Lemon Cream Cheese Dump Cake is a lively.Hi, I’m Barbara Anderson—the creator behind KoyaRecipes.com. This is where I share my love for simple, flavorful meals that make everyday cooking feel easy and joyful. From weeknight-friendly one-pan dinners to sweet treats that brighten your day, every recipe is designed with comfort, flavor, and real-life ease in mind. My passion for cooking started in my grandmother’s cozy kitchen. I grew up measuring flour by feel, learning family secrets, and discovering the joy of feeding the people you love. Those memories still guide me today. Now, as a busy mom, the kitchen is the heart of our home—where we laugh, taste, and create moments that matter. That same love of family and food inspires everything I share here on Koya Recipes.
Table of Contents
Table of Contents
Why You’ll Love This Lemon Cream Cheese Dump Cake
The story behind the recipe
I first discovered this cake when I was in between dinner prep and helping my kids with homework. I wanted something sweet but didn’t have time for elaborate baking. With pantry-staples and a bit of inspiration, this “dump” method became my go-to. Using a boxed cake mix, a can of lemon pie filling, and cream cheese felt like shortcut magic. And it reminded me of my grandmother’s kitchen where simplicity was celebrated. That’s how this recipe joined the collection of Heavenly Cooking Recipes here on Koya Recipes.
Key reasons this recipe stands out
- The bright citrus flavour gives this cake a lively zip that lemon lovers will adore.
- The cream cheese layer adds richness and a silky texture that elevates the dessert beyond typical “cake-mix” treats.
- The dump cake method makes this an easy, no-fuss option — perfect for weeknight dessert or spontaneous entertaining.
- You can choose an 8×8 cake recipes or a larger pan, so it fits whether you’re serving a few or a crowd.
- It hits the sweet-tart balance beautifully — the lemon pie filling + cream cheese + cake mix come together for something memorable.
Ingredients
Detailed ingredient list with tips and substitutions
Here’s what you’ll need and how to think about alternatives:
| Ingredient | Amount | Tips / Substitutions |
|---|---|---|
| Lemon pie filling | 1 (21-oz) can (or about 2 × 12-oz jars lemon curd) | You can use lemon curd instead of pie filling — slightly richer. girl. Inspired.+1 |
| Cream cheese | 8 oz (softened) | Use full-fat for best texture; dairy-free version works if needed. |
| Cake mix | 1 (15–15.25-oz) box (yellow or lemon flavour) | Lemon cake mix gives extra citrus zing; yellow gives more balanced. Emma’s Cake Studio+1 |
| Butter, unsalted | ½ cup (1 stick) thinly sliced or melted | Covering the cake mix layer evenly is key. 12 Tomatoes+1 |
| Optional: Lemon zest, powdered sugar (for topping) | As desired | Zest adds fresh zing; powdered sugar gives sweet finish. |
Ingredient notes or pro tips
- Soften the cream cheese to room temperature so it spreads or melts smoothly — helps avoid lumps.
- If using lemon cake mix, you’ll get stronger lemon flavour; yellow cake mix gives a milder backdrop.
- Ensure the butter layer covers as much of the cake mix as possible — gaps can leave dry patches.
- You could scale down to an 8×8 cake recipes size if you want a smaller batch.
- Because we’re layering rather than stirring, don’t mix the cake mix into the filling — just dump and bake.
How to Make Lemon Cream Cheese Dump Cake
Step-by-step cooking instructions
Below is a clear sequence of actions to follow:
- Preheat the oven to 350 °F (175 °C). Grease an 8×8 or 9×13 inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the prepared dish, reaching the corners.
- Cut the softened cream cheese into cubes (or spoon blobs) and distribute them evenly over the lemon filling.
- Sprinkle the dry cake mix evenly over the cream cheese layer — do not stir.
- Place thin slices of butter across the surface of the cake mix, trying to cover as much as possible. Alternatively, melt the butter and drizzle evenly.
- Bake for approx. 35-40 minutes (larger pan) or until the top is golden brown and the filling is bubbling.
- Allow the cake to rest about 15-20 minutes before slicing — this helps the layers set and enhances flavour.
- Serve warm (or at room temperature) perhaps with whipped cream or vanilla ice cream.
Common variations or flavour adjustments
- Use lemon cake mix instead of yellow if you want more pronounced lemon flavour.
- Swap the lemon pie filling for a different fruit filling (e.g., blueberry, cherry) and call it a fruit-cheesecake dump cake version.
- Add fresh lemon zest into the cream cheese layer or on top for extra zing.
- Drizzle melted butter instead of butter slices if you prefer a more uniform crust.
- Make it smaller by using an 8×8 dish (fits “8×8 cake recipes” theme) if you’re serving fewer people.
How to Serve Lemon Cream Cheese Dump Cake
Serving suggestions and pairings
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream — the contrast of warm and creamy is irresistible.
- Pair it with fresh berries or lemon slices for a bright, fresh contrast.
- A drizzle of lemon glaze or powdered sugar adds polish.
- For a beverage pairing: a light sparkling lemonade, or 7 Up-based drink complements the citrus theme (tying the “Recipes Using 7 Up” keyword).
- For special events or potlucks (think “A Quick Spoonful Recipes”), this dessert travels well and can be served straight from the baking dish.
How to make it look beautiful on the plate
- Slice into even squares using a hot knife (run under warm water then dry) to get clean edges.
- Plate on white or light-coloured dish to show off the vibrant yellow and creamy layers.
- Garnish with a twist of lemon peel or a mint leaf for colour.
- If serving a crowd, you could dust the top of the entire baking dish with powdered sugar just before serving for an elegant finish.
