If there’s one dessert that can instantly lift your mood and make everyone at the table smile, it’s a good old-fashioned dump cake. And this Lemon Cream Cheese Dump Cake? It’s the sunshine-packed treat you didn’t know you needed! Lightly tart, perfectly sweet, and deliciously creamy, this dessert is the perfect way to bring a little joy to any occasion — whether it’s a potluck, a birthday party, or just a Wednesday night when you’re craving something sweet and easy.

I’m always on the lookout for desserts that feel homemade but don’t have me in the kitchen for hours. Honestly, who has the time some days? That’s what makes this recipe such a lifesaver. It’s one of those quick, no-fuss desserts that come together in just a few simple steps. No complicated techniques, no fancy equipment — just a baking dish, a few basic ingredients, and a little bit of love.

Before we jump into it, let me tell you: this Lemon Cream Cheese Dump Cake has a little magic in it. The rich cream cheese filling melts into the sweet and tangy lemon layers, while the buttery lemon cake topping turns golden and crisp. Every scoop is like a little slice of heaven. Trust me, once you make it, it’s going to become a regular in your dessert rotation.

Alright, let’s get baking!

Ingredients You’ll Need

Here’s everything you’ll need to whip up this mouthwatering dessert:

• 1 box (15.25 oz) lemon cake mix

• 1 can (21 oz) lemon pie filling

• 8 oz cream cheese, softened and cubed

• 1/2 cup powdered sugar

• 1/2 cup unsalted butter, melted

• 1 teaspoon vanilla extract (optional)

• 1/4 cup lemon juice (optional, for extra tang)

Optional Toppings:

• Whipped cream

• Fresh lemon slices or zest

• Powdered sugar for dusting

Simple ingredients, right? And if you want to jazz things up a bit, those optional toppings can take it to the next level.

Step-by-Step: How to Make Lemon Cream Cheese Dump Cake

Step 1: Preheat the Oven

First things first — get your oven preheating to 350°F (175°C). Trust me, you’ll want it ready to go because this cake comes together quickly. While the oven warms up, grab a 9×13-inch baking dish and grease it up with a little butter or a quick spray of non-stick cooking spray. This will help your cake come out perfectly without sticking to the dish.

Step 2: Layer the Ingredients

Now for the fun part — building those delicious layers.

Start by spreading the lemon pie filling evenly across the bottom of your greased baking dish. Just use a spatula to smooth it out — it doesn’t have to be perfect, but you want a nice even layer.

Next, grab a medium-sized bowl. Add your softened cream cheese, powdered sugar, and vanilla extract (if you’re using it) to the bowl. Mix everything together until it’s smooth and creamy. It’ll be thick, but that’s exactly what you want.

Using a spoon, drop dollops of the cream cheese mixture all over the lemon pie filling. It doesn’t have to be spread out perfectly; part of the charm of a dump cake is those little pockets of creamy goodness you get in every bite.

Finally, take your dry lemon cake mix and sprinkle it evenly over the entire surface. Don’t stir it in — just let it sit right on top. That’s going to give you that signature dump cake texture: moist underneath and a little crisp on top.

Step 3: Add the Butter and Lemon Juice

Now it’s time to add that all-important butter layer. Slowly drizzle your melted butter evenly across the dry cake mix. Try to cover as much of the surface as possible — the butter is what’s going to moisten the cake mix and give you that delicious, slightly crispy topping.

And if you’re a true lemon lover (like me), this is the perfect moment to add a little extra citrus zing. Drizzle the optional lemon juice right over the top of everything. It soaks into the cake as it bakes and gives every bite that fresh, bright flavor that makes this dessert so irresistible.

Pro Tip: Don’t worry if you see some dry patches of cake mix before it goes into the oven. As it bakes, the butter and pie filling will work their way through the cake mix, creating those perfect gooey layers underneath the golden top.

Step 4: Bake the Cake

Pop your baking dish into the preheated 350°F oven and let it bake for 40 to 45 minutes.

You’ll know it’s ready when the top is beautifully golden brown and you can see the edges bubbling a little bit. The smell alone will have everyone in your house wandering into the kitchen asking when dessert’s ready.

When it’s done baking, pull it out of the oven and let it cool for at least 10 minutes. I know it’s hard to wait, but giving it a few minutes to set makes scooping and serving so much easier. Plus, it lets all those delicious layers firm up just enough to keep their shape on your plate.

Step 5: Serve and Enjoy

Here’s the best part — serving up your masterpiece! Use a big spoon to scoop generous portions onto plates or into bowls.

You can enjoy this Lemon Cream Cheese Dump Cake warm (which is honestly my favorite way because it’s extra melty and gooey) or let it cool to room temperature if you prefer it a little firmer.

If you want to add a little extra flair, now’s the time for toppings. A big dollop of whipped cream, a sprinkle of powdered sugar, or a few curls of fresh lemon zest take this dessert to the next level. Even a few thin slices of fresh lemon on the side look so pretty if you’re serving guests.

Tips for the Perfect Lemon Cream Cheese Dump Cake

• Don’t overmix: Remember, a dump cake isn’t meant to be perfectly uniform. Part of its charm is those delicious pockets of different textures and flavors.

• Use room temperature cream cheese: This helps it blend smoothly with the powdered sugar and vanilla, making it easier to spoon over the lemon filling.

