Lemon Cream Cheese Dump Cake

Bright and impossibly easy, this lemon cream cheese dump cake is my go-to for last-minute gatherings and sweet cravings alike. The velvet tang of cream cheese swirls into sunny lemon with almost zero effort no mixer needed just a quick assembly and your oven does the rest. If you love citrus desserts but hate fussy recipes this one will become a regular.

The first time I made this cake it was a hectic weekday I was stunned at how quickly it came together and my family asked for seconds before I even sat down

Ingredients

• Lemon cake mix: provides bright citrusy flavor and a tender cake topping choose a moist quality brand
• Lemon pie filling: brings a gooey tangy base try to get a filling with bits of real zest for added punch
• Cream cheese: softens to luscious swirls throughout the cake use full fat for best creaminess let it come fully to room temp
• Unsalted butter: melted for rich flavor and crisp top layer go for European style if you can it stays silkier

Step-by-Step Instructions

Prep the Baking Dish:

Grease a 9x13 inch baking dish with butter or spray making sure you get into the corners so the cake does not stick

Layer the Lemon Filling:

Spoon the lemon pie filling into the prepared dish spreading it evenly so every slice has plenty of tart fruit on the bottom

Soften and Dollop Cream Cheese:

In a small bowl beat cream cheese with a spoon or hand mixer until creamy then drop spoonfuls in random spots over the pie filling try to distribute it so there are creamy pockets throughout

Sprinkle the Dry Cake Mix:

Open your box of lemon cake mix and scatter the powder over the cream cheese layer covering as evenly as possible do not stir or pat it down

Drizzle Butter for the Perfect Crust:

Pour melted butter slowly and evenly over the dry cake mix so it moistens as much surface as possible this creates that signature golden bubbly topping

Bake to Perfection:

Slide the dish into your preheated 350 degree oven and bake for 35 to 40 minutes the top should look deeply golden and bubbles should appear along the edge this is your clue the centers are gooey but set

Cool and Serve:

Let the cake cool at least 15 minutes before scooping it out this sets the layers just enough enjoy as is or with a cloud of whipped cream or sprinkle of powdered sugar

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Cream cheese is my personal favorite part of this treat I love how it melts just enough into the lemon It reminds me of making cheesecake with my grandmother where you always get a magic moment with creamy cheese and citrus

Storage Tips

Store leftover dump cake covered in the refrigerator It keeps beautifully for up to four days The flavors meld overnight and the chilled texture is almost like lemon cheesecake Enjoy cold or zap individual servings in the microwave for about twenty seconds to serve warm

Ingredient Substitutions

If lemon pie filling is unavailable you can use canned lemon curd or even homemade lemon preserves For a twist try making it with raspberry or blueberry pie filling instead Vanilla cake mix works too but you will lose some citrus brightness You can swap in Neufchâtel cheese for a lower fat option though the texture will be softer

Serving Suggestions

This cake is delicious eaten just warm from the oven but just as good cold Serve with soft whipped cream or a dusting of powdered sugar For a summer party top with fresh berries or make individual parfaits by layering pieces with yogurt and granola

Cultural and Historical Context

Dump cakes have American roots dating back to the fifties when boxed mixes became pantry staples Quick assembly and minimal cleanup made them famous among busy home bakers This lemon cream cheese version feels modern with its zippy tang and creamy texture but it sticks to the classic spirit a fuss free dessert for any occasion

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Do not stir the layers just dump and bake for that dreamy scooped texture

Common Questions

→ Can I use a different flavor of pie filling?

Absolutely! Substitute with your favorite fruit pie filling, such as cherry or blueberry, to create new flavor combinations.

→ Do I need to soften the cream cheese first?

Yes, softening the cream cheese makes it easier to mix and ensures smooth, creamy pockets throughout the cake.

→ Should I mix the layers together before baking?

No, simply layer each ingredient as described. This creates distinct textures and a gooey, layered result.

→ How do I know when it’s done baking?

Bake until the top is golden and the edges are bubbling. The dessert should look set but tender in the center.

→ What toppings pair well with this dessert?

Whipped cream, powdered sugar, or fresh lemon zest add delicious finishing touches to each slice.