The Zesty Charm of Lemon Cream Cheese Dump Cake

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Bright, tangy, and irresistibly creamy — Lemon Cream Cheese Dump Cake is a sunshine-soaked dessert that delivers big flavor with minimal effort. It’s the kind of dessert that hits the sweet spot between indulgent and refreshing. The zing of real lemon paired with silky cream cheese and a crumbly, golden cake topping creates a contrast of textures and flavors that’s simply addictive. Each bite offers a melt-in-your-mouth experience with just the right amount of citrus kick, perfect for spring picnics, summer potlucks, or anytime you’re craving a mood-lifting treat.

What makes this lemon dessert especially appealing is how ridiculously easy it is to put together. True to its “dump cake” roots, all you need are a few pantry staples and a baking dish. No mixers, no fancy techniques — just layer, bake, and enjoy. The rich cream cheese filling swirls beautifully into the buttery cake mix while baking, creating pockets of creamy goodness in every slice. This is a dessert that looks impressive, tastes divine, and leaves everyone wondering how something so good could be so effortless.

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Ingredients for Lemon Cream Cheese Dump Cake

• 1 box lemon cake mix
• 2 (15 oz) cans lemon pie filling
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tsp vanilla extract
• Optional: fresh lemon slices for garnish
• Optional: whipped cream or powdered sugar for serving

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Step-by-Step Instructions for Lemon Cream Cheese Dump Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking. Set aside while you prepare the ingredients.

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Step 2: Spread the Lemon Pie Filling

Evenly spread both cans of lemon pie filling across the bottom of the prepared baking dish. Use a spatula to ensure it reaches every corner — this will be the zesty base of your dump cake.

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Step 3: Make the Cream Cheese Mixture

In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. You can use a hand mixer or a whisk — just make sure it’s lump-free.

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Step 4: Add the Cream Cheese Layer

Dollop spoonfuls of the cream cheese mixture across the lemon pie filling. It doesn’t have to be perfect — just try to space it out so it melts into different areas during baking for creamy bites throughout.

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Step 5: Sprinkle the Cake Mix

Open the lemon cake mix and sprinkle it evenly over the cream cheese and pie filling layers. Try to cover the entire surface without mixing it in — this dry mix is the key to that golden, buttery topping.

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Step 6: Add Melted Butter

Drizzle the melted butter evenly over the top of the dry cake mix. Make sure as much of the cake mix is moistened as possible — this will help it bake into a crumbly, crisp topping.

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Step 7: Bake to Perfection

Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and bubbling around the edges. Let it cool for at least 15 minutes before serving to allow the filling to set slightly.

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Step 8: Serve and Enjoy!

Serve warm as-is, or add a dollop of whipped cream, a sprinkle of powdered sugar, or garnish with fresh lemon slices for extra flair. It’s delicious straight from the oven or chilled from the fridge!

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Storage, Nutrition, and FAQs

Storage Instructions

To keep your Lemon Cream Cheese Dump Cake fresh and delicious:

• Room Temperature: If planning to serve within a few hours, you can leave it covered at room temperature for up to 6 hours.
• Refrigerator: Store leftovers in an airtight container or cover the baking dish tightly with foil or plastic wrap. It will stay fresh in the fridge for 3 to 4 days.
• Freezer: You can freeze individual portions or the whole cake (once cooled) for up to 2 months. Wrap slices in plastic wrap and then foil or place in freezer-safe containers. Thaw overnight in the fridge before reheating.

Tip: Reheat in the microwave for 20–30 seconds or in the oven at 300°F for 10–15 minutes to revive that freshly-baked texture.

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Estimated Nutrition (Per Serving – Approx. 1/12 of the cake)

• Calories: ~370 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 300mg
• Carbohydrates: 48g
• Sugar: 31g
• Protein: 3g
• Fiber: <1g

Note: Nutritional values are approximate and may vary depending on the specific brands and measurements used.

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Frequently Asked Questions

### 1. Can I use homemade lemon pie filling instead of canned?

Absolutely! Homemade lemon curd or pie filling adds an extra touch of freshness and can elevate the flavor even more.

### 2. Can I substitute the cake mix flavor?

Yes! Vanilla or white cake mix work well if you prefer a milder lemon taste, while a butter cake mix adds richness.

### 3. Does it have to be served warm?

Not at all. It’s delicious warm, but also fantastic chilled — it turns into a creamy, cheesecake-like dessert after refrigeration.

### 4. Can I make it gluten-free?

You can! Use a gluten-free lemon cake mix and ensure the pie filling and other ingredients are certified gluten-free.

### 5. What’s the best way to get clean slices?

Let the cake cool for at least 20–30 minutes before slicing. A warm knife wiped between cuts helps too!

### 6. Can I add fruit like blueberries or raspberries?

Definitely. Scatter fresh or frozen berries over the pie filling layer for added flavor and color.

### 7. Why is it called a “dump cake”?

Because you literally “dump” the ingredients into the dish — no mixing bowls required for the base layers!

### 8. Can I double the recipe?

Yes, but use two 9×13-inch pans or a deeper baking dish and adjust the baking time (add 10–15 minutes and keep an eye on the top).

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