Here’s a full structured write-up for your Lemon Cream Cheese Dump Cake recipe:
Introduction
A Lemon Cream Cheese Dump Cake is one of the easiest yet most delightful desserts you can make.
With its tangy lemon flavor, creamy texture, and buttery cake topping, it’s a treat that feels both refreshing and comforting.
Perfect for gatherings, family dinners, or when you just want something quick and sweet, this dessert requires minimal effort but delivers maximum flavor.
Ingredients
Lemon pie filling – 1 (16 oz.) can
Yellow cake mix – 1 (15 oz.) package
Cream cheese – 4 oz., cubed
Unsalted butter – 1/2 cup (1 stick), thinly sliced
Instructions
Begin by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. Spread the lemon pie filling evenly across the bottom of the dish.
making sure to cover the surface completely. Next, sprinkle the dry yellow cake mix evenly over the filling.
Place the cubed cream cheese pieces randomly on top of the cake mix, ensuring they are spaced out for even distribution.
Finally, arrange the thin slices of butter evenly over the top. Place the dish in the oven and bake for about 35 to 40 minutes, or until the top is golden brown and bubbling around the edges.
Let it cool slightly before serving warm, or refrigerate for a chilled version.
How to Make
Making this Lemon Cream Cheese Dump Cake is as simple as layering the ingredients and letting the oven do the rest of the work. Unlike traditional cakes.
there is no mixing required, which saves both time and effort. The lemon pie filling forms a tangy, fruity base.
while the dry cake mix absorbs the butter and cream cheese to create a golden.
slightly crunchy topping with pockets of creamy goodness throughout. The result is a dessert that tastes like a cross between a cobbler and a cheesecake, yet comes together in just a few steps.
Variations
You can easily customize this recipe to suit different tastes. Try using a white or lemon cake mix instead of yellow for a slightly different flavor profile.
For a fruity twist, layer in a can of blueberry or raspberry pie filling along with the lemon filling to create a berry-lemon combination.
If you enjoy extra creaminess, add more cream cheese or swirl it gently into the pie filling before adding the cake mix.
For a nutty crunch, sprinkle chopped pecans or sliced almonds on top before baking. A dusting of powdered sugar over the cooled cake adds a pretty finishing touch.
Tips
For best results, make sure the butter is cold and sliced thin so it melts evenly across the cake mix. If you prefer a less rich version, you can reduce the butter slightly.
though the topping may be a bit drier. Allow the cake to cool at least 15 minutes before cutting, as this helps it set and makes serving easier.
This dessert is delicious on its own but can be elevated with a scoop of vanilla ice cream or a dollop of whipped cream.
Store leftovers in the refrigerator, and enjoy either cold or gently reheated.
Conclusion
Lemon Cream Cheese Dump Cake is a quick, simple, and irresistible dessert that brings together sweet, tangy, and creamy flavors in every bite.
With minimal prep and endless possibilities for variation, it’s a recipe worth keeping in your collection for any occasion.
Would you like me to also make this more blog-style with headings expanded into 2–3 paragraphs each, like your previous structured recipes, or keep it short and direct like this?
