Lemon Dump Cake Cream Cheese

This lemon dump cake with cream cheese is the ultimate quick fix for when you crave something bright and creamy without pulling out every bowl in the kitchen. It is all about those luscious layers of tart lemon, sweet cheesecake, and the buttery crunch of cake on top—everyone goes back for seconds at potlucks and family get-togethers.

I whipped this up on a last-minute dessert run for friends and it became an instant favorite in my circle for its punchy flavor and cloudlike texture.

Ingredients

• Lemon pie filling: two cans Each gives the cake its signature citrus tang Look for filling with real lemon puree for bold flavor
• Cream cheese: eight ounces softened This makes the creamy pockets throughout Ensure it is soft for easy blending
• Granulated sugar: one third cup Sweetens the cream cheese layer and balances the tartness Opt for organic for pure cane flavor
• Large egg: Helps the cream cheese filling set smoothly Fresh eggs create a silkier texture
• Vanilla extract: one teaspoon Rounds out the flavors and adds warmth Choose pure vanilla for best results
• Yellow cake mix: one box Creates the buttery crisp topping Go for a good quality mix without artificial aftertaste
• Unsalted butter: half cup melted This ensures every crumb of topping bakes into golden deliciousness Use real butter for best flavor
• Lemon zest: from one lemon optional Adds extra zing Always zest before juicing the lemon for easier handling

Step-by-Step Instructions

Preheat Oven:

Set your oven to three hundred fifty degrees Fahrenheit Let it heat up fully so the cake bakes evenly from the start

Prepare Baking Dish:

Lightly coat a nine by thirteen inch baking dish with nonstick spray or butter This prevents sticking and makes for easier serving

Layer Lemon Filling:

Spread the lemon pie filling evenly at the bottom of your dish Use a spatula to get it right to the corners This forms the base flavor of your cake

Make Cream Cheese Layer:

In a mixing bowl combine the softened cream cheese granulated sugar large egg and vanilla extract Beat with a mixer or whisk until completely smooth No lumps should remain

Add Cream Cheese to Lemon Filling:

Drop spoonfuls of the cream cheese mixture over the lemon filling Then take the tip of a knife or a spatula and gently swirl to marble but do not fully mix You want distinct ribbons of lemon and cheesecake

Layer Cake Mix:

Evenly sprinkle the dry yellow cake mix over the entire surface Do not press down This light layering creates that craggy cake topping

Add Melted Butter:

Slowly drizzle the melted butter across the whole surface Cover as much of the dry cake mix as possible so it bakes crunchy and not powdery

Add Lemon Zest:

Sprinkle lemon zest over the top for extra brightness if using This wakes up the whole dessert

Bake:

Place in the oven and bake for forty to forty five minutes Check that the topping is golden brown and the edges are bubbling cool for fifteen minutes so it sets and is easier to serve

Serve:

Spoon into bowls or slice It is delicious warm or at room temperature and pairs amazingly with whipped cream or vanilla ice cream

Save

The cream cheese layer is what makes this cake craveworthy It always reminds me of the first summer picnic I brought it to—every last bite disappeared before the grill even cooled

Storage Tips

This cake keeps beautifully in the refrigerator simply cover tightly with foil or plastic wrap and it will stay moist for up to three days Reheat individual portions in the microwave if you like it warm or enjoy straight from the fridge for a firmer texture

Ingredient Substitutions

Try lemon cake mix for double lemon impact or use gluten free cake mix for a celiac friendly option If cream cheese is not available mascarpone works by giving the same creamy touch You can also swap in a different pie filling like cherry or blueberry for a twist

Serving Suggestions

Save

Lemon dump cake shines with a dollop of fresh whipped cream or a scoop of vanilla ice cream For brunches I love to serve it with fresh berries on the side It can be the star at potlucks or plated up for special occasions with a dusting of powdered sugar

Cultural and Historical Context

Dump cakes are a classic part of American dessert history especially loved because they came from pantry staples and required little fuss They gained popularity mid-century as box cake mixes made quick desserts accessible to everyone This lemon cheesecake version is a modern spin and makes the most of easy ingredients

Recipe FAQs

→ Can I use lemon cake mix instead of yellow?

Absolutely! Lemon cake mix will enhance the citrus flavor, giving an extra burst of lemony goodness.

→ How do I achieve a smooth cream cheese layer?

Ensure the cream cheese is fully softened and mix it well with sugar, egg, and vanilla before layering and swirling it throughout the lemon filling.

→ Is this dessert best served warm or chilled?

It can be enjoyed both ways; serve warm for a gooey texture or at room temperature for a firmer bite.

→ What toppings pair well with this dessert?

Whipped cream and vanilla ice cream both complement the tangy lemon and rich cheesecake flavors perfectly.

→ How should I store leftovers?

Keep leftovers covered in the refrigerator for up to three days to maintain freshness and flavor.

→ Is this dessert vegetarian?

Yes, it contains no meat or gelatin and is suitable for a vegetarian diet.