If you’re searching for the perfect blend of tangy citrus and sweet, creamy indulgence, then this lemon cream cheese dump cake will be your new favorite dessert. This crowd-pleaser combines the brightness of lemon pie filling, the richness of cream cheese, and the ease of a boxed cake mix into one effortless bake.
Whether you’re a seasoned home baker or a total beginner, this dessert is for you. No complicated steps. No fancy equipment. Just dump, bake, and enjoy. And the best part? It’s as versatile as it is delicious—you can serve it warm out of the oven or chilled from the fridge, and it’s perfect for potlucks, brunches, or weeknight cravings.
Check out our tangy twist on citrus baking: key lime cake recipe
Let’s dive into what makes this lemon dump cake with lemon pie filling and cream cheese so irresistible.
Lemon Cream Cheese Dump Cake
Equipment
- 9×13-inch baking dish
- Oven
- spatula or spoon
- Measuring cups and spoons
- mixing bowl (for optional mix-ins)
Ingredients
- 1 box yellow or lemon cake mix
- 21 oz lemon pie filling
- 8 oz cream cheese, cubed or softened
- 0.5 cup unsalted butter, melted or sliced
- 1 tsp vanilla extract (optional)
- 1 tbsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray or butter.
- Spread lemon pie filling evenly across the bottom of the dish.
- Distribute cubed or softened cream cheese over the filling in small dollops.
- Sprinkle the dry cake mix evenly over the cream cheese layer. Do not stir.
- Drizzle melted butter over the cake mix or distribute thin slices across the surface.
- Bake for 40–45 minutes until the top is golden and the filling is bubbly. Cool slightly before serving.
Notes
Nutrition
Table of Contents
Introduction to Lemon Cream Cheese Dump Cake
What Is a Lemon Cream Cheese Dump Cake?
A Lemon Cream Cheese Dump Cake is one of the easiest and most flavorful desserts you can bake. This simple, no-fuss recipe combines the creamy richness of cream cheese with the bold citrus punch of lemon pie filling, all topped with a golden layer of cake mix. Unlike traditional cakes that require mixing and layering, a Lemon Cream Cheese Dump Cake is assembled by simply “dumping” ingredients into a baking dish—no mixing bowls, no hassle.
What makes this dessert stand out is the way each layer transforms during baking. The base becomes gooey and tart from the lemon pie filling, while the cream cheese adds a cheesecake-like texture. On top, the dry cake mix bakes into a buttery crust that brings the whole dish together. The result is a decadent Lemon Cream Cheese Dump Cake that delivers sweetness, tang, and creaminess in every single bite.
If you’re looking for an effortless dessert that’s bursting with lemon flavor, this is it. Whether you’re new to baking or a seasoned pro, this lemon dump cake recipe is nearly foolproof—and always delicious.
Why Lemon Cream Cheese Dump Cake Is a Citrus Lover’s Dream
The flavor profile of a Lemon Cream Cheese Dump Cake is pure bliss for anyone who loves lemon desserts. The tartness of the lemon pie filling pairs perfectly with the creamy tang of the cream cheese, creating a balance that’s bright, rich, and incredibly satisfying. This cake isn’t just about flavor—it’s about texture, too. Soft and gooey underneath, golden and crisp on top, it’s a sensory experience that goes beyond the ordinary.
Here’s why this Lemon Cream Cheese Dump Cake deserves a spot in your dessert rotation:
- The lemon flavor is bold and vibrant, perfect for summer or spring gatherings.
- It uses simple pantry staples—just dump and bake.
- Cream cheese adds a smooth richness that makes it taste like a shortcut lemon cheesecake.
- It’s easy to customize with fruit toppings or whipped cream.
- You can serve it warm, chilled, or room temp—it’s always amazing.
This isn’t just another lemon dump cake—it’s a game-changer. From the first spoonful, you’ll see why so many people are obsessed with this recipe for Lemon Cream Cheese Dump Cake. It’s a twist on the traditional cream cheese dump cake that delivers all the flavor without the work.
Looking for another zesty dessert? Discover great ideas like our key lime cake recipe for more citrusy inspiration.
Ingredients Breakdown for Lemon Dump Cake
Essential Ingredients You’ll Need
The magic of a Lemon Cream Cheese Dump Cake lies in its simplicity. You don’t need a long shopping list or advanced baking skills—just a handful of accessible ingredients that come together beautifully. Here’s what you’ll need:
| Ingredient | Purpose |
|---|---|
| Lemon Pie Filling | Provides the bold, tangy lemon base flavor |
| Cream Cheese | Adds creamy richness and a cheesecake texture |
| Yellow or Lemon Cake Mix | Forms the golden, crumbly cake topping |
| Butter (Melted or Sliced) | Helps brown the top and bind the mix |
| Optional: Vanilla Extract | Enhances flavor depth |
| Optional: Fresh Lemon Zest | Boosts natural citrus notes |
If you’re opting for a shortcut, use canned lemon pie filling, which creates a consistent tartness. However, homemade lemon curd or fresh pie filling can add a more personalized flavor. For cream cheese, full-fat block cream cheese is best—it melts evenly and gives your lemon cream cheese dump cake that luscious texture.
