If there’s one dessert that embodies pure sunshine, it’s this Lemon Cream Cheese Dump Cake. Bright, tangy lemon meets the rich, velvety goodness of cream cheese, all wrapped in the simplest baking method you can imagine—just “dump” and bake. This cake isn’t fussy. It doesn’t require you to cream butter and sugar for ages or fold egg whites like a pastry chef. Nope—this is a stress-free dessert with maximum flavor and minimal work.
Why This Cake Will Win Your Heart
You know those recipes that make you feel like a kitchen magician without breaking a sweat? This is one of them. You’ll love it because:
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Ridiculously Easy – Five minutes of prep, no special equipment needed.
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Perfect for All Occasions – From lazy Sunday brunch to a backyard barbecue.
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Flavor Explosion – Tangy lemon curd, sweet cake, and creamy pockets of cheesecake goodness.
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Crowd-Pleaser Factor – It disappears faster than you can say “Who wants dessert?”
Ingredient Notes & Details
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Lemon Pie Filling or Lemon Curd – The star of the show. Pie filling gives a more custardy texture, while curd is extra tangy.
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Cream Cheese – Use full-fat for maximum creaminess. Cube it so you get little bursts of cheesecake in every bite.
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Yellow or Lemon Cake Mix – Yellow for balanced sweetness, lemon if you want to double down on citrus.
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Butter – Salted or unsalted works; melt it so it coats the cake mix evenly.
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Optional Extras – A sprinkle of powdered sugar or a dollop of whipped cream for serving.
Step-by-Step: How to Make Lemon Cream Cheese Dump Cake
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Prep the Pan – Lightly grease a 9×13-inch baking dish.
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Layer the Lemon – Spread the lemon pie filling (or curd) evenly in the bottom.
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Add Cream Cheese – Scatter cream cheese cubes evenly over the lemon layer.
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Sprinkle the Cake Mix – Cover everything with the dry cake mix—no mixing, just sprinkle.
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Add the Butter – Pour melted butter evenly over the cake mix to moisten the surface.
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Bake – 350°F (175°C) for 40–45 minutes, or until the top is golden brown.
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Cool & Serve – Let it cool for at least 15 minutes before scooping. Serve warm or chilled.
Storage Tips
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Room Temperature – Best enjoyed the day it’s baked, but you can leave it covered for up to 1 day.
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Refrigerator – Keeps well for 4–5 days in an airtight container; the lemon and cream cheese flavors deepen over time.
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Freezer – Freeze portions for up to 2 months; thaw in the fridge before reheating gently in the oven.
Variations to Keep Things Exciting
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Berry Burst – Add a handful of blueberries or raspberries before baking.
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Coconut Twist – Sprinkle shredded coconut over the top for a tropical vibe.
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Gluten-Free – Use your favorite gluten-free yellow cake mix.
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Extra Lemon Love – Add lemon zest to the butter before pouring it on for even more zing.
Lemon Cream Cheese Dump Cake
Ingredients
- 2 21 oz cans lemon pie filling
- 1 8 oz package cream cheese, softened
- 1 box yellow or lemon cake mix
- 1/2 cup unsalted butter melted
- 1/4 cup sugar optional, for extra sweetness
- Powdered sugar for dusting (optional)
Instructions
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Preheat oven:
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Set oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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Layer the lemon base:
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Spread lemon pie filling evenly in the bottom of the baking dish.
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Add cream cheese:
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Cut softened cream cheese into small cubes. Scatter evenly over the lemon filling.
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Add the cake mix:
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Sprinkle dry cake mix evenly over the cream cheese and lemon filling — do not stir.
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Finish with butter:
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Drizzle melted butter evenly over the top. If desired, sprinkle with sugar for extra crunch.
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Bake:
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Bake for 45–50 minutes, or until the top is golden and slightly crisp.
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Serve:
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Cool slightly before serving. Dust with powdered sugar if desired. Delicious warm or at room temperature.
