Description

Lemon lovers, rejoice! This Lemon Cream Cheese Dump Cake is the perfect balance of tangy and sweet, with creamy layers and a buttery topping that melts in your mouth. Whether you’re hosting a gathering or craving a quick and easy dessert, this recipe is your go-to option. With minimal prep time and maximum flavor, it’s a win-win for every occasion.

Ingredients

1 box lemon cake mix
1 can (20 oz) lemon pie filling
8 oz cream cheese, softened
1/2 cup unsalted butter, melted

Instructions

Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure easy removal of the cake later.

Dump the Cake Mix
Pour the lemon cake mix directly into the prepared baking dish. Spread it evenly to create the base layer of the cake.

Add Lemon Pie Filling
Spoon the lemon pie filling over the cake mix, ensuring even coverage. The tangy pie filling brings a burst of flavor to every bite.

Cream Cheese Layer
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Drop spoonfuls of cream cheese over the lemon pie filling layer. The cream cheese adds a luscious, velvety texture.

Melted Butter Finish
Drizzle the melted butter evenly over the top of the cake. This ensures a golden, buttery crust once baked.

Bake to Perfection
Place the dish in the preheated oven and bake for 40-45 minutes. You’ll know it’s ready when the edges turn golden brown, and a toothpick inserted in the center comes out clean.

Serve and Enjoy
Allow the cake to cool slightly before serving. Slice into squares and enjoy it as is, or elevate it with a dusting of powdered sugar or a dollop of whipped cream for added indulgence.

Why You’ll Love This Recipe
This Lemon Cream Cheese Dump Cake is a dream dessert for busy days. It’s quick to assemble, requires minimal ingredients, and delivers a dessert that’s bursting with flavor. The combination of zesty lemon, rich cream cheese, and buttery topping makes it irresistible.

Notes

Serving Suggestions

Serve the Lemon Cream Cheese Dump Cake slightly warm for a gooey, melt-in-your-mouth experience.
Add a scoop of vanilla ice cream or a dollop of whipped cream to balance the tangy lemon flavor with creamy sweetness.
Garnish with fresh lemon zest for an extra pop of citrus and a professional touch.

Storage Tips

Refrigeration: Store any leftovers in an airtight container in the refrigerator. The cream cheese layer makes refrigeration necessary to keep the cake fresh. It will stay good for up to 4-5 days.
Freezing: If you’d like to enjoy the cake later, cut it into individual portions, wrap them tightly in plastic wrap, and store in an airtight freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: To enjoy the cake warm, reheat individual slices in the microwave for 15-20 seconds