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This lemon cream cheese dump cake is the easiest lemon dessert you can make when you want something sweet, tangy and totally effortless. Four ingredients, no mixing bowl: lemon pie filling and cubes of cream cheese go in the pan, dry cake mix and melted butter go over the top, and the oven turns it into a creamy lemon layer with a golden, buttery crust.
Lemon lovers, don’t miss my lemon cream cheese pie and lemon crinkle cookies either!
Why you’ll love this dump cake with lemon cream cheese!
If you’ve never made a dump cake before, this is the perfect place to start (my guide to how to make a dump cake has the basics). This lemon cream cheese dump cake has that signature cobbler-like texture—soft and creamy on the bottom with a golden, slightly crisp topping.
As it bakes, the cream cheese melts into the lemon filling, creating rich, cheesecake-like pockets throughout the dessert