Lemon Cream Cheese Dump Cake is the kind of dessert that feels like sunshine in a pan. It’s sweet, tangy, rich, and ridiculously easy to make. With only a few pantry staples and minimal prep, this cake comes together without mixing bowls or complicated techniques—hence the name “dump cake.” Layers of zesty lemon pie filling, smooth cream cheese, and buttery cake mix create a dessert that’s indulgent yet refreshingly light.

What makes this recipe stand out is the balance of flavors and textures: the tartness of the lemon filling, the creamy richness of the cream cheese, and the golden, slightly crisp cake topping. It’s the perfect treat to bring to potlucks, serve at family gatherings, or make on a whim when you want something sweet and comforting without all the effort. One pan, one oven, and one incredible result—this Lemon Cream Cheese Dump Cake will become your go-to citrus dessert.

Why You’ll Love This Recipe

Ridiculously Easy to Make – No mixing, no fuss—just layer and bake.
Bright and Tangy Flavor – Lemon lovers will swoon over the fresh, zesty taste.
Crowd-Pleaser – Perfect for potlucks, holidays, or weeknight desserts.
Minimal Ingredients – Uses pantry staples and a boxed cake mix.
Warm or Cold Delight – Delicious served hot out of the oven or chilled from the fridge.

Ingredients

Lemon pie filling
Cream cheese
Granulated sugar
Vanilla extract
Yellow or white boxed cake mix
Unsalted butter
Optional: lemon zest, whipped cream, or powdered sugar for garnish

Variations

Berry Lemon: Add fresh or frozen blueberries or raspberries for extra color and flavor.
Lemon Coconut: Sprinkle shredded coconut over the top before baking.
Lemon-Lime Twist: Use key lime pie filling mixed with lemon for a tangier version.
Gluten-Free: Use a gluten-free cake mix without changing the other ingredients.
Extra Creamy: Swirl in sweetened condensed milk with the cream cheese for added richness.

How to Make the Recipe

Step 1: Prepare the Baking Dish

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Step 2: Add the Lemon Filling

Spread the lemon pie filling evenly across the bottom of the prepared pan.

Step 3: Layer the Cream Cheese

In a small bowl, mix softened cream cheese with sugar and vanilla until smooth. Dollop or gently spread over the lemon filling.

Step 4: Add the Cake Mix

Sprinkle the dry cake mix evenly over the cream cheese layer. Do not mix.

Step 5: Add Butter

Cut cold butter into thin slices and place them evenly over the cake mix. This will help create a golden, slightly crisp topping as it melts.

Step 6: Bake

Bake for 45–50 minutes, or until the top is golden and bubbling around the edges. Let it cool slightly before serving.

Tips for Making the Recipe

Use Room Temperature Cream Cheese: It’s easier to mix and layer smoothly.
Don’t Stir the Layers: Dump cakes rely on layered ingredients for the perfect texture.
Add Extra Zest: A little lemon zest over the top before baking amps up the citrus flavor.
Watch the Butter: Make sure the butter covers the cake mix well to prevent dry spots.
Cool Before Cutting: Letting it sit for 10–15 minutes helps the layers set and makes serving easier.

How to Serve

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Chill in the fridge and serve cold for a firmer, cheesecake-like texture.
Dust with powdered sugar and lemon zest before serving for an elegant touch.
Pair with tea or coffee for an afternoon treat.
Serve in individual ramekins for a fancy twist on a rustic dessert.

Make Ahead and Storage

Storing Leftovers

Store leftovers covered in the refrigerator for up to 4 days. The flavors deepen over time, making it even tastier on day two.

Freezing

Cool completely, then freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat in the microwave for 30 seconds per serving or warm in the oven at 300°F (150°C) until heated through.

FAQs

1. Can I use fresh lemon filling instead of canned?

Yes! Homemade lemon curd or lemon pie filling works beautifully.

2. What type of cake mix is best?

Yellow or white cake mix works best to complement the lemon and cream cheese.

3. Do I need to cook the lemon filling first?

No, canned lemon pie filling is ready to use straight from the can.

4. Can I reduce the sugar in the cream cheese layer?

Yes, feel free to adjust the sugar to taste or use a sugar substitute.

5. Can I use margarine instead of butter?

You can, but real butter gives a better flavor and texture.

6. Will the cake set as it cools?

Yes, it thickens and sets more as it cools, especially in the fridge.

7. Can I add fruit to the layers?

Yes! Blueberries, raspberries, or even pineapple chunks pair well with lemon.

8. Do I need to use a mixer?

Not at all—this recipe is easily made with just a bowl and spoon.

9. Is it supposed to be gooey in the middle?

Yes, the filling stays soft and gooey, while the top gets crisp and golden.

10. Can I double the recipe?

Absolutely! Use two baking pans or one extra-large one and adjust the baking time accordingly.

Conclusion

Lemon Cream Cheese Dump Cake is the ultimate low-effort, high-reward dessert. It’s bright, creamy, comforting, and so easy to throw together with ingredients you probably already have on hand. Whether you’re making it for a party, a picnic, or a cozy night in, this dessert delivers every time. With its bold lemon flavor, creamy center, and golden topping, it’s a recipe that’s sure to stay in your rotation—and your cravings—for a long time to come.