🍋 Lemon Cream Cheese Dump Cake – Complete Guide
🍰 Introduction and Origin
The dump cake is an American invention dating back to the mid-20th century, becoming popular as boxed cake mixes and canned fruits became widely available. True to its name, ingredients are literally dumped into a baking dish without much mixing or fuss. This lemon cream cheese version combines zesty lemon flavor with the richness of sweet cream cheese — a bright, indulgent twist on a retro favorite.
🌍 Cultural Significance
Dump cakes symbolize convenience, creativity, and home baking nostalgia. Often passed down through family potluck recipes, they’re a staple in church cookbooks and community gatherings, especially in the South. The lemon cream cheese variation is often served in spring and summer, making it a bright favorite for Easter, showers, or BBQs.
🧺 Ingredients (for one 9×13-inch cake)
- 1 box lemon cake mix (15.25 oz / ~432g)
- 2 cans lemon pie filling (21 oz each / ~595g each) or homemade lemon curd
- 1 block cream cheese (8 oz / 225g), softened
- ½ cup granulated sugar (for sweetening the cream cheese)
- 1 tsp vanilla extract
- 1/2 cup butter (1 stick or 113g), melted
✨ Optional Additions
- Zest of 1 lemon (for extra citrus pop)
- White chocolate chips (sprinkle on top)
- Toasted coconut (for a tropical twist)
- Fresh berries (add before baking or as a topping)
- Swap filling: Use blueberry, raspberry, or strawberry pie filling for variation
- Whipped cream or vanilla ice cream (for serving)
✅ Tips for Success
- Soften cream cheese fully so it spreads more easily.
- Don’t mix the cake mix — just sprinkle it evenly for a crumbly, cobbler-like topping.
- Distribute butter evenly to avoid dry patches.
- Let the cake cool slightly before serving so the filling sets.
- Use nonstick spray or parchment to prevent sticking.
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer lemon filling: Spread both cans of lemon pie filling evenly in the dish.
- Make cream cheese mixture: In a bowl, mix softened cream cheese, sugar, and vanilla until smooth. Drop spoonfuls over the lemon filling.
- Add dry cake mix: Sprinkle the lemon cake mix evenly over the entire surface — do not stir.
- Add melted butter: Drizzle butter evenly across the top of the dry cake mix.
- Bake for 45–50 minutes, or until the top is golden and the filling is bubbling around the edges.
- Cool for 15–20 minutes before serving. Serve warm or chilled, with whipped cream or ice cream if desired.
📜 Description
This lemon cream cheese dump cake is gooey, tangy, and sweet, with a cheesecake-like richness from the cream cheese and a crisp, buttery top from the cake mix. The contrast between the zesty lemon filling and the sweet, creamy topping makes it irresistible — like a cross between a cobbler, cheesecake, and lemon bar.
🧾 Nutritional Information (Approx. per serving – 12 servings)
- Calories: ~350
- Carbs: 45g
- Fat: 18g
- Sugar: 32g
- Protein: 3g
- Fiber: <1g
(Values will vary based on brands used and optional additions.)
🧡 Conclusion and Recommendation
If you need a quick, impressive dessert with minimal effort, lemon cream cheese dump cake is your go-to. It’s great for beginners, perfect for potlucks, and always a hit at gatherings. It delivers big flavor with barely any prep.
🥗 Embracing Healthful Indulgence
You can enjoy this indulgent treat in a more mindful way by making a few simple tweaks:
- Use low-fat cream cheese or Greek yogurt cream cheese
- Choose a reduced-sugar cake mix or make your own mix with almond flour
- Use a natural sweetener like stevia or monk fruit in the cream cheese
- Swap canned filling for homemade lemon curd using fresh lemon juice and eggs
- Add fresh fruit to boost fiber and reduce added sugar per serving
- Serve smaller portions with fruit on the side