There’s something so irresistible about lemon desserts—especially when they’re easy to make and absolutely bursting with flavor. That’s exactly what you get with this Lemon Cream Cheese Dump Cake. It’s a delightful mash-up between the convenience of a dump cake and the creamy, dreamy richness of a cheesecake. And let me tell you, this recipe is one of those back-pocket wonders that will impress every single time with practically zero fuss.
I made this last weekend for a casual get-together with friends, and I wish I had doubled the recipe. It disappeared almost instantly. One of my friends who “doesn’t even like lemon desserts” went back for seconds. That’s when you know you’ve got a keeper.
This recipe is perfect for spring and summer gatherings—think picnics, potlucks, family brunches—or for those cozy afternoons when you just want to whip up something tangy and sweet without spending hours in the kitchen. The prep is super quick, and the oven does most of the work. Plus, it smells incredible while it bakes!
We’re talking about a luscious lemon pie filling base, swirled with lightly sweetened cream cheese, topped with lemon cake mix and a generous drizzle of butter that melts into the cake to create that buttery, golden top. Each bite is a perfect combo of citrusy brightness and creamy comfort. Ready to get started?
Ingredients You’ll Need:
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1 box (15.25 oz) lemon cake mix
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1 can (21 oz) lemon pie filling
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8 oz cream cheese, softened and cubed
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1/2 cup powdered sugar
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1/2 cup unsalted butter, melted
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1 teaspoon vanilla extract (optional)
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1/4 cup lemon juice (optional, for added zing)
Optional Toppings:
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Whipped cream
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Fresh lemon slices or zest
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Powdered sugar for dusting
STEP 1: Preheat Your Oven
Before you do anything else, go ahead and preheat your oven to 350°F (175°C). You’ll want that oven nice and ready to go once your layers are all prepped. Lightly grease a 9×13-inch baking dish with either butter or a non-stick spray to keep the cake from sticking. Trust me—this step makes cleanup a whole lot easier.
STEP 2: Layer the Good Stuff
This is where the magic starts to happen. Spread the lemon pie filling across the bottom of your prepared baking dish. It doesn’t need to be fancy—just make sure it covers the bottom in an even layer.
In a medium bowl, mix together the softened cream cheese and powdered sugar. If you’re using vanilla extract (which I highly recommend for that subtle flavor boost), toss it in now. Stir everything together until smooth and creamy. Don’t worry if it’s not perfectly whipped—it’ll melt into the filling as it bakes.
Now, drop spoonfuls of that cream cheese mixture evenly over the lemon pie filling. You don’t need to spread it out—it’s totally fine if there are small pockets of cream cheese. Those creamy bites are what make this cake so darn good.
STEP 3: Add the Cake Mix and Butter
Next comes the easiest part—sprinkle the dry lemon cake mix evenly over the cream cheese and pie filling layers. Just pour it straight from the box and spread it out with your hands or the back of a spoon.
Then, slowly drizzle the melted butter over the top of the dry cake mix. Try to cover as much of the surface as you can—this helps the top bake up with that crispy, buttery finish. If you want to boost the lemon flavor even more, drizzle the optional 1/4 cup lemon juice over the top as well. It gives the cake a bright punch without overpowering the sweetness.
If you’ve made it this far, you’re just one step away from enjoying one of the easiest and most delicious lemon desserts out there. The layers are assembled, and that creamy lemony goodness is ready for the oven. So let’s finish this off right and talk about baking, serving, and a few little tips to make your dump cake even better.
STEP 4: Time to Bake
Place your prepared baking dish in the preheated 350°F oven. Let it bake for 40 to 45 minutes, or until the top is beautifully golden brown and the edges are bubbling slightly. That bubbling is a good sign—it means all the layers underneath are hot and melty and everything is coming together just like it should.
Quick Tip: If you notice any dry patches of cake mix still sitting on top around the 30-minute mark, you can lightly spoon a bit of melted butter over those spots or gently press them down with the back of a spoon. This isn’t always necessary, but it helps get that perfectly even golden top.
Once baked, remove it from the oven and let it cool for at least 10 minutes. This resting time helps the cake set up a bit, making it easier to slice or scoop and allowing those creamy and citrusy flavors to really shine through. It’s worth the wait!
STEP 5: Time to Serve and Enjoy
This lemon cream cheese dump cake is super versatile when it comes to serving. It tastes incredible warm, when the cream cheese is still gooey and the filling is bubbling. But it also sets up nicely as it cools, and it’s just as tasty at room temperature or even chilled.
Here are a few of my favorite serving suggestions:
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Top with whipped cream for a light, fluffy finish.
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Dust with powdered sugar to give it that bakery-style look.
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Add fresh lemon zest or thin lemon slices for a pop of color and extra zing.
And if you’re a big fan of contrasting textures (like me), try serving it with something cool and creamy, like vanilla ice cream or a dollop of Greek yogurt. The tanginess pairs perfectly with the lemon and cream cheese combo.
Tips for the Best Lemon Dump Cake Ever
Let’s break down a few quick pointers to help you absolutely nail this recipe:
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Soften your cream cheese fully. Cold cream cheese won’t mix well and will leave lumps. Leave it out on the counter for 30–45 minutes before mixing.
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Don’t stir the layers together. Dump cakes are all about layering and letting the oven do the mixing. Resisting the urge to stir will give you those delicious pockets of flavor.
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Even butter coverage is key. Try to drizzle the butter as evenly as possible across the top of the cake mix. This helps the top bake evenly and creates that golden finish.
