Lemon Cream Cheese Dump Cake Recipe

If you’re looking for a dessert that’s both ridiculously easy to make and bursting with bright, tangy flavor, you’ve found it. This lemon cream cheese dump cake is like a ray of sunshine on your plate—a mix of tangy lemon, creamy goodness, and a buttery, slightly crispy topping. No need to pull out the stand mixer or worry about fancy steps; this cake truly lives up to the “dump and bake” method. Just layer up the ingredients, slide it into the oven, and let the magic happen. Perfect for when you need a dessert that feels special but comes together with minimal effort.

this RECIPE

A little backstory 🍋

Dump cakes have been around for decades, popularized as an easy way to make a “cobbler-like” dessert with almost no prep time. Traditionally, dump cakes started with fruit pie fillings (like cherry or apple) topped with cake mix and butter. Over time, creative bakers began experimenting with different flavors and add-ins, and that’s how this lemon cream cheese version was born. It’s a fun twist on the classic, bringing that irresistible combo of lemon and cream cheese to the forefront. I love how it gives a nod to a lemon cheesecake, but with the simplicity and rustic appeal of a dump cake.

Let’s talk ingredients: the essentials and a few swaps

Here’s the beauty of this cake: it only takes five ingredients! Each one plays a key role in creating the perfect texture and flavor.

• Lemon pie filling: This is the heart of the cake, bringing that bright lemony flavor and a smooth, gooey texture. If you can’t find lemon pie filling, try using homemade lemon curd or a can of lemon pudding for a slightly different, but still delicious, result.
• White chocolate chips: These add a sweet creaminess that complements the tang of the lemon. If you’re out of white chocolate chips, you could swap in chopped white chocolate or even a sprinkling of shredded coconut for a tropical twist. Just don’t skip this ingredient; it adds a little surprise in every bite.
• Cream cheese: The cream cheese gives this cake a cheesecake-like richness that really takes it to the next level. It’s best to use full-fat cream cheese here for the creamiest texture. If you’re dairy-free, you can try a dairy-free cream cheese alternative—it won’t be exactly the same, but it’ll add a nice creaminess.
• Lemon cake mix: This is what gives the cake its structure and that extra lemon punch. If you don’t have lemon cake mix on hand, you can use vanilla or yellow cake mix and add a tablespoon of lemon zest to give it a bit of that citrus zing.
• Butter: Sliced butter pads are essential for creating a golden, crispy topping. As the butter melts, it seeps into the cake mix and gives it a slightly crunchy, buttery crust. Unsalted butter is ideal here, but if you only have salted butter, it works too—just be aware that it might add a touch more saltiness.

Essential kitchen tools for the perfect dump cake

For this recipe, you’ll need just a few basic kitchen tools. Nothing fancy here!

• Baking dish or skillet: A 9×9 or 9×13-inch baking dish works best, but a 12-inch oven-safe skillet gives it a lovely rustic look. The size of the dish affects the thickness of the cake, so if you want a slightly thicker, gooier dessert, go for the 9×9. For a thinner, crispier version, use the 9×13.
• Butter knife or small offset spatula: This comes in handy for slicing the butter into thin pads and spreading them evenly across the top. You want those little slices to be spread evenly so the cake bakes up golden and crunchy on top.
• Oven mitts: You’ll need these when you pull the hot, bubbly cake out of the oven. It’s also a good idea to place a baking sheet under your dish if it’s quite full, to catch any potential overflow.

Step-by-step: how to make lemon cream cheese dump cake

Ready to dive in? Let’s walk through this easy recipe together!

1. Preheat the oven: Set your oven to 350°F. You want it hot enough to bake everything evenly and get that golden crust on top.
2. Layer the lemon pie filling: Take your baking dish or skillet and pour in the lemon pie filling, spreading it out evenly. This is the base layer, so make sure it’s nice and even to avoid any lumpy spots.
3. Sprinkle the white chocolate chips: Evenly scatter the white chocolate chips over the lemon pie filling. This way, you’ll get little pockets of sweet, creamy goodness throughout.
4. Add the cream cheese cubes: Cube up the cream cheese into small pieces and dot them over the chocolate chips. Try to space them out well so every bite has a bit of that creamy tang.
5. Top with cake mix: Open up the lemon cake mix and carefully sprinkle it over the entire dish, covering all of the filling and cream cheese. Try to keep it as even as possible so you don’t get dry patches.
6. Arrange the butter slices: Slice the butter into small pads (about 16 pieces) and arrange them evenly on top of the cake mix. This is what creates that beautiful golden top as it melts.
7. Bake: Pop the dish in the oven and bake for about 1 hour. You’ll know it’s done when the top is golden brown and the lemon filling is bubbling around the edges. Let it cool a bit before digging in—it’s worth the wait!

