If you’re craving a dessert that’s equal parts bright, luscious, and incredibly easy to make, the Lemon Cream Cheese Dump Cake Recipe is about to become your newest staple. With the sunny tartness of lemon pie filling, the creaminess of sweetened cream cheese, and a buttery, golden cake topping, this recipe comes together in minutes and bakes into a jaw-dropping treat. Whether you’re entertaining guests or just want something special for a weeknight, you won’t find a more foolproof or crowd-pleasing dessert!

Lemon Cream Cheese Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of pantry staples to whip up the Lemon Cream Cheese Dump Cake Recipe, but each one adds its own magic to the finished dessert. These simple ingredients combine to create layers of runny lemon, silky cheesecake, and plush cake—pure sunshine in every bite!

Lemon Pie Filling (2 cans, 21 oz each): This is your shortcut to tangy, vibrant lemon flavor with minimal effort.

Yellow Cake Mix (1 box, 15.25 oz): It forms a tender, buttery crust on top, no extra mixing required.
Cream Cheese (8 oz, softened): For pockets of rich, creamy sweetness that offset the citrus perfectly.

Granulated Sugar (½ cup): Sweetens the cream cheese layer just enough for balance.
Vanilla Extract (1 teaspoon): Adds warmth and depth to the cream cheese mixture.

Unsalted Butter (¾ cup, melted): Helps the dry cake mix form a delightful crunchy, buttery topping.
Lemon Zest, Powdered Sugar (optional): For finishing touches that add extra zing and visual flair.

How to Make Lemon Cream Cheese Dump Cake Recipe

Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. This ensures your Lemon Cream Cheese Dump Cake Recipe lifts out easily (and clean-up is a breeze later on!)

Step 2: Layer the Lemon Pie Filling

Evenly spread the lemon pie filling over the bottom of your prepared baking dish. This creates a zesty, jammy foundation and guarantees every serving bursts with citrus flavor.

Step 3: Whip the Cream Cheese Layer

In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until the mixture is silky smooth. Drop dollops by the spoonful all across the lemon layer—don’t worry about perfection here, those creamy pockets will swirl beautifully as they bake!

Step 4: Add the Dry Cake Mix

Sprinkle the dry yellow cake mix evenly over the top of the cream cheese and lemon. It might look odd now, but as it bakes, the butter will transform it into a crisp, tender crust. Resist the urge to mix—it’s called a dump cake for a reason!

Step 5: Drizzle the Butter

Drizzle melted butter slowly and evenly over the entire surface, paying special attention to cover as much of the dry mix as possible. The butter helps create those golden, crunchy crags that everyone fights over.

Step 6: Bake to Perfection

Pop your baking dish in the oven, uncovered, and bake for 45 to 50 minutes. The top should turn a lovely golden brown and the lemon and cream cheese layers should be bubbling up deliciously at the edges.

Step 7: Cool and Finish

Let your Lemon Cream Cheese Dump Cake Recipe cool slightly before serving—this helps everything set just enough to scoop. For a gorgeous finish, dust with powdered sugar or add a sprinkle of lemon zest.

How to Serve Lemon Cream Cheese Dump Cake Recipe

Garnishes

This cake is stunning straight from the oven, but a few final flourishes can make it extra special. A generous dusting of powdered sugar adds a snow-like beauty, while some fresh lemon zest provides a fragrant pop of color and flavor. For a creamy twist, try a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Side Dishes

Because the Lemon Cream Cheese Dump Cake Recipe is rich and vibrant, keep accompaniments light. Fresh berries or a simple fruit salad pair wonderfully, as does a crisp, cold glass of iced tea. If you’re serving at brunch, a platter of assorted pastries offers a lovely contrast.

Creative Ways to Present

Scoop generous portions into pretty ramekins for individual servings, or use a ring mold to turn it into a plated dessert for special occasions. Layer cooled pieces in parfait glasses with whipped cream and berries for a trifle-inspired delight. You can even transform leftovers into tasty cake pops for a fun party treat!

