If there’s one dessert that instantly reminds me of spring afternoons and potluck joy, it’s this lemon cream cheese dump cake. The name might not sound fancy, but trust me, this beauty delivers pure magic with almost zero effort. I first stumbled upon the concept during a last-minute baking marathon for a picnic, and I’ve never looked back. Just five ingredients, one baking dish, and no mixing bowls, how can you beat that?
This lemon cream cheese dump cake recipe fits the bill perfectly whether you’re craving something sweet but simple, need a no-fail dessert for company, or want to brighten up a weeknight meal. It’s gooey, tangy, creamy, and buttery all in one spoonful. Think lemon cheesecake meets cobbler, and you’re getting close to the experience.
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Why This Lemon Cream Cheese Dump Cake Works Like a Charm
What makes this recipe a keeper is its blissful combination of minimal effort and maximum reward. Unlike traditional cakes that demand a mixer and multiple bowls, a dump cake is exactly what it sounds like, just dump the ingredients into a baking dish and pop it in the oven.
The lemon pie filling brings bold citrus flavor, while the cream cheese adds that luscious, tangy bite reminiscent of cheesecake. Yellow cake mix gives it a soft crumbly topping with rich, golden edges that contrast perfectly with the gooey center. And melted butter? That’s the secret to transforming a simple boxed mix into a crusty, bakery-style topping.
Customization is a breeze with this dessert. You can:
- Use lemon curd instead of pie filling for a more intense citrus note.
- Swap yellow cake mix for vanilla, white, or even lemon-flavored cake mix for extra zing.
- Add fresh blueberries or raspberries before baking for a berry twist.
- Opt for low-fat cream cheese or dairy-free versions if needed.
- Make it gluten-free with a certified GF cake mix.
This recipe is a blank canvas, but the lemon-cream cheese combo is what steals the show every time. And the best part? No one will believe you didn’t spend hours making it.
Recipe Card
Lemon Cream Cheese Dump Cake Recipe
Cuisine: AmericanDifficulty: Easy12
servings10
minutes50
minutes370
kcalThis lemon cream cheese dump cake is the perfect dessert for when you want something quick, comforting, and delightfully citrusy. With minimal effort and maximum flavor, this dump-and-bake recipe delivers creamy texture, a buttery crumble topping, and zesty lemon brightness in every spoonful.
Ingredients
2 cans (21 oz each) lemon pie filling
1 box yellow cake mix (15.25 oz)
1 package (8 oz) cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
¾ cup unsalted butter, melted
Optional: lemon zest, powdered sugar for dusting
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- Whip the cream cheese with sugar and vanilla in a mixing bowl until smooth. Drop spoonfuls over the lemon filling.
- Sprinkle the dry cake mix evenly over the cream cheese layer. Don’t mix.
- Drizzle melted butter evenly over the cake mix, covering as much as possible.
- Bake uncovered for 45–50 minutes or until the top is golden and bubbling.
- Cool slightly before serving. Optionally, dust with powdered sugar or garnish with lemon zest.
Notes
- For a richer citrus flavor, add lemon zest to the cream cheese mixture.
- Don’t worry if the butter doesn’t cover all the cake mix, dry patches bake into crunchy bites.
- Store leftovers in the fridge for up to 5 days; reheat slightly before serving.
Pro Tips for Success With Lemon Cream Cheese Dump Cake
1. Soften the Cream Cheese Just Right
Make sure your cream cheese is softened but not melted. If it’s too cold, it won’t spread properly and will stay in chunks. I like to cube it and let it sit at room temp for 20–30 minutes. This way, it gets creamy as it bakes and melts beautifully into the lemon layer.
2. Dot the Butter Evenly
Instead of pouring the melted butter into one spot, drizzle it evenly across the top of the cake mix. This helps ensure every bit of the topping gets that golden-baked, slightly crispy texture. Dry spots in a dump cake are usually the result of uneven butter coverage.
3. Don’t Stir Anything
It’s tempting, but don’t mix the layers. The magic of a dump cake comes from layering the ingredients in a specific order. Stirring ruins the rustic, cobbler-like texture and prevents the cake mix from crisping up.
4. Let It Rest Before Serving
Fresh out of the oven, the center will be lava-hot and very soft. Give your dump cake 15–20 minutes to settle. It firms up a bit and makes serving much easier (especially if you want it to look nice on a plate).
These simple tips make a big difference, especially when you want your lemon cream cheese dump cake to look as great as it tastes.
Fun Twists on the Classic Lemon Cream Cheese Dump Cake
1. Blueberry Lemon Cream Cheese Dump Cake
Love a berry-lemon combo? Swap out one of the cans of lemon pie filling with a can of blueberry pie filling. The deep purple swirls are not only gorgeous but add a tart-sweet contrast that’s irresistible with the tangy cream cheese. You can even sprinkle a few fresh or frozen blueberries on top for more texture.
2. Strawberry Lemonade Dump Cake
Use a can of strawberry pie filling instead of lemon, and mix it with a bit of fresh lemon zest or a tablespoon of lemon juice. The result is a nostalgic strawberry lemonade flavor that feels like summer in a dish. This one is especially popular at potlucks and barbecues.
3. Gluten-Free Lemon Cream Cheese Dump Cake
Just use a gluten-free yellow or vanilla cake mix (there are plenty of great ones available now, like King Arthur’s or Bob’s Red Mill). The rest of the ingredients are naturally gluten-free, so it’s an easy switch that doesn’t compromise flavor or texture.
4. Low-Sugar or Diabetic-Friendly Version
Looking for something a little lighter? Choose sugar-free cake mix and sugar-free lemon pie filling (both are available in most grocery stores now). You can also reduce the butter to 1/2 cup if you’re watching your fat intake. The end result is still tangy and creamy, but without the sugar spike.
5. Lemon Raspberry Cream Cheese Dump Cake
This is one of my personal favorites. Scatter 1–2 cups of fresh or frozen raspberries over the lemon filling before adding the cream cheese and cake mix. The tartness of the raspberries really makes the lemon pop and adds beautiful bursts of color.
Why You’ll Crave This Lemon Cream Cheese Dump Cake Again
There’s something magical about a dessert that requires almost no effort yet delivers unforgettable flavor. This lemon cream cheese dump cake is one of those rare recipes that checks every box, it’s easy, fast, budget-friendly, and crowd-pleasing. Whether you need a last-minute dessert for guests or just want to indulge in something sweet and citrusy on a quiet night in, this cake has your back.
The luscious lemon filling meets velvety cream cheese in the coziest of ways, and that buttery, golden topping gives it just the right crunch. Plus, it’s flexible—tweak it to fit your pantry, mood, or the season.
If you loved this recipe, you’ll probably enjoy my healthy cheesecake or this Lemon Icebox Pie. Both are just as easy and equally satisfying.
FAQs & Troubleshooting
This happens when the butter doesn’t fully cover the cake mix. To prevent this, drizzle the melted butter slowly and evenly over the entire surface. You can also lightly pat down the mix for better contact.
Yes! Lemon curd adds a richer, tangier taste. Use one jar (around 12 oz) of lemon curd mixed with one can of pie filling for the perfect balance.
Yes—softening the cream cheese ensures it blends smoothly with sugar and vanilla. Cold cream cheese won’t mix well and may create lumpy texture pockets in the cake.
The cream cheese layer in this version adds a rich, cheesecake-like texture and tangy flavor that elevates it from a simple fruit dump cake to a decadent dessert.
So grab that baking dish and treat yourself to a warm scoop (or two) of this creamy, tangy sunshine in a pan. You deserve it!
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