Lemon Cream Cheese Dump Cake

Introduction

The Lemon Cream Cheese Dump Cake is one of those desserts that proves that baking doesn’t have to be complicated to be impressive. With just a handful of ingredients and almost no effort, you end up with a luscious dessert that’s part cake, part cheesecake, and part cobbler. The bright, tangy lemon flavor balances beautifully with the rich cream cheese and buttery cake topping. This dish is perfect for potlucks, family gatherings, or just when you need a sunny treat to brighten your day.

Ingredients

• 2 cans (21 oz each) lemon pie filling (or homemade lemon curd if you’re fancy)
• 1 box yellow cake mix (lemon cake mix also works for extra zing)
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts (optional, for crunch)
• 1 tbsp lemon zest (optional, for brightness)

Instructions

1. Preheat the Oven

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

1. Layer the Lemon Filling

• Spread the lemon pie filling evenly across the bottom of the baking dish.

1. Make the Cream Cheese Mixture

• In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
• Drop spoonfuls of this mixture over the lemon filling.

1. Add the Cake Mix

• Sprinkle the dry cake mix evenly over the top. Do not stir.

1. Top with Butter & Nuts

• Drizzle the melted butter evenly across the cake mix.
• If using, sprinkle nuts and lemon zest over the top.

1. Bake to Perfection

• Bake uncovered for 40–45 minutes, or until the top is golden brown and bubbly around the edges.

1. Cool & Serve

• Let it cool for at least 15 minutes before serving. It can be enjoyed warm with a scoop of vanilla ice cream or cold straight from the fridge.

Methods & Tips

• Slow Cooker Method: Assemble in a slow cooker and cook on high for 2–3 hours.
• Make Ahead: Bake, cool, cover, and refrigerate. It tastes even better the next day.
• Extra Creamy Twist: Swirl a little sweetened condensed milk on top before baking for added richness.

History

Dump cakes became popular in the 1960s and 1970s in America as a quick, affordable, and crowd-pleasing dessert. The name “dump cake” comes from the method—simply dumping all the ingredients into a dish and baking. The lemon version adds a refreshing twist, while the cream cheese layer brings in a cheesecake-like element that wasn’t in the original.

Benefits

• Quick & Easy: No complicated mixing or multiple bowls required.
• Crowd Pleaser: Everyone loves the tangy-sweet combo.
• Customizable: Try with cherry, blueberry, or pineapple filling for variety.
• Budget-Friendly: Uses pantry staples and minimal ingredients.

Nutrition (per serving, approx. 12 servings)

• Calories: 320
• Fat: 16g
• Carbohydrates: 42g
• Sugars: 28g
• Protein: 3g
  (values may vary based on brand and substitutions)

Lovers of This Recipe

This dessert is adored by:

• Cheesecake lovers (because of the cream cheese swirl).
• Citrus fans (for that refreshing lemon punch).
• Busy bakers (who want maximum payoff with minimum effort).
• Family gatherings (because it serves a crowd and looks fancy without the work).

Conclusion

The Lemon Cream Cheese Dump Cake is a perfect balance of zesty citrus and creamy indulgence. It’s the kind of dessert that tastes like sunshine in every bite, making it a must-have for spring, summer, or any time you need a bright, cheerful treat. Whether served warm with ice cream or cold from the fridge, this cake is guaranteed to win hearts.