Easy Lemon Cream Cheese Dump Cake

Introduction & Inspiration

Get ready for possibly the easiest “cake” you’ll ever make that tastes incredibly delicious! This Lemon Cream Cheese Dump Cake lives up to the “dump cake” name – it’s all about simple layering with minimal mixing, resulting in a delightful dessert bursting with bright lemon and tangy cream cheese flavors, all nestled between buttery cake mix crumbles.

My inspiration for this recipe comes from a deep appreciation for truly effortless desserts that still deliver big on flavor. Dump cakes are brilliant for their simplicity, and adding layers of lemon pie filling and a quick cheesecake-like mixture takes the basic concept to a whole new level of deliciousness.

This dump cake is perfect for potlucks, last-minute gatherings, or anytime you need a crowd-pleasing dessert without spending hours in the kitchen. It’s sweet, tangy, creamy, and requires almost no effort! It is a perfect dessert for beginners.

Nostalgic Appeal / Comfort Factor

Dump cakes are pure nostalgic comfort food for many, reminiscent of church suppers, family reunions, and easy weeknight desserts from childhood. They represent simple, satisfying sweetness made with accessible pantry staples. The flavors here – bright lemon and tangy cream cheese – also tap into nostalgic feelings associated with lemon bars, lemon meringue pie, or classic cheesecake.

This recipe combines the ultra-easy method of a dump cake with these beloved comforting flavors. The result is a warm, gooey, satisfying dessert that feels both incredibly simple and wonderfully indulgent.

It’s the kind of effortless treat that brings back fond memories while creating new ones around the table. A perfect comfort food dessert.

Homemade Focus (Ultra-Easy Assembly)

Let’s be clear: the magic of this recipe lies in its clever use of convenience items – specifically, boxed cake mix and canned lemon pie filling. This is “homemade” in the sense that you are assembling these components at home, along with a very simple, quick-to-mix cream cheese layer, to create a unique baked dessert.

The homemade effort here is minimal, focused entirely on layering the ingredients in the pan. There’s no complex batter to make or frosting to whip. It celebrates the genius of simple assembly yielding delicious results.

It’s the perfect example of a semi-homemade dessert that delivers comforting, satisfying flavor with truly minimal effort, making homemade treats accessible to everyone. The perfect balance between homemade and store-bought ingredients.

Flavor Goal

The primary flavor goal is a delightful explosion of sweet, tart, and creamy lemon-cheesecake flavors, balanced by a buttery cake crumble. The lemon pie filling should provide an intense burst of sweet and tart lemon flavor and a smooth, gooey texture.

The cream cheese layer adds richness, tanginess, and a distinct cheesecake-like flavor and creamy texture. The cake mix, combined with melted butter, forms both the bottom crust and the top crumble, offering a buttery, slightly sweet, tender component.

The overall experience should be a sweet, tangy, multi-textured dessert – gooey lemon, creamy cheesecake, and tender cake crumble in every bite. A perfect balance between flavour and texture.

Ingredient Insights

• Yellow Cake Mix (or Lemon Cake Mix): Used dry and combined with melted butter. Forms both the bottom base layer and the top crumble. Using lemon cake mix enhances the lemon flavor.
• Unsalted Butter (Melted): Mixed with the dry cake mix to create the buttery crust/crumble layers.
• Lemon Pie Filling (Canned): Provides the intense lemon flavor and gooey filling layer. The recipe suggests 1.5 to 2 cans (21 oz each) – use the larger amount for more lemon filling.
• Cream Cheese (Softened): The base of the cheesecake layer. Must be well softened for a smooth mixture. Use full-fat block style.
• Granulated Sugar: Sweetens the cream cheese layer.
• Egg: Helps the cream cheese layer set slightly during baking. Room temperature preferred.
• Vanilla Extract: Adds flavor depth to the cream cheese layer.
• Lemon Zest: Adds bright, fresh lemon aroma and flavor to the cream cheese layer, enhancing the pie filling.
• Optional: Powdered Sugar: For dusting the finished cake.

Essential Equipment

• 9×13 Inch Baking Pan: Standard size for dump cakes. Needs to be greased.
• Large Bowl: For mixing the cake mix and melted butter.
• Medium Bowl: For mixing the cream cheese layer ingredients.
• Electric Mixer (Handheld or Stand Mixer): Optional but helpful for getting the cream cheese mixture smooth. A whisk or sturdy spoon also works.
• Spatula or Spoon: For spreading layers.
• Measuring Cups & Spoons:

Ingredients

(Based on 1x column)

Crust & Topping Base:

• ▢ 1 box yellow cake mix (15.25 oz size) (or lemon cake mix)
• ▢ 3/4 cup unsalted butter, melted

Fillings:

• ▢ 1.5 to 2 cans (21 oz each) lemon pie filling
• ▢ 12 oz cream cheese (1.5 blocks), softened
• ▢ 3/4 cup granulated sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ Zest of 1 lemon

Optional Garnish:

• ▢ Powdered sugar for dusting

Step-by-Step Instructions

1. Preheat Oven and Prepare Pan:

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking pan.

2. Prepare the Cake Mix Base/Crumble:

• In a large bowl, combine the dry yellow (or lemon) cake mix and the melted butter.
• Mix with a fork or spoon until the mixture is crumbly and the butter is evenly distributed throughout the cake mix.