Part 5: How to Perfect Lemon Cream Cheese Dump Cake
Expert tips for success
- Use full-fat cream cheese and let it soften completely — this ensures a smooth middle layer.
- Make sure the butter covers the cake mix layer sufficiently. Thin slices or melted butter work best.
- Let your cake rest for 15–20 minutes after baking — this helps the layers set, which means cleaner slices and better flavour.
- If using a larger dish (9×13) vs. 8×8, adjust bake time accordingly until the centre is set and edges are bubbling.
Troubleshooting advice
- If the top is still dry and powdery after baking, it means the butter didn’t cover enough — next time slice thinner or drizzle melted butter.
- If the cream cheese layer is runny, likely the cream cheese wasn’t softened or the bake time was too short. Allow it to soften fully and bake until centre is set. Emma’s Cake Studio
- If edges are over-browning before centre is done, you may want to cover loosely with foil for the last 5 minutes.
- If it seems too lemon-intense, switch to yellow cake mix instead of lemon cake mix for next time.
Common Mistakes to Avoid
Typical cooking or prep errors
- Stirring the layers rather than dumping and layering. Dump cakes rely on the layering for texture.
- Using cold cream cheese — this can make the middle layer lumpy or uneven.
- Not evenly distributing the butter — results in dry spots or uneven baking.
- Cutting into the cake too soon while it’s still very hot — the layers may still be too loose.
- Using incorrect pan size without adjusting baking time, which can lead to under- or over-baking.
How to fix or prevent them
- Ensure you follow the layering order: pie filling → cream cheese cubes → cake mix → butter.
- Let cream cheese sit out until soft; if pressed for time, you can cube it and let it sit at room temperature ~10 min.
- Use thin slices of butter or melted butter and inspect to see top is mostly covered.
- After baking, wait at least 15 minutes before slicing; for best texture wait 20-30 minutes.
- Choose either 8×8 for a thicker cake or 9×13 for thinner layers, and keep an eye as baking finishes — remove when golden and bubbling.
Part 7: Storage & Reheating Instructions
Best way to store leftovers
- Once cooled to room temperature, cover the dish tightly with plastic wrap or transfer slices to an airtight container.
- Store in the refrigerator up to 3-5 days. Some sources suggest up to 5 days.
- You can freeze individual slices: wrap each portion in parchment + foil, then foil-wrap again and freeze up to 2-3 months. That Oven Feelin
Reheating methods that maintain flavour and texture
- Microwave individual slices for 20-30 seconds until warm — serve immediately with ice cream.
- For a whole dish: cover with foil and warm in a 300 °F (150 °C) oven for ~10-15 minutes.
- If frozen, thaw overnight in the refrigerator then reheat as above.
- After reheating you might sprinkle a little fresh lemon zest or powdered sugar to revive freshness.
Frequently Asked Questions (FAQs)
Can I use a different cake mix flavour instead of lemon or yellow?
Yes you can swap in white cake mix or vanilla. If you choose a different flavour, note that the lemon pie filling will still provide the lemon flavour. For example, using vanilla will tone down the citrus and result in a milder dessert.
What size baking dish should I use and how does it affect baking time?
You can use either an 8×8-inch or a 9×13-inch baking dish. An 8×8 will give thicker layers and may require the same or a slightly longer bake time. A 9×13 gives thinner layers and may bake a bit faster. Always bake until the top is golden and the centre is bubbling.
Can I replace the lemon pie filling with something else?
Absolutely. You can use lemon curd, or other fruit pie fillings like blueberry, cherry, or pineapple to make a different twist. Using lemon curd will slightly change texture and richness.
Is this recipe really “dump cake” and what does that mean?
Yes the term “dump cake” refers to a dessert where you literally “dump” or layer canned filling, boxed cake mix, and butter (and in this case cream cheese) into a dish without mixing, then bake. The ease and minimal mixing is what defines it. All Things Mamma
Lemon Cream Cheese Dump Cake is one of those desserts that feels as special as it tastes while requiring minimal effort. Whether you’re after Easy Limited Ingredient Desserts or something from your “A Quick Spoonful Recipes” list, this cake delivers. Try it as part of your next meal or potluck, and I’d love to hear how yours turns out—feel free to leave feedback at KoyaRecipes.com or tag me when you share. Happy baking—and enjoy every sweet, tangy bite!
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Lemon Cream Cheese Dump Cake – Easy, Bright & Crowd-Friendly Dessert
This easy Lemon Dump Cake combines zesty lemon pie filling, rich cream cheese, and buttery cake mix into a sweet, tangy, and satisfying dessert with minimal prep.
- Total Time: 50 minutes
- Yield: 8–10 servings 1x
Ingredients
1 box lemon cake mix
1 can (21 oz) lemon pie filling
8 oz cream cheese, softened
½ cup unsalted butter, melted
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Spread the lemon pie filling evenly in the bottom of the baking dish.
3. In a small bowl, beat the cream cheese until smooth. Drop spoonfuls of the cream cheese over the pie filling.
4. Evenly sprinkle the dry lemon cake mix over the cream cheese layer (do not mix).
5. Pour the melted butter evenly over the top of the cake mix.
6. Bake for 35-40 minutes, or until the top is golden brown and the cake is bubbling around the edges.
7. Let cool slightly before serving. Optional: Top with whipped cream or powdered sugar.
Notes
For best results, ensure the cream cheese is fully softened for easy spreading.
Top with whipped cream, vanilla ice cream, or a dusting of powdered sugar for extra indulgence.
Store leftovers in the refrigerator for up to 3 days; reheat before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 601
- Sugar: 54g
- Sodium: 815mg
- Fat: 31.6g
- Carbohydrates: 91g
- Protein: 6g
