe is incredibly easy to portion out and serve to a large group, and it tastes just as good cold as it does warm.
Recipe Details
- Prep Time: 10 Minutes
- Cook Time: 35–40 Minutes
- Total Time: 50 Minutes
- Yield: 12–15 Servings
- Difficulty: Very Easy
Ingredients
- 2 cans (21 oz each) Lemon Pie Filling
- 8 oz Cream Cheese, softened
- 1/2 cup Powdered Sugar (to sweeten the cream cheese)
- 1 Box (approx. 15 oz) Yellow or White Cake Mix
- 3/4 cup (1.5 sticks) Unsalted Butter, melted
- Optional: 1/2 cup Shredded Coconut or Sliced Almonds for a tropical/nutty crunch.
Instructions
- Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Fruit Base: Spread both cans of lemon pie filling evenly across the bottom of the dish.
- The Cream Cheese Layer: In a small bowl, whip together the softened cream cheese and powdered sugar until smooth. Drop small spoonfuls (dollops) of this mixture over the lemon filling. Use a knife to gently swirl them slightly, but don’t over-mix—you want those distinct pockets of cream cheese!
- The Dump: Sprinkle the dry cake mix evenly over the top of the lemon and cream cheese layers.
- The Butter Seal: Drizzle the melted butter slowly over the cake mix, covering as much of the dry powder as possible.
- Bake: Bake for 35–40 minutes until the edges are bubbling and the top is a beautiful golden brown.
- Serve: Let it cool for at least 20 minutes to allow the layers to set. Serve warm with whipped cream or cold for a more “cheesecake” like experience.
Conclusion
This Lemon Cream Cheese Dump Cake is a game-changer for anyone who loves easy baking. It takes the “dump and bake” concept and gives it a gourmet makeover that will leave your guests wondering how you achieved such a complex flavor profile. With its buttery crunch and velvety lemon-cream center, it is a bright and refreshing treat that captures the essence of a perfect citrus dessert.
(FAQ)
Q: Can I use low-fat cream cheese?
A: You can, but full-fat cream cheese provides a much better “melt” and a richer flavor. Neufchâtel is a good middle-ground if you want to save a few calories without sacrificing too much texture.
Q: Why is my cake topping patchy?
A: If you see dry spots of cake mix after baking, it means the butter didn’t reach those areas. Next time, try to be more thorough with the drizzle, or you can use a fork to lightly pat the butter into the dry spots before it goes in the oven.
Q: Does this need to be refrigerated?
A: Because of the cream cheese, leftovers should be stored in the refrigerator in an airtight container for up to 4 days.
