Lemon Cream Cheese Cake

This lemon cream cheese dump cake is the ultimate shortcut dessert that delivers impressive results with minimal effort. The combination of tangy lemon, creamy cheese, and buttery cake creates irresistible layers of flavor and texture that always leave guests asking for the recipe.

I first made this for a last minute neighborhood potluck when I had zero time to bake something elaborate. It received more compliments than desserts that took three times the effort, and has since become my secret weapon for impressing guests with almost no work.

Ingredients

• Yellow cake mix: Creates the perfect golden, buttery crust on top without any mixing
• Lemon pie filling: Provides bright, zesty flavor and creates a jammy base layer
• Cream cheese: Adds a rich, tangy middle layer that balances the sweetness perfectly
• Powdered sugar: Blends with the cream cheese for a smooth, silky texture
• Unsalted butter: Transforms the dry cake mix into a crisp, golden topping

Step-by-Step Instructions

Prepare Your Pan:

Preheat your oven to 350°F and thoroughly grease your baking dish. Make sure to get into the corners so nothing sticks after baking. A light coating of cooking spray works beautifully for this recipe.

Create the Lemon Base:

Open your can of lemon pie filling and spread it evenly across the bottom of your pan. Use a spatula to ensure it reaches all corners and creates a uniform layer that will become the foundation of your dessert.

Prepare the Cream Cheese Layer:

Beat your softened cream cheese with powdered sugar until completely smooth and fluffy. This takes about 2 minutes of mixing. Avoid cold cream cheese as it will leave lumps. Drop spoonfuls of this mixture across the lemon layer, spacing them somewhat evenly but not worrying about complete coverage.

Add the Cake Layer:

Sprinkle the dry cake mix powder directly from the box over the previous layers. Try to distribute it as evenly as possible, covering all the cream cheese and lemon filling beneath. This dry layer will magically transform during baking.

Finish with Butter:

Drizzle your melted butter all across the top of the cake mix powder. Work methodically from one side to the other to cover as much of the dry cake mix as possible. The butter helps the cake mix become golden and crisp.

Bake to Perfection:

Place your baking dish in the preheated oven for 40 to 45 minutes. You want the top to become beautifully golden with visible bubbling around the edges indicating the filling is hot. Let it cool for about 15 minutes before serving so the layers can set.

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The lemon pie filling is what makes this dessert truly special. I discovered this recipe during a particularly busy holiday season, and my mother in law was convinced I had spent hours in the kitchen making it from scratch. She still requests it at every family gathering, completely unaware of how simple it really is.

Storage Success

This dump cake keeps remarkably well in the refrigerator for up to three days in an airtight container. The texture actually improves overnight as the layers meld together. I recommend letting refrigerated leftovers sit at room temperature for about 15 minutes before serving for the best texture and flavor.

Easy Substitutions

The beauty of this recipe is how adaptable it is to what you have on hand. While lemon is my favorite, any pie filling works wonderfully in this recipe. Try cherry for a more traditional flavor or blueberry for a summer treat. You can also substitute white cake mix for the yellow if that is what you have in your pantry. For a richer flavor, try using cream cheese with a touch of lemon zest added to the mixture.

Serving Suggestions

While this dump cake is delicious on its own, adding a dollop of freshly whipped cream creates an incredible contrast to the warm, tangy filling. For special occasions, I serve it with a small scoop of vanilla ice cream that melts slightly into the warm cake. For brunch gatherings, consider serving smaller portions in pretty glasses layered with fresh berries for an elegant presentation that belies the simplicity of preparation.

Frequently Asked Questions

→ How do I store this cake?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave if desired.

→ Can I use a different type of pie filling?

Yes, you can substitute the lemon pie filling with other flavors, such as cherry or blueberry, for a unique twist.

→ Can I make this dessert ahead of time?

This cake can be made a day in advance. Let it cool completely, cover, and refrigerate. Reheat in the oven at low heat before serving.

→ Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but the overall taste may be slightly saltier. Adjust the added salt in the recipe if needed.

→ What can I serve with this cake?

This dessert pairs well with whipped cream, vanilla ice cream, or a sprinkle of powdered sugar for extra sweetness.