Baking Lemon Cream Cheese Dump Cake: A Beginner’s

Embark on a culinary journey to sweet and tangy bliss with this Lemon Cream Cheese Dump Cake, a dessert that simplifies baking without skimping on flavor. Combining the brightness of lemon with the richness of cream cheese, all layered beneath a golden, buttery crust, this cake is a testament to the magic of easy-to-make desserts. Perfect for those who crave something sweet and citrusy but are short on time or baking expertise, this dump cake requires minimal effort for maximum reward. Whether you’re preparing for a family dinner, a casual gathering, or simply treating yourself, this dessert promises to delight and refresh.




Why You’ll Love Lemon Cream Cheese Dump Cake:

  • Effortless Preparation: With a “dump and bake” approach, this recipe is perfect for bakers of all levels.
  • Delicious Contrast: The tangy lemon flavor beautifully complements the creamy richness of the cream cheese.
  • Versatile Dessert: Ideal for any occasion, from potlucks to picnics, or as a comforting treat at home.
  • Customizable: Easily adaptable with different fruit fillings or toppings to suit your taste preferences.

Ingredients Notes For Lemon Cream Cheese Dump Cake:

  • Lemon Pie Filling: The star ingredient that provides the bright, citrusy base of the cake. Look for high-quality canned lemon pie filling for the best flavor.
  • Cream Cheese: Adds a creamy, tangy layer that balances the sweetness of the cake. Ensure it’s softened for easier spreading.
  • Yellow Cake Mix: Serves as the simple, yet flavorful topping. The dry cake mix creates a delightful crust when baked.
  • Butter: Melted butter drizzled over the cake mix ensures a moist and rich topping that turns golden and slightly crisp in the oven.
  • Optional Additions: Consider adding a sprinkle of lemon zest or a layer of fresh or canned fruit (like blueberries or raspberries) for extra flavor and texture.

Recipe Steps:

  1. Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Layer the Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
  3. Add Cream Cheese: Dot the lemon filling with small spoonfuls of softened cream cheese, distributing it as evenly as possible.
  4. Top with Cake Mix: Sprinkle the dry yellow cake mix over the cream cheese and lemon filling layers. Do not mix.
  5. Drizzle with Butter: Evenly drizzle the melted butter over the dry cake mix, covering as much surface area as you can.
  6. Bake: Place the baking dish in the oven and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly.
  7. Cool and Serve: Allow the cake to cool slightly before serving. Enjoy warm or at room temperature, optionally topped with whipped cream or a dusting of powdered sugar.

Storage Options:

  • Room Temperature: Store the cooled cake covered at room temperature for up to 1 day.
  • Refrigerate: For longer storage, keep it in the refrigerator for up to 5 days. Cover to prevent drying out.





Baking Lemon Cream Cheese Dump Cake: A Beginner's

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Author: Maria


For the Cream Cheese Layer:

  • 1 package 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract

For the Cake:

  • 1 box lemon cake mix any brand
  • 1 can 15.75 ounces lemon pie filling
  • 1/2 cup unsalted butter melted
  • Powdered sugar for dusting (optional)


Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

Prepare the Cream Cheese Layer:

  • In a medium bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Set aside.

Assemble the Cake:

  • Spread the lemon pie filling evenly at the bottom of the prepared baking dish.
  • Dollop the cream cheese mixture over the lemon pie filling and gently spread it into an even layer.
  • Sprinkle the dry lemon cake mix evenly over the cream cheese layer. Do not mix.
  • Drizzle the melted butter evenly over the top of the dry cake mix, covering as much of it as possible.


  • Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the cake is set.

Cool and Serve:

  • Allow the cake to cool slightly before serving. Dust with powdered sugar if desired. The cake can be served warm or at room temperature.

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