This Lemon Cream Cheese Dump Cake is a simple yet indulgent dessert that combines the tangy freshness of lemon with the creamy richness of cream cheese. It is one of the easiest cakes to prepare, requiring minimal effort with maximum flavor. Perfect for family gatherings, potlucks, or when you want to treat yourself, this cake brings together a delightful blend of textures—soft, creamy, and slightly crunchy on top. With just a few ingredients and quick steps, you can have a bakery-worthy dessert ready to impress.
Ingredients
- 1 box lemon cake mix
- 2 cans lemon pie filling (21 oz each)
- 1 package cream cheese (8 oz, softened)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts or shredded coconut (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Spread the lemon pie filling evenly in the bottom of the dish.
- In a bowl, beat the softened cream cheese, sugar, and vanilla until smooth. Drop spoonfuls of the cream cheese mixture over the pie filling without spreading too much.
- Sprinkle the dry lemon cake mix evenly on top. Drizzle the melted butter over the cake mix and sprinkle nuts or coconut if using. Bake for 40–45 minutes until golden and bubbly. Let it cool slightly before serving warm or chilled.
Servings
This recipe serves approximately 10–12 people.
Nutritional Info (per serving, approx.)
- Calories: 320
- Fat: 16g
- Carbohydrates: 40g
- Protein: 4g
- Sugar: 28g
- Fiber: 1g
- Sodium: 310mg
Notes
This cake is best enjoyed warm with a scoop of vanilla ice cream or chilled for a firmer texture. You can also try substituting lemon pie filling with blueberry or raspberry for a fruity twist. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tips
- For an extra tangy flavor, add a tablespoon of fresh lemon zest into the cream cheese mixture.
- Make sure the butter is evenly drizzled to avoid dry patches in the cake mix topping.
- If you prefer a lighter version, use reduced-fat cream cheese and less sugar.
- Serve with whipped cream for a creamy balance to the tangy lemon flavor.
Health Benefits
Lemons are rich in vitamin C, which helps strengthen the immune system and promotes healthy skin. Cream cheese, when eaten in moderation, provides calcium for strong bones. The combination of lemon and cream cheese in this cake gives a refreshing flavor that satisfies dessert cravings without overly heavy richness. Adding nuts can also provide healthy fats and protein. While this cake is a treat, enjoying it in moderation can fit into a balanced diet.
Q & A
Q: Can I use other cake mix flavors instead of lemon?
A: Yes, vanilla or white cake mix pairs well with lemon pie filling.
Q: How do I know when the cake is done?
A: The top should be golden brown and slightly crispy while the filling should be bubbly.
Q: Can I make this ahead of time?
A: Absolutely. Bake it a day before, refrigerate, and serve chilled or warm it slightly before serving.
Q: Can I freeze Lemon Cream Cheese Dump Cake?
A: Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.