Want a richer topping? You can even sprinkle some white chocolate chips or shredded coconut over the top before baking.
Best Lemon Pie Filling Brands to Use
To ensure your lemon dump cake with lemon pie filling has that irresistible tang, the brand of pie filling you choose does matter. Here are some top options used by home bakers and professionals alike:
- Duncan Hines Lemon Pie Filling – Tangy and sweet with smooth texture.
- Comstock Lemon Pie Filling – A thick, vibrant filling that holds up well when baked.
- Homemade Lemon Curd – Fresh and zesty but requires extra prep time.
No matter which one you pick, make sure the filling is bright in flavor to complement the richness of the cream cheese. This contrast is what makes a lemon cream cheese dump cake so crave-worthy.
Choosing the Right Cream Cheese
Cream cheese is essential to this dessert’s structure and flavor. It gives the cake a luxurious, melt-in-your-mouth texture that elevates the whole dish. But not all cream cheese is created equal:
- Block cream cheese (not spreadable tub) – Use full-fat for optimal flavor and texture.
- Room temperature – Easier to slice or dollop evenly across your cake.
- Avoid flavored or whipped versions – They can alter the texture and overwhelm the lemon.
For those who like extra tang, consider using a mix of cream cheese and sour cream or mascarpone for a richer result.
Don’t miss our vegan vanilla cake if you’re exploring dairy-free alternatives—you’ll find plant-based swaps that work great here too.
Step-by-Step Recipe for Lemon Cream Cheese Dump Cake
Simple Instructions for the Perfect Dump Cake
Ready to make a Lemon Cream Cheese Dump Cake that’s gooey, golden, and gloriously citrusy? This recipe is perfect for beginners and seasoned bakers alike. You don’t need a mixer, just one baking dish and five easy steps.
Here’s how to make the ultimate lemon dump cake with lemon pie filling and cream cheese:
Ingredients:
- 1 box yellow or lemon cake mix
- 1 (21-ounce) can lemon pie filling
- 8 ounces cream cheese (cut into small cubes or softened)
- ½ cup (1 stick) unsalted butter, melted or sliced
- Optional: 1 tsp vanilla extract, 1 tbsp lemon zest
Instructions:
- Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter. - Add the Lemon Pie Filling
Spread the entire can of lemon pie filling evenly across the bottom of the dish. This layer brings that bright, tangy flavor. - Distribute the Cream Cheese
Place cubed or softened cream cheese over the pie filling. For a smoother texture, dot evenly rather than in large clumps. This gives your Lemon Cream Cheese Dump Cake its creamy richness. - Sprinkle the Cake Mix
Pour the dry cake mix directly over the cream cheese layer. Don’t stir! Spread it out with a spoon or spatula so it covers evenly. - Top with Butter
Drizzle the melted butter across the dry cake mix. Alternatively, place thin slices of butter across the top for even browning. The butter melts as it bakes, creating that signature golden crust.
Optional Add-ins:
- A sprinkle of white chocolate chips
- A handful of blueberries or raspberries
- Crushed graham crackers on top for crunch
Bake Time:
Place in the oven and bake for 40–45 minutes or until the top is golden and bubbly. Let it cool slightly before serving—it firms up as it cools.
Pro Tip: If you like a gooier center, take it out at 40 minutes. For a firmer texture, leave it in for up to 50 minutes.
Looking for another twist on cream cheese treats? Check out our vegan carrot cake recipe for inspiration with rich and creamy textures.
Expert Baking Tips for the Best Lemon Dump Cake
How to Achieve the Perfect Texture
Nailing the perfect lemon cream cheese dump cake comes down to understanding how the layers bake together. The beauty of this dessert lies in the gooey, creamy center contrasted with the golden, slightly crisp top. Here’s how to get it just right:
- Use Room Temperature Cream Cheese
Cold cream cheese won’t melt evenly. To get that silky, cheesecake-like texture, let your cream cheese sit out for about 30 minutes before adding it to the dish. - Distribute Ingredients Evenly
Don’t just plop ingredients in a pile. Layer your lemon pie filling, then evenly dot the cream cheese, followed by a smooth, flat layer of cake mix. This ensures each bite has the perfect blend of tart, sweet, and creamy. - Don’t Stir the Layers
One of the biggest mistakes is mixing the ingredients together. Dump cakes get their distinct layered structure from baking untouched layers. Stirring will ruin that gooey base and crisp top combo. - Use Real Butter, Not Margarine
For the best flavor and browning, use unsalted butter. Melt it or thinly slice it so it covers the dry cake mix thoroughly—dry patches will result in powdery bites. - Bake on the Center Rack
To ensure even baking, place your dish on the center oven rack. The top should be golden brown and bubbling slightly when done.
