There's nothing like the zesty aroma of Lemon Cream Cheese Dump Cake filling your kitchen. This bright and creamy dessert comes together effortlessly and will be the star of any gathering or family meal. If you're looking for a no-fuss treat that blends the tang of lemon with the richness of cream cheese, this is it!
I stumbled across this recipe on a busy weeknight when I needed something quick but special. After just a few bites, it quickly became a family favorite – perfect for potlucks, picnics, or any time a simple, sweet treat is in order. Let’s dive in and see why this recipe deserves a spot in your dessert rotation!
Why You’ll Love This Lemon Cream Cheese Dump Cake
Get ready to fall head over heels for this light and luscious cake. It’s not only delicious, but it also checks all the boxes for a fuss-free, crowd-pleasing dessert.
First off, this dump cake is incredibly easy to make. True to its name, you simply "dump" the ingredients into a baking dish and let the oven work its magic. This means minimal prep and cleanup – a dream come true on busy days or when you’re hosting.
Another reason to love this cake is its flavor. The lemon offers a fresh, bright twist, while the cream cheese adds a luxurious, creamy texture that balances the sweetness perfectly. Each bite melts in your mouth, making it an irresistible treat for lemon lovers.
And let’s not forget about its versatility. Whether served warm with a scoop of vanilla ice cream or chilled straight from the fridge, this dessert shines every time. Perfect for any season, it’s a delightful dessert that doesn’t feel too heavy but still satisfies your sweet cravings.
Finally, this recipe is super affordable. Using a boxed cake mix as the base keeps things budget-friendly without compromising on flavor, making it an ideal choice when you need something quick, cheap, and delicious.
Ingredients Notes

The beauty of this Lemon Cream Cheese Dump Cake lies in its simple ingredients, each playing a role in creating a perfect balance of textures and flavors.
- Lemon Cake Mix: This is the foundation of the recipe, providing the perfect balance of sweetness and that unmistakable lemon flavor. You can find this in any grocery store, but if you prefer, a white or yellow cake mix with added lemon zest works too.
- Cream Cheese: Adding blocks of cream cheese throughout the cake creates deliciously creamy pockets that melt into the cake as it bakes. Be sure to use full-fat cream cheese for the richest, creamiest results, and let it come to room temperature to make it easier to work with.
- Lemon Pie Filling: For maximum lemon flavor, we’re using canned lemon pie filling. Its smooth, tangy taste pairs beautifully with the cake mix and cream cheese, and it cuts down on prep time significantly. You’ll spread this out as the base layer, which gives the whole cake a juicy, lemony burst in each bite.
- Butter: A stick of melted butter helps bind everything together and creates that golden, crisp topping. Salted or unsalted butter will work, but salted adds a subtle savory edge to balance the sweetness.
No special equipment is needed – just a 9x13 baking dish. Make sure to grease it well to ensure an easy release when serving.
How to Make This Lemon Cream Cheese Dump Cake

Making this Lemon Cream Cheese Dump Cake is a breeze, and it comes together in just a few steps.
Start by preheating your oven to 350°F (175°C). While the oven heats, lightly grease your 9x13 baking dish to prevent sticking and make serving easier.
Next, open a can of lemon pie filling and spread it evenly across the bottom of the baking dish. This will be your base layer, infusing the cake with vibrant, lemony flavor right from the start.
Cut your cream cheese into small, bite-sized cubes and scatter them over the lemon pie filling. This may seem rustic, but trust me, those pockets of cream cheese create the best texture in the finished cake, so try to space them out as evenly as possible.
Now it’s time for the lemon cake mix. Take the dry mix and sprinkle it over the cream cheese and pie filling layers, distributing it evenly to cover the entire dish. Don’t stir – the “dump” method means leaving the layers as they are for a more unique texture.
Finally, melt a stick of butter and pour it over the cake mix. The butter will soak through the dry mix as it bakes, giving you that golden, buttery topping that dump cakes are known for. Pop the dish in the oven and bake for about 45-50 minutes, or until the top is golden brown and bubbly.
Let the cake cool for at least 10 minutes before serving. This allows the layers to set and makes it easier to serve.
Storage Options
This Lemon Cream Cheese Dump Cake stores beautifully, making it a great make-ahead dessert.
- Room Temperature: If you plan to serve it within a few hours, you can leave it at room temperature. Simply cover it loosely with foil to keep it fresh.
- Refrigerator: For longer storage, place the cake in an airtight container and refrigerate for up to 3-4 days. This also firms up the texture, making it delicious to serve chilled.
- Freezer: You can freeze this cake if you'd like to prepare it well in advance. Wrap individual servings in plastic wrap, then place them in a freezer-safe bag. It will keep well for up to 2 months. Thaw overnight in the fridge and reheat if desired.
To reheat, simply pop a portion in the microwave for about 20 seconds, or enjoy it cold for a refreshing treat.
Variations and Substitutions
This dump cake recipe is wonderfully versatile, so feel free to get creative with it.
- Fruit Swaps: If you can’t find lemon pie filling, try using blueberry or cherry pie filling for a different flavor twist. Lemon and berry flavors pair wonderfully with the creamy texture of the cake.
- Cake Mix Options: Don’t have lemon cake mix on hand? Try a vanilla or white cake mix and add a tablespoon of lemon zest for a similar effect. It’s an easy way to customize the recipe with what you have.
- Lighter Version: To reduce the richness, swap full-fat cream cheese with reduced-fat cream cheese and replace half the butter with a few tablespoons of milk. The texture will be slightly different but still delicious.
- Add a Topping: For a little crunch, sprinkle chopped almonds or shredded coconut on top of the cake mix before baking. This adds texture and complements the cake's buttery topping beautifully.
- Lemon Drizzle: If you want an extra pop of lemon, drizzle a simple icing made from powdered sugar and lemon juice over the cooled cake. This makes it look even more impressive and adds a little extra tang.
No matter how you customize it, this Lemon Cream Cheese Dump Cake is sure to be a hit. Simple, quick, and packed with flavor, it’s the ultimate dessert for any lemon lover. Enjoy experimenting with variations and make it uniquely yours – every bite will be a bright, creamy treat!
PrintLemon Cream Cheese Dump Cake Recipe
This Lemon Cream Cheese Dump Cake is a quick and easy dessert combining zesty lemon with rich cream cheese and fluffy cake mix for a deliciously tangy, creamy treat. Perfect for gatherings or a simple dessert craving, this dump cake is as effortless as it is delicious.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box lemon cake mix
- 1 can lemon pie filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup butter, melted
- 1 tsp vanilla extract
- ½ cup powdered sugar (for dusting, optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread lemon pie filling evenly over the bottom of the dish.
- In a mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Spoon the cream cheese mixture over the lemon filling in dollops.
- Sprinkle the dry lemon cake mix evenly on top of the filling and cream cheese layers.
- Drizzle melted butter evenly over the cake mix layer, covering as much as possible.
- Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly.
- Allow to cool slightly, then dust with powdered sugar if desired. Serve warm.
Notes
- For an extra lemony kick, add a few teaspoons of lemon zest to the cream cheese mixture.
- Serve with whipped cream or vanilla ice cream for an added treat.
- This dessert can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28g
- Sodium: 270mg
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