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Want less intense lemon? If lemon is a bit much for your taste, you can substitute the lemon cake mix with white or vanilla cake mix. You’ll still get that bright lemon flavor from the filling, but with a more subtle base.
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Storage tip: Leftovers keep well in the fridge for up to 3 days. Just cover tightly with plastic wrap or transfer to an airtight container. It’s delicious straight from the fridge or slightly reheated.
By now, your kitchen probably smells amazing and you’ve either just pulled this beauty out of the oven—or you’re counting down the minutes until it’s cool enough to slice into. Either way, let’s cover a few of the most common questions people have when making a dump cake like this one. Whether you’re baking it for the first time or looking for ways to tweak it to your taste, these quick answers will help guide the way.
FAQ: Your Lemon Cream Cheese Dump Cake Questions Answered
1. Can I use homemade lemon pie filling instead of canned?
Absolutely! If you have a favorite homemade lemon pie filling recipe, feel free to use it. Just aim for the same quantity (about 21 ounces), and make sure it’s cooled before layering it into the dish.
2. My cake mix still has dry spots after baking—what went wrong?
This usually happens when the melted butter doesn’t fully saturate the top layer. Next time, try to drizzle the butter more evenly or use a spoon to lightly press the dry mix into the cake before baking. You can also add a few spoonfuls of milk or lemon juice over dry spots partway through baking.
3. Can I make this ahead of time?
Yes, this cake stores beautifully. You can make it a day in advance, let it cool completely, then refrigerate it. It’s delicious served chilled, or you can warm individual portions in the microwave for about 20–30 seconds.
4. What’s the best way to store leftovers?
Keep any leftovers tightly covered in the refrigerator. They’ll stay fresh for up to 3 days. For longer storage, you can freeze individual portions for up to one month—just reheat in the oven or microwave before serving.
5. Can I use a different flavor of cake mix?
Definitely! If lemon feels a little strong for your taste, try a white cake mix, vanilla, or even a butter cake mix. It gives a milder backdrop while still letting that citrus flavor from the filling and lemon juice shine.
6. Can I double this recipe?
You sure can, but I recommend baking it in two separate 9×13-inch pans for even cooking. Dump cakes don’t always bake well when made in deeper layers, so it’s better to keep the thickness consistent.
7. Do I have to use the lemon juice?
Not at all. The lemon juice is totally optional and just adds an extra burst of tangy flavor. If you prefer a sweeter cake, you can skip it or reduce the amount to just a tablespoon or two.
Final Thoughts: A Simple Lemon Dessert That Delivers Every Time
There’s a lot to love about this Lemon Cream Cheese Dump Cake—it’s quick, it’s simple, and it’s packed with the kind of flavor that tastes like you spent all afternoon in the kitchen. But the real magic is how it brings together that soft, tangy lemon filling and sweet cream cheese with a buttery cake topping that’s golden and crisp in all the right places.
I love that this dessert works for so many occasions, whether you’re bringing something to a picnic, hosting a spring brunch, or just need a citrusy pick-me-up at the end of a long week. And with so many ways to customize it, you can really make it your own. Change up the cake mix, adjust the toppings, or play with the level of lemony tartness—it’s hard to go wrong here.
If you try this recipe, I’d love to hear how it turns out for you. Did you add a fun twist? Serve it with ice cream? Share your thoughts in the comments below—I always enjoy hearing your takes on these easy crowd-pleasers.
PrintLemon Cream Cheese Dump Cake
Lemon Cream Cheese Dump Cake is a vibrant, tangy dessert that combines the ease of a dump cake with the rich creaminess of cheesecake. With layers of sweet lemon pie filling, smooth cream cheese, and buttery cake topping, this simple recipe delivers big flavor with minimal effort. It’s a perfect treat for spring gatherings, potlucks, or when you’re just craving something citrusy and comforting.
Ingredients
1 box (15.25 oz) lemon cake mix
1 can (21 oz) lemon pie filling
8 oz cream cheese, softened and cubed
1/2 cup powdered sugar
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract, optional
1/4 cup lemon juice, optional for extra tang
Optional Toppings
Whipped cream
Fresh lemon slices or zest
Powdered sugar for dusting
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.
Layer the Ingredients
Spread the lemon pie filling evenly across the bottom of the prepared baking dish. In a separate bowl, mix the softened cream cheese with powdered sugar and vanilla extract, if using, until smooth and creamy. Drop spoonfuls of this cream cheese mixture over the pie filling. Sprinkle the dry lemon cake mix evenly over the top of the cream cheese.
Add the Butter
Slowly drizzle the melted butter over the cake mix, trying to cover as much of the surface as possible. If you like a bolder citrus flavor, drizzle lemon juice over the top as well before baking.
Bake
Place the baking dish in the preheated oven and bake for 40 to 45 minutes. The top should be golden brown and the filling bubbling at the edges. Allow the cake to cool for at least 10 minutes to help it set and make serving easier.
Serve
This cake can be served warm or at room temperature. For an extra finishing touch, top with whipped cream, a dusting of powdered sugar, or fresh lemon zest. It pairs especially well with a cup of tea or a glass of cold milk.
Notes
For a variation, try using a white or vanilla cake mix if lemon is too intense. Make sure to soften the cream cheese fully to ensure smooth mixing. This cake stores well in the fridge for up to 3 days and can be enjoyed chilled or slightly reheated.