Fun variations to try

Once you’ve mastered this basic recipe, try switching it up with these fun ideas!

• Berry lemon twist: Add a handful of fresh or frozen blueberries or raspberries to the lemon pie filling layer for a fruity variation. The berries pair beautifully with lemon and add an extra burst of flavor.
• Coconut lemon delight: Sprinkle shredded coconut over the white chocolate chips for a tropical twist. It adds a bit of texture and pairs surprisingly well with the lemon and cream cheese.
• Gluten-free version: Use a gluten-free lemon or vanilla cake mix. It bakes up just as beautifully and tastes delicious, so everyone can enjoy a slice!
• Vegan adaptation: Substitute dairy-free cream cheese and vegan butter, and opt for a vegan lemon cake mix. Check that the white chocolate chips are dairy-free, too—there are some great vegan versions out there.
• Chocolate lemon surprise: Replace the white chocolate chips with milk or dark chocolate chips for a slightly less sweet, more complex flavor.

How to serve and present your lemon cream cheese dump cake

This cake is gorgeous as-is, but here are a few ways to make it even more impressive for serving:

• Whipped cream or ice cream: Serve warm slices with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess against the warm, gooey cake is heavenly!
• Lemon zest garnish: Sprinkle a little fresh lemon zest on top for a pop of color and extra citrus aroma.
• Fresh berries: Scatter some fresh blueberries or raspberries around the plate for a colorful and tangy garnish.

Beverages to pair with this cake

• Iced tea: A glass of unsweetened iced tea (lemon-flavored, if you like) is a refreshing pairing. It keeps the focus on the cake’s sweetness without overwhelming your palate.
• Lemonade: Keep the lemon theme going! A cold, classic lemonade complements the cake’s flavor beautifully, adding a bit of extra zing.
• Sparkling water with citrus: A simple sparkling water with a twist of lemon or lime is light, bubbly, and refreshing—perfect for cutting through the richness of the cake.
• Herbal tea: Try a mild herbal tea like chamomile or mint. The subtle flavors won’t compete with the cake, but they’ll add a cozy touch to the experience.

Storing and reheating tips

If you happen to have leftovers (a rare occurrence!), you can store them in the fridge. Cover the baking dish with plastic wrap or transfer slices to an airtight container. The cake will keep well in the fridge for about 3-4 days.

To reheat, pop a slice in the microwave for about 15-20 seconds, just enough to warm it through and get the filling gooey again. You can also enjoy it cold—some people actually prefer it that way! Just know that the top won’t be as crispy after storing, but the flavors will still be fantastic.

Adjusting for different serving sizes

This recipe makes about 8 servings, but you can easily scale it up or down. For a larger crowd, double the ingredients and bake it in a larger baking dish (like a 9×13 pan). Just watch the baking time, as a thicker cake may need a few extra minutes in the oven. For a smaller cake, halve the ingredients and bake in a smaller dish, like a 6-inch skillet, checking for doneness a little earlier.

FAQs

Q: Can I use a different flavor of cake mix?
A: Absolutely! Vanilla or yellow cake mix will work well, though you won’t get that extra lemony punch. You could also try a white cake mix with some added lemon zest.

Q: Do I have to use a skillet, or can I use a regular baking dish?
A: A regular baking dish works perfectly! I love using a skillet for the rustic look, but it’s purely optional.

Q: Can I make this ahead of time?
A: Yes, you can make it a few hours ahead, but it’s best enjoyed warm from the oven. Reheat it briefly in the microwave to refresh it if needed.

Q: How do I know when it’s done baking?
A: Look for a golden-brown top and bubbly filling around the edges. The top should be slightly crisp, and the middle should feel set.

Q: Can I freeze leftovers?
A: You can, but the texture may change a bit. Wrap individual slices well and freeze for up to a month. Thaw in the fridge before reheating.

This lemon cream cheese dump cake is simple, satisfying, and sure to become a family favorite. Give it a try, and don’t be afraid to put your own twist on it. Enjoy!

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