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Cream Cheese Dump Cake Recipe keeps well in the fridge for up to 4 days. Simply cover the baking dish tightly with plastic wrap or transfer portions to an airtight container to preserve all that moisture and flavor.

Freezing

If you’d like to freeze some for later, allow the cake to cool completely, then wrap individual portions tightly in plastic wrap and store in a freezer-safe bag or container. It’ll stay delicious for up to two months and is perfect for quick, unexpected cravings!

Reheating

To reheat, simply microwave individual servings for 20 to 30 seconds until warm, or bake covered at 325°F (163°C) for about 10 minutes to refresh larger portions. The filling becomes gooey again, and the topping regains a bit of its crunch.

FAQs

Can I use homemade lemon filling in the Lemon Cream Cheese Dump Cake Recipe?

Absolutely! If you have homemade lemon curd or pie filling, feel free to use it for a truly from-scratch touch. Just ensure you have about 42 ounces so the flavor and texture stay on point.

Can I substitute the yellow cake mix?

Yes, white cake mix works beautifully, and even lemon or vanilla cake mix will add a delicious twist. Each will give you a slightly different flavor profile, so experiment to find your favorite!

Do I have to soften the cream cheese?

Softened cream cheese ensures the easiest mixing, resulting in a smooth, creamy texture. If you’re short on time, microwave it in short bursts until just soft enough to blend smoothly with the sugar and vanilla.

How do I know when the dump cake is done baking?

The top should be deeply golden and the edges bubbling when the Lemon Cream Cheese Dump Cake Recipe is ready. Keep an eye out during the last 5 minutes of baking, since every oven is a bit different!

Is this recipe easy enough for kids to help with?

Definitely! Since there’s no fussy mixing or layering and no special equipment required, this dessert is perfect for little helpers eager to “dump” the layers together—just handle the oven and melted butter yourself.

Final Thoughts

There’s something so satisfying about a recipe that delivers maximum wow-factor with minimum effort, and the Lemon Cream Cheese Dump Cake Recipe really checks every box. If you love easy bakes with bright, layered flavors, this is your answer. Take out your favorite baking dish and give it a try—your taste buds (and your friends) will thank you!

Lemon Cream Cheese Dump Cake Recipe

★★★★★

5.3 from 7 reviews

Author: lina

Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the zesty and creamy delight of this Lemon Cream Cheese Dump Cake. With layers of tangy lemon pie filling, luscious cream cheese, and a buttery cake topping, this dessert is a crowd-pleaser!

Ingredients

Scale

Lemon Cream Cheese Dump Cake Ingredients:

2 cans (21 oz each) lemon pie filling

Cream Cheese Filling:

1 package (8 oz) cream cheese, softened

½ cup granulated sugar
1 teaspoon vanilla extract

Cake Topping:

1 box yellow cake mix (15.25 oz)

¾ cup unsalted butter, melted
Optional: lemon zest, powdered sugar for dusting

Instructions

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

Layer lemon filling: Spread the lemon pie filling evenly in the baking dish.
Prepare cream cheese filling: In a mixing bowl, whip the cream cheese, sugar, and vanilla until smooth. Drop spoonfuls over the lemon filling.
Add cake mix: Sprinkle the dry cake mix evenly over the cream cheese layer without mixing.

Drizzle butter: Evenly drizzle the melted butter over the cake mix.
Bake: Bake uncovered for 45–50 minutes until golden and bubbling.
Cool and serve: Allow to cool slightly before serving. Optionally, dust with powdered sugar or garnish with lemon zest.

Notes

Add a scoop of vanilla ice cream for a decadent treat.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes

Cook Time: 45 minutes
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380

Sugar: 36g
Sodium: 420mg
Fat: 20g

Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g

Carbohydrates: 47g
Fiber: 1g
Protein: 3g

Cholesterol: 35mg

Keywords: Lemon Cream Cheese Dump Cake, Lemon Pie Filling, Cream Cheese, Cake Mix, Easy Dessert Recipe