3. Layer the Crust Base:

• Spread about half of this crumbly cake mix mixture evenly over the bottom of the prepared 9×13 inch baking dish.
• Gently press it down lightly with your fingers or the back of a spoon to create a base layer.

4. Add the Lemon Filling:

• Spoon the lemon pie filling (use 1.5 or 2 cans, depending on how much lemon filling you like) evenly over the cake mix base layer. Spread it out gently.

5. Make the Cream Cheese Layer:

• In a separate medium bowl, beat together the softened cream cheese and granulated sugar until smooth (using an electric mixer makes this easiest).
• Beat in the egg, vanilla extract, and lemon zest until fully combined and smooth.

6. Layer the Cream Cheese Mixture:

• Spoon dollops of the cream cheese mixture evenly over the lemon pie filling layer.
• Gently spread the cream cheese mixture to cover the lemon filling as much as possible (it doesn’t have to be perfectly even).

7. Add Topping Crumble:

• Sprinkle the remaining half of the cake mix/butter crumble mixture evenly over the cream cheese layer. It’s okay if some cream cheese peeks through – this creates the rustic crumble effect.

8. Bake:

• Place the baking pan in the preheated oven.
• Bake for 35-40 minutes. The cake is done when the topping is golden brown and slightly crispy, and the cream cheese layer appears set and is no longer overly jiggly in the center.

9. Cool and Serve:

• Allow the Lemon Cream Cheese Dump Cake to cool in the pan on a wire rack for at least 45 minutes before slicing and serving. It needs time to set properly as it cools.
• Optionally, dust the cooled cake with powdered sugar just before serving.
• Serve warm or at room temperature. It’s delicious on its own or paired with vanilla ice cream or whipped cream.

Troubleshooting

• Topping Dry/Powdery: Didn’t mix the melted butter thoroughly enough into the dry cake mix, or perhaps needed slightly more butter. Ensure all the cake mix is moistened by the butter.
• Topping Burnt: Oven temperature too high, or baked too long. Keep an eye on it during the last 10 minutes. Tent loosely with foil if browning too quickly.
• Bottom Crust Soggy: Pie filling very thin, or perhaps not enough cake mix pressed into the base. Ensure about half the mix is used for the base.
• Cream Cheese Layer Runny/Not Set: Didn’t bake long enough. Ensure the center isn’t overly jiggly. The egg helps it set during baking. Ensure cream cheese was just softened, not melted.
• Cream Cheese Layer Lumpy: Cream cheese wasn’t softened enough before beating, or wasn’t beaten smooth before adding other ingredients.

Tips and Variations

• Even Crumbles: Break up any large clumps in the cake mix/butter mixture before layering the base and topping for more even results.
• Cooling Time: Allowing the cake to cool significantly (at least 45 min) is important for the layers to set properly before slicing.
• Cake Mix Flavors: Try white cake mix or even butter pecan cake mix for different flavor profiles.
• Pie Filling Flavors: Substitute cherry, blueberry, apple, or peach pie filling for the lemon. Adjust cake mix flavor accordingly if desired.
• Add Nuts/Coconut: Mix chopped pecans, walnuts, or shredded coconut into the topping portion of the cake mix crumble before sprinkling it on top.
• Fresh Lemon Boost: Add the juice of half a lemon along with the zest to the cream cheese mixture for extra tang.

Serving and Pairing Suggestions

• Serve Warm or Room Temperature: Delicious either way! Reheat slices briefly if desired.
• A La Mode: Fantastic with a scoop of vanilla bean ice cream.
• With Whipped Cream: A dollop of whipped cream is a perfect simple topping.
• Potlucks & Casual Gatherings: Easy to transport and serve right from the pan.

Nutritional Information

(Note: Estimated, per serving, assuming 12 servings. Highly variable based on cake mix brand, pie filling brand.)

• Calories: 400-550+ (Sweet dessert!)
• Fat: 20-30g+
• Saturated Fat: 10-18g+
• Cholesterol: 50-80mg+
• Sodium: 350-500mg+ (Cake mixes can be high)
• Total Carbohydrates: 50-70g+
• Dietary Fiber: <1-2g
• Sugars: 35-50g+ (High sugar content)
• Protein: 3-6g+

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Recipe Summary and Q&A

Summary: This Easy Lemon Cream Cheese Dump Cake involves layering half of a butter-cake mix crumble in a 9×13 pan, followed by lemon pie filling, a simple mixture of cream cheese, sugar, egg, vanilla, and zest, and finally topped with the remaining cake mix crumble. It’s baked until golden and set, then cooled before serving.

Q&A:

• Q: Do I prepare the cake mix according to the box directions first?
  • A: No! For a dump cake, you use the dry cake mix directly from the box and mix it with the melted butter to create the crumble/crust layers. Do not add eggs, oil, or water as instructed on the box.
• Q: Can I use fresh lemon filling instead of canned pie filling?
  • A: Yes, you could substitute about 3-4 cups of homemade lemon curd or a thicker stovetop lemon pudding, but the consistency might be different, potentially affecting the outcome. Canned pie filling provides specific moisture and texture for this type of dump cake.
• Q: Does this cake need to be refrigerated?
  • A: Yes, due to the cream cheese layer, leftovers should be covered and stored in the refrigerator. It will keep for 3-4 days.
• Q: Can I use a different size pan?
  • A: This recipe is designed for a 9×13 pan. Using a smaller pan like 8×8 or 9×9 would result in very thick layers and require significantly longer baking time; the ratios might be off. It’s best to stick to the 9×13 size.