The sun is finally shining and the birds are singing. Spring is the perfect time for a fresh, bright dessert. You want something that tastes like a sunny afternoon. This Lemon Cream Cheese Dump Cake is exactly what you need. It is light, zesty, and so easy to make. Your family will ask for seconds every single time.
It is 6pm and you need a quick dessert fast. This bright cake is exactly what your family wants. The lemon flavor is fresh and light for spring. You can have this in the oven in minutes. It is the perfect end to any spring meal. Your family will love the zesty flavor.
What Makes This Lemon Cream Cheese Dump Cake Special
You will love how fast this recipe comes together. It only takes ten minutes to prep. This recipe is a budget-friendly winner for busy weeks. It uses simple ingredients you likely have already. The texture is both creamy and crunchy. It is a crowd-pleaser for any spring potluck.
This recipe is a total lifesaver for busy parents. You can whip it up while the kids do homework. It uses simple pantry staples that deliver big flavor. The combination of tart lemon and rich cream cheese is amazing. It is much cheaper than buying a cake from a bakery. Plus, the smell in your kitchen will be incredible.
Simple Cooking Steps
Making this cake is incredibly easy and fun. You do not even need a mixing bowl for the base. Just layer the ingredients in your baking dish. The oven does all the hard work for you. Even beginner cooks can master this simple dessert method. It is nearly impossible to mess up.
Ingredients You’ll Need
This recipe uses mostly pantry staples and seasonal favorites.
- 21 oz lemon pie filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 15.25 oz lemon cake mix
- 3/4 cup unsalted butter, thinly sliced
- 1 teaspoon lemon zest
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the prepared dish.
- In a small bowl, beat the cream cheese and sugar until smooth, then dollop small spoonfuls over the lemon filling.
- Sprinkle the dry lemon cake mix evenly over the top of the filling and cream cheese layers.
- Place the thin slices of butter across the entire surface of the cake mix, ensuring as much coverage as possible.
- Bake for 40 to 45 minutes or until the top is golden brown and the edges are bubbly.
- Allow to cool for at least 15 minutes before serving to let the layers set.
Best Ways to Enjoy It
This cake is best when served slightly warm. The lemon filling will be gooey and delicious. Pair it with a tall glass of cold milk. Or try it with a cup of herbal tea. It is a wonderful treat for a leisurely Sunday afternoon. You can also serve it cold for a firmer texture.
Add a few mint leaves for a fancy touch. Your friends will love the fresh look of this dish. It is a guaranteed hit at any spring garden party. Set the table and enjoy it with your favorite people. It is the perfect way to celebrate the season. Every bite is filled with creamy, zesty goodness.
How to Store Leftovers
If you have leftovers, keep them in the fridge. The cream cheese layer stays fresh when cold. Cover the dish tightly with plastic wrap or a lid. It will last for up to four days. You can eat it cold right from the fridge. Or, warm it up in the microwave for twenty seconds. This makes it a great make-ahead dessert for parties.
Recipe Tips for Best Results
- Use very thin slices of butter for even melting.
- Do not stir the layers together before baking.
- Soften your cream cheese so it beats up smooth.
- Add extra lemon zest for a bigger flavor punch.
- Use a glass baking dish to see the pretty layers.
- Let it cool so the filling can set properly.
- Check the edges for a beautiful golden brown color.
- Double the recipe for a large holiday gathering.
Ways to Switch It Up
- Try using a white cake mix for a milder flavor.
- Swirl in some fresh blueberries for a berry twist.
- Use dairy-free cream cheese and butter for guests.
- Sprinkle some shredded coconut on top before baking.
- Use a gluten-free cake mix to keep it inclusive.
Common Questions
Can I make this ahead of time?
Yes, you can bake it the day before. Just keep it covered in the refrigerator until ready. It tastes wonderful both warm and cold.
Can I use different fruit?
Absolutely, you can use cherry or peach filling. Just match the cake mix to the fruit flavor. Lemon and blueberry is another great combination.
How do I know when it is done?
Look for bubbly edges and a golden top. The center should look set and not jiggly. It usually takes about 45 minutes in most ovens.
I hope this bright lemon cake brings joy to your spring table. It is such a treat to share with the people you love. Happy baking!
— Lidia
Lemon Cream Cheese Dump Cake
Ingredients
- 21 oz lemon pie filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 15.25 oz lemon cake mix
- 3/4 cup unsalted butter, thinly sliced
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the prepared dish.
- In a small bowl, beat the cream cheese and sugar until smooth, then dollop small spoonfuls over the lemon filling.
- Sprinkle the dry lemon cake mix evenly over the top of the filling and cream cheese layers.
- Place the thin slices of butter across the entire surface of the cake mix, ensuring as much coverage as possible.
- Bake for 40 to 45 minutes or until the top is golden brown and the edges are bubbly.
- Allow to cool for at least 15 minutes before serving to let the layers set.