• Cover any dry patches if needed: If after adding butter and lemon juice you still see large dry areas, you can lightly tap those spots with a little more melted butter or spritz with cooking spray.

• Make it extra lemony: If you want an even bigger burst of lemon flavor, mix a little extra lemon zest into the powdered sugar before you blend it with the cream cheese.

Fun Variations to Try

One of the best things about this dump cake recipe is how versatile it is. If you’re in the mood to experiment a little, here are some fun variations:

• Berry Lemon Twist: Add a layer of fresh or frozen blueberries or raspberries on top of the lemon pie filling before adding the cream cheese.

• Coconut Lemon Delight: Sprinkle some sweetened shredded coconut over the cake mix before baking for a tropical touch.

• Poppy Seed Surprise: Stir a tablespoon of poppy seeds into the lemon cake mix for a fun and subtle crunch.

Each twist brings a new flavor and personality to this already amazing dessert. Don’t be afraid to get creative — after all, the best recipes are the ones you make your own.

FAQ: Your Lemon Cream Cheese Dump Cake Questions Answered

It’s totally normal to have a few questions when trying a new recipe, even one as easy as this Lemon Cream Cheese Dump Cake. Here are some of the most common questions I get — hopefully, they’ll help you feel even more confident about making it.

Can I use a different flavor of pie filling?

Absolutely. While lemon is so bright and refreshing, you can easily swap it out for other flavors like blueberry, cherry, or even raspberry pie filling. Each one will bring a different twist to the dessert but keep the same easy method.

What if I don’t have lemon cake mix?

No worries. You can use a white or yellow cake mix instead and add a tablespoon of fresh lemon zest or a teaspoon of lemon extract to keep that citrusy flavor strong. It’s a great way to make do with what you have on hand.

Does the cream cheese need to be softened?

Yes, for the best texture. Softened cream cheese blends smoothly with the powdered sugar and vanilla, making it easier to scoop and drop onto the pie filling. If you forget to set it out ahead of time, you can microwave it in 10-second bursts until soft but not melted.

Can I make this dessert ahead of time?

You sure can. This cake holds up really well. You can make it a day ahead and either serve it cold, at room temperature, or warm it slightly before serving. Just store it covered in the refrigerator.

How should I store leftovers?

Leftovers should be stored covered in the refrigerator. They’ll stay fresh for about 3-4 days. I personally think it tastes even better the next day when all the flavors have had time to mingle.

Can I freeze Lemon Cream Cheese Dump Cake?

Technically, yes, but I don’t always recommend it. The texture of the cream cheese can change a little after freezing and thawing. If you do want to freeze it, make sure it’s completely cooled, wrap it tightly, and eat it within a month for best results.

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

Look for a golden-brown top and bubbly edges. The center should look set and not overly jiggly. If the top starts getting too brown before the center looks set, you can loosely tent the cake with foil for the last few minutes of baking.

Wrapping It All Up: Why You’ll Love This Recipe

There’s just something special about a recipe that’s so simple but feels so decadent. This Lemon Cream Cheese Dump Cake has everything you want in a dessert: bright citrus flavor, creamy pockets of sweetness, and a buttery, slightly crispy topping that’s just irresistible.

It’s the perfect last-minute dessert for family dinners, summer potlucks, or even just because you want a sweet treat without a lot of effort. Plus, you probably already have most of the ingredients sitting in your pantry and fridge.

LEMON CREAM CHEESE DUMP CAKE

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• Author: Mark's Recipe
• Total Time: 55 minutes

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Description

This Lemon Cream Cheese Dump Cake is the ultimate easy dessert — tangy, creamy, and perfectly sweet with minimal effort. Layers of lemon pie filling, rich cream cheese, and buttery lemon cake mix come together into a melt-in-your-mouth treat that’s perfect for any occasion!

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Ingredients

Scale 1x2x3x

• 1 box (15.25 oz) lemon cake mix
• 1 can (21 oz) lemon pie filling
• 8 oz cream cheese, softened and cubed
• 1/2 cup powdered sugar
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract (optional)
• 1/4 cup lemon juice (optional, for extra tang)

Optional Toppings:

• Whipped cream
• Fresh lemon slices or zest
• Powdered sugar for dusting

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Instructions

1️⃣ Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

2️⃣ Layer the Ingredients:
Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract (if using) until smooth. Drop spoonfuls of the cream cheese mixture over the lemon pie filling.
Evenly sprinkle the dry lemon cake mix over the entire surface.

3️⃣ Add the Butter and Lemon Juice:
Drizzle the melted butter evenly across the cake mix, making sure to cover as much of the surface as possible.
(Optional) Drizzle the lemon juice over the top for an extra punch of citrus flavor.

4️⃣ Bake the Cake:
Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it cool for at least 10 minutes to help the layers set.

5️⃣ Serve and Enjoy:
Scoop and serve the cake warm or at room temperature.
(Optional) Top with a dollop of whipped cream, a sprinkle of powdered sugar, or some fresh lemon zest for an extra bright and beautiful finish!

Notes

• Tang Level: Love a super tangy dessert? Definitely add the lemon juice drizzle before baking!
• Storage: Store leftovers in the refrigerator covered tightly for up to 3 days.
• Shortcut Tip: You can also use store-bought whipped cream cheese for a quicker prep!

• Prep Time: 10 minutes
• Cook Time: 45 minutes

Nutrition

• Serving Size: 12