There are few things in life that can’t be fixed with a warm dessert and a spoon. Lemon Cream Cheese Dump Cake happens to be one of those magical fixes. Whether you’re dealing with a last-minute potluck, surprise guests, or just the Sunday Scaries, this easy lemon dessert is like a big, citrusy hug from the oven.
And yes, I know the word “dump” doesn’t exactly scream elegance—but trust me, once you taste that golden, buttery top giving way to tangy lemon and creamy pockets of melted cream cheese? You’ll forget all about the name and just focus on not going back for a third helping.
Table of Contents
Why You’ll Love This Lemon Cream Cheese Dump Cake
Let me count the ways!
- Ridiculously simple. No mixing bowls, no electric mixer, no fancy skills required.
- Crazy delicious. Think lemon cheesecake meets buttery cobbler.
- Crowd-pleaser. It vanishes at family dinners, church socials, and book club potlucks.
- Flexible. Want to throw in berries? A little lemon zest? A scoop of vanilla ice cream on top? Go wild.
It’s my secret weapon for when I need a dessert that feels homemade but takes less effort than brushing my hair on a Saturday morning.
What Does Lemon Cream Cheese Dump Cake Taste Like?
Picture this: velvety lemon pie filling swirled with creamy, slightly tangy bites of cream cheese, topped with a crumbly, buttery golden crust. It’s tart, sweet, creamy, and crisp all in one bite. Basically, a lemon bar and a cheesecake had a deliciously lazy baby.
Ingredients You’ll Need for Lemon Cream Cheese Dump Cake
You only need five main ingredients (plus a few optional extras if you’re feeling fancy):
- Lemon pie filling – Store-bought works great here. (Yes, even Alma uses shortcuts!)
- Cream cheese – Softened and cubed. Adds richness and that luscious creamy texture.
- Cake mix – Yellow or vanilla, straight from the box. You’re not baking from scratch today, and that’s okay.
- Butter – Cold and thinly sliced. This is what gives you that glorious golden crust.
- Optional add-ins – Lemon zest, fresh or frozen berries, crushed nuts, or a dusting of powdered sugar on top.
Need a good lemon pie filling recipe? Try Alma’s homemade version here.
How to Make the Best Lemon Cream Cheese Dump Cake
You ready? Because this is going to be quick.
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the dish.
- Scatter the cubed cream cheese over the filling. Don’t stress about perfect spacing—it all melts beautifully anyway.
- Sprinkle the dry cake mix evenly on top. No mixing! No stirring! Just dump and go.
- Top with butter slices. Cover as much of the surface as possible with cold butter for even browning.
- Bake for 40–50 minutes, rotating halfway through. You’re looking for golden brown top and bubbly edges.
- Let it rest for 15 minutes, then serve warm with whipped cream, ice cream, or straight from the dish when no one’s looking.
Tips and Tricks for Perfect Dump Cake with Cream Cheese
- Don’t mix the layers. It’s tempting, I know. But the magic happens when everything bakes undisturbed.
- Use cold butter. Thin slices melt slowly and evenly, creating that golden crust.
- Customize it! Toss in frozen blueberries, raspberries, or even a handful of coconut flakes.
- Want more tang? A little lemon zest over the top before baking brightens everything up.
- Let it cool slightly before serving. This helps it firm up just enough to scoop while still warm and gooey.
Storage
If you have leftovers (doubtful), store them in an airtight container in the fridge for up to 3 days.
Want to freeze it? You can! Just wrap tightly and freeze for up to a month. Reheat in the oven or microwave when you’re ready for that second (or third) serving.
FAQs
Can I use a different flavor of cake mix?
Absolutely! White cake mix is lovely and lets the lemon shine even more.
What if I only have strawberry or cherry pie filling?
Go for it! This method works beautifully with lots of fruit fillings.
Do I need to soften the cream cheese?
Yes. Cold cream cheese won’t melt as nicely. Just leave it out for 20 minutes while the oven preheats.
Can I make it ahead of time?
You can bake it earlier in the day and rewarm it before serving. Just don’t assemble and refrigerate it raw—it gets weird.
Conclusion
That night sealed it—Lemon Cream Cheese Dump Cake became my emergency (and not-so-emergency) dessert from then on. It’s the kind of recipe that saves your sanity, satisfies every sweet tooth in the house, and makes you look like you planned something far fancier than you did. If you’ve got 10 minutes, a can of lemon pie filling, and the willpower to wait for it to bake, you’ve got dessert gold. Go ahead—make it once, and I promise your fork will find its way back to that pan, too.
Want to boost that bright citrus flavor even more? Check out these simple tips to make any lemon cake taste more lemony. From using zest to choosing the right extracts, these tricks work perfectly if you’re looking to dial up the lemon punch in this dump cake or any lemon dessert.
Lemon Cream Cheese Dump Cake
A fast, creamy, and tangy dessert that comes together in minutes using lemon pie filling, cake mix, and cream cheese. Pure citrus comfort!
- 9×13 inch baking dish
Main Ingredients
- 1 box yellow or vanilla cake mix
- 21 oz lemon pie filling
- 8 oz cream cheese (softened and cubed)
- 0.5 cup unsalted butter (cold and sliced thin)
Optional Toppings
- lemon zest, fresh or frozen berries, crushed nuts, whipped cream, powdered sugar (optional)
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Spread lemon pie filling evenly across the bottom of the baking dish.
Scatter cubed cream cheese evenly over the pie filling.
Sprinkle the dry cake mix over the cream cheese layer. Do not stir.
Place thin slices of cold butter over the cake mix to cover as much surface as possible.
Bake for 40–50 minutes or until the top is golden brown and bubbling at the edges. Rotate pan halfway through baking.
Let the cake rest for 15 minutes before serving. Serve warm with whipped cream or ice cream if desired.
This dessert is super customizable! Add berries, coconut, or chopped nuts for a fun twist. Try these lemon-boosting tricks if you want even more citrus punch.
