Lemon Dessert Recipe – Creamy, Zesty & Delicious

Craving something bright, creamy, and incredibly easy? This Lemon Cream Cheese Dump Cake brings sunshine to your table with minimal effort and maximum flavor. It’s a one-pan wonder layered with tangy lemon pie filling, sweetened cream cheese, buttery cake mix, and a golden crisp topping. No mixing bowls, no fancy tools—just dump, layer, and bake.

Whether you’re hosting a spring brunch, a backyard BBQ, or just want an everyday treat that feels like a dessert cheat code, this recipe hits the spot. Think of it as lemon cheesecake meets cobbler—gooey in the middle, crisp on top, and bursting with lemony goodness.

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Ingredients Overview: Pantry-Friendly and Full of Flavor

Lemon Pie Filling

This brings bright, tart citrus flavor and forms the gooey base of the dump cake.

• Use canned lemon pie filling for convenience.

• For homemade lovers: substitute with 2 cups of homemade lemon curd.

Cream Cheese

Adds creamy richness and balances the tartness of the lemon.

• Use block-style cream cheese, softened for easy spreading or cubing.

• Slightly sweetened for a cheesecake-like contrast.

Yellow Cake Mix

The dry cake mix forms a buttery topping as it bakes.

• Yellow or lemon cake mix both work—lemon intensifies the citrus theme.

Unsalted Butter

Melted and poured over the cake mix to create a golden, crisp crust.

• You’ll need 1 cup (2 sticks) of butter for even coverage.

Powdered Sugar (Optional)

Used to lightly sweeten the cream cheese layer or as a garnish.

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Step-by-Step Instructions: How to Make Lemon Cream Cheese Dump Cake

1. Preheat and Prepare Your Dish

• Preheat oven to 350°F (175°C).

• Grease a 9×13-inch baking dish with nonstick spray or butter.

2. Add the Lemon Filling

• Dump 2 (21 oz) cans of lemon pie filling into the prepared dish.

• Spread evenly across the bottom.

3. Prepare the Cream Cheese Layer

• Cube or dollop 1 (8 oz) block of softened cream cheese over the lemon filling.

• Optional: Mix cream cheese with ¼ cup powdered sugar for a sweeter contrast.

• Spread gently or leave as pockets for surprise bites.

4. Add the Cake Mix

• Evenly sprinkle 1 box (15.25 oz) yellow or lemon cake mix over the lemon and cream cheese.

• Spread it out so it covers everything.

5. Pour Melted Butter

• Drizzle 1 cup (2 sticks) melted butter evenly over the dry cake mix.

• Try to moisten as much of the cake mix as possible for an even bake.

6. Bake

• Bake uncovered for 45–50 minutes, or until the top is golden and the filling is bubbling at the edges.

• Let cool for at least 15 minutes before serving—this helps it set up.

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Tips, Variations & Substitutions

Pro Tips for Success:

• Don’t stir the layers—dump cakes bake best when layered as-is.

• Cube cream cheese if you like pockets of creamy bites; spread it for a more blended feel.

• Cover with foil halfway through if the top browns too quickly.

Flavor Variations:

• Berry Twist: Add fresh or frozen raspberries or blueberries on top of the lemon layer before baking.

• Coconut-Lemon Dump Cake: Sprinkle shredded coconut on top before baking for a tropical spin.

• Glazed Version: Drizzle with a simple lemon glaze (powdered sugar + lemon juice) after baking.

Ingredient Substitutions:

• Dairy-Free: Use plant-based cream cheese and vegan butter.

• Gluten-Free: Use a 1:1 gluten-free yellow cake mix.

• Sugar-Free: Use sugar-free pie filling and cake mix if needed.

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Serving Ideas & Occasions

This Lemon Cream Cheese Dump Cake shines in:

• Easter or Mother’s Day brunches

• Spring and summer BBQs

• Church potlucks or family gatherings

• Last-minute dessert emergencies

Serve it:

• Warm with a scoop of vanilla ice cream

• Chilled for a cheesecake-like texture

• With whipped cream and lemon zest curls

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Nutritional & Health Notes

While this is a comfort dessert, you can lighten it up:

• Use reduced-fat cream cheese

• Cut back on butter slightly (¾ cup still works)

• Serve smaller portions with fresh berries to balance richness

It’s indulgent, yes—but deeply satisfying in just a few bites.

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FAQ

1. Can I make Lemon Cream Cheese Dump Cake ahead of time?

Yes! Bake it fully, then refrigerate and reheat individual servings in the microwave or oven.

2. Should I refrigerate leftovers?

Definitely. Store covered in the fridge for up to 4 days. The texture becomes more cheesecake-like when chilled.

3. Can I freeze this dump cake?

Yes. Cool completely, wrap tightly, and freeze for up to 1 month. Thaw in the fridge overnight before serving.

4. Can I use lemon curd instead of pie filling?

Absolutely. Use about 2 cups of lemon curd for a more tart and gourmet flavor.

5. Can I make this in a slow cooker?

Yes. Layer ingredients as usual and cook on LOW for 2–3 hours. The edges will get crisp and the center creamy.

6. What’s the best cake mix to use?

Yellow cake mix gives a buttery contrast, while lemon cake mix intensifies the citrus theme. Both work beautifully.

7. Can I reduce the butter?

Yes. You can use ¾ cup melted butter with good results, especially if you want a slightly lighter version.

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