Common Mistakes and How to Avoid Them
Even though a lemon cream cheese dump cake is super simple, a few missteps can keep it from reaching full delicious potential. Here’s what to watch out for:
- Mistake: Too Little Butter
Not enough butter means parts of your cake mix won’t bake properly. This can leave dry, uncooked patches on top. Use at least ½ cup and make sure it’s spread evenly. - Mistake: Using Whipped or Spreadable Cream Cheese
These versions contain added moisture and stabilizers that can make your cake runny or uneven. Stick to full-fat block cream cheese. - Mistake: Overbaking
Baking too long dries out the cake. Remove the dump cake when the edges are golden brown and the center still has a bit of jiggle—it will set as it cools. - Mistake: Underbaking
If the top isn’t golden or the center looks soupy, give it another 5–10 minutes. Remember, oven temps vary.
Don’t miss our tips in this carrot cake recipe for more cake mastery: classic carrot cake recipe
By following these expert tricks, you’ll get a lemon dump cake with lemon pie filling and cream cheese that’s as impressive as it is effortless.
Variations on Lemon Cake with Lemon Pie Filling
Lemon Dump Cake with Cream Cheese and Blueberries
One of the easiest and most popular ways to elevate your lemon cream cheese dump cake is by adding fresh or frozen blueberries. The combination of tart lemon, sweet berries, and smooth cream cheese creates a beautiful burst of flavor and color. Here’s how to do it:
What You’ll Need:
- Original ingredients for lemon cream cheese dump cake
- 1 cup of fresh or frozen blueberries (no need to thaw)
Instructions:
- After spreading the lemon pie filling in the baking dish, sprinkle the blueberries over the top.
- Follow the rest of the steps as usual—cream cheese, cake mix, butter, bake.
The result? A lemon dump cake with lemon pie filling that’s not only delicious but visually stunning with pockets of juicy blueberries. This variation is perfect for spring gatherings, brunches, or any time you want a fruity twist.
Blueberries too basic? Raspberries or blackberries also pair beautifully with lemon.
Looking for more fruit-inspired cakes? Check out our chocolate tiramisu cake for something rich and layered.
Lemon Dump Cake Using Cake Mix and Whipped Topping
Want an even creamier and lighter version of lemon cream cheese dump cake? Try topping it with whipped cream or incorporating whipped topping into the layers. Here’s a fast tweak that delivers a melt-in-your-mouth texture with no extra work.
Alternate Layering Idea:
- Spread half the lemon pie filling
- Add sliced cream cheese
- Top with remaining filling and dollops of whipped topping
- Then sprinkle dry cake mix and drizzle butter
This layered variation bakes into a cloud-like texture with a more “mousse” feel in the middle—great for summer days when you want something light but flavorful.
Pro Tip: For a bakery-style finish, sprinkle powdered sugar on top or pipe additional whipped cream before serving.
This version feels like a cross between lemon cheesecake and lemon pudding, but keeps the charm of a dump cake. It’s also a fun way to experiment with creaminess if you’re a fan of classic cream cheese dump cake recipes.
Want more easy citrus-rich cake ideas? Don’t miss our limoncello mascarpone cake for grown-up lemon flavor.
FAQs About Lemon Cream Cheese Dump Cake
Can I use fresh lemons instead of lemon pie filling?
You can, but it requires more prep. Lemon pie filling gives this lemon cream cheese dump cake its signature texture and sweetness. If using fresh lemons, you’ll need to prepare a lemon curd or homemade filling first. Otherwise, the balance of tang and sugar won’t be the same.
How do I make lemon dump cake less sweet?
To reduce sweetness, choose a tart lemon pie filling and use unsweetened whipped cream or Greek yogurt as a topping. You can also use half the amount of butter and opt for an unsweetened cake mix if available.
Is this recipe suitable for potlucks and parties?
Absolutely. One of the reasons lemon cream cheese dump cake is so popular is its convenience for large gatherings. It travels well, serves a crowd, and doesn’t require refrigeration until after serving.
Can I make lemon dump cake without cream cheese?
Yes, but it won’t have that creamy, cheesecake-like layer. You can omit the cream cheese or substitute with mascarpone, Greek yogurt, or even a dairy-free alternative if needed. Still, the original cream cheese dump cake style is highly recommended for full flavor.
How long can lemon dump cake sit out?
Your lemon cream cheese dump cake can sit out for up to 2 hours at room temperature. After that, due to the dairy content, refrigerate leftovers in an airtight container for up to 4 days.
What’s the best way to reheat lemon dump cake?
To reheat, place individual servings in the microwave for 20–30 seconds. Or reheat the full baking dish in a 300°F oven for about 10–15 minutes. Add a fresh scoop of ice cream or whipped cream for best results.
Conclusion: Why You Should Try This Recipe Today
If you’re craving something bright, sweet, and wildly easy to make, lemon cream cheese dump cake delivers on all fronts. This delicious dessert combines the citrus tang of lemon pie filling, the rich creaminess of cream cheese, and the magic of a simple cake mix to create a treat that’s both nostalgic and crowd-pleasing.
Whether you’re new to baking or a dessert pro looking for a quick win, this recipe is your go-to. It’s one of those no-fail dishes you’ll turn to again and again—especially when you want to wow guests or satisfy a lemon craving fast.
Looking for inspiration? Try our vegan vanilla cake or explore more with our top-rated key lime cake recipe.
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