I love desserts that are quick, easy, and packed with flavor, and this Tangy Lemon Cream Cheese Dump Cake checks all the boxes. With just a few simple ingredients, you can whip up a dessert that’s tangy, creamy, and topped with a golden, buttery crust. The lemon and cream cheese combo is a match made in heaven, and the method couldn’t be simpler. Want to know the secret to making it perfectly every time? Let’s get started.

What You’ll Love About This Recipe

This Lemon Cream Cheese Dump Cake is perfect for anyone who loves a quick, easy, and indulgent dessert.

Effortless to make: Simply layer the ingredients and bake – no mixing or complicated steps required.
Bursting with flavor: The tangy lemon and rich cream cheese create a delightful balance.
Crowd-pleaser: Ideal for gatherings or a sweet treat any day of the week.

Tangy Lemon Cream Cheese Dump Cake With a Buttery Crust Recipe

Recipe by EHRCourse: DesertsCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

This Lemon Cream Cheese Dump Cake is an effortless dessert that combines tangy lemon, creamy cheese, and a fluffy cake topping. Perfect for busy days or unexpected guests, it’s a crowd-pleaser that requires minimal effort.

Ingredients

1 (15.25 oz) box lemon cake mix
1 (8 oz) package cream cheese, softened
1 (21 oz) can lemon pie filling
1/2 cup unsalted butter, melted
1 cup powdered sugar (optional, for topping)

Directions

Preheat the oven to 350°F (175°C).
Spread the lemon pie filling evenly in the bottom of a 9×13-inch baking dish.
In a bowl, mix the softened cream cheese until smooth and dollop it over the lemon filling.
Sprinkle the dry lemon cake mix evenly over the cream cheese layer.
Drizzle the melted butter over the cake mix, covering as much as possible.
Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly.
Let cool slightly, then dust with powdered sugar if desired.

Notes

For added texture, sprinkle shredded coconut or chopped nuts over the cake mix before baking.
Serve warm with a scoop of vanilla ice cream for an extra treat.

Equipment

To make this Lemon Cream Cheese Dump Cake, you’ll need a few basic kitchen tools to guarantee the process is smooth and efficient.

9×13-inch baking dish
Mixing bowls
Whisk or electric mixer
Measuring cups and spoons
Spatula or spoon for spreading
Oven preheated to 350°F (175°C)

Nutrition

This lemon cream cheese dump cake is a deliciously rich dessert, but it’s important to be mindful of its nutritional content. Below is a breakdown of the key nutritional information per serving:

Calories: Approximately 350 kcal
Total Fat: 18 g (Saturated Fat: 10 g)
Cholesterol: 40 mg
Sodium: 250 mg
Total Carbohydrates: 45 g (Sugars: 30 g)
Protein: 4 g

What to Serve With This Recipe

I love pairing this lemon cream cheese dump cake with cool, fresh fruit salad or a scoop of vanilla ice cream for a sweet contrast. If you’re feeling fancy, a dollop of whipped cream adds a light, creamy touch to each bite. For drinks, I find hot brewed coffee or iced herbal tea perfectly complement the cake’s tangy flavor.

Fresh Fruit Salad

Since I’m planning to serve this lemon cream cheese dump cake, I’ve found that pairing it with a fresh fruit salad is a total winner. The tangy, creamy cake balances perfectly with the natural sweetness of juicy fruits like strawberries, blueberries, and kiwi. I love tossing in some orange segments or pineapple for a citrusy kick, and a handful of grapes adds a revitalizing crunch. A light drizzle of honey or a squeeze of lime juice ties it all together. It’s simple, colorful, and makes the whole dessert feel lighter. Plus, it’s a great way to sneak in a bit of extra fruit!

Vanilla Ice Cream

Lemon cream cheese dump cake’s tangy flavor pairs wonderfully with vanilla ice cream, creating a dessert combo that’s hard to resist. The cool, creamy texture of the ice cream balances the cake’s zesty lemon and rich cream cheese perfectly. I always scoop a generous helping on top while the cake is still warm—it melts just enough to create a luscious, gooey layer that takes each bite to the next level. Plus, the simplicity of vanilla lets the cake’s flavor shine. It’s like they were made for each other. Trust me, once you try this pairing, you’ll never want to eat the cake without it.

Whipped Cream Topping

When you’re looking for something light and airy to complement the rich flavors of lemon cream cheese dump cake, whipped cream is a classic choice that never disappoints. I love how its smooth, fluffy texture balances the cake’s tangy zing, and it’s easy to make at home with just heavy cream, sugar, and a whisk (or mixer). Sometimes, I’ll add a splash of vanilla extract for extra flavor. A dollop on top of each slice makes it feel extra special, almost like a dessert you’d get at a fancy bakery. It’s simple, elegant, and always a crowd-pleaser.

Hot Brewed Coffee

After enjoying the light, fluffy whipped cream with your lemon cream cheese dump cake, you might want something warm and comforting to round out the experience. For me, nothing beats a cup of hot brewed coffee. Its rich, deep flavor complements the tanginess of the cake perfectly, creating a balance that’s just right. I love how the warmth of the coffee contrasts with the cool, creamy dessert, making each bite and sip feel like a cozy moment. Add a splash of cream or sugar if you like, but honestly, it’s delightful on its own. It’s the ideal pairing.

Iced Herbal Tea

Sipping on something invigorating can be a great way to balance the rich flavors of lemon cream cheese dump cake, and iced herbal tea is one of my favorite choices. It’s light, revitalizing, and pairs perfectly with the tangy sweetness of the dessert. I love how the tea’s subtle flavors don’t overpower the cake, making each bite and sip feel like a perfect match. Here’s why I think iced herbal tea is a winner:

It’s caffeine-free, so it’s great for an afternoon treat.
The coolness complements the warm, gooey cake.
It’s customizable with flavors like mint or berry.
It’s hydrating, which balances the dessert’s richness.
It’s easy to make, leaving more time to enjoy your cake!

Frequently Asked Questions

Can I Use a Different Type of Citrus?

Experimenting with citrus is like opening a door to a flavor orchard—you can absolutely swap it out. I’d try oranges for sweetness or limes for a sharper tang, adjusting quantities to match your taste preferences.

Can I Make This Cake Ahead of Time?

I can make this cake ahead of time, but I’d recommend baking it fresh if I want the best texture. If I need to prep it early, I’ll store it in the fridge and reheat it slightly before serving.

Can I Use a Gluten-Free Cake Mix?

I once swapped regular flour for gluten-free in pancakes, and it worked like a charm—same fluff, no compromise. So, yes, I’d totally use a gluten-free cake mix; it’ll still have that delicious texture and taste.

Can I Substitute the Cream Cheese With Ricotta?

I can substitute ricotta for cream cheese, but it’ll change the texture and flavor. Ricotta’s lighter and less tangy, so I’d add a bit of lemon juice or zest to mimic the tartness cream cheese provides.

Can I Freeze Leftovers?

I could freeze leftovers for an eternity, and they’d still taste divine when thawed! Yes, I can absolutely freeze them—just wrap tightly in foil or seal in an airtight container to keep them fresh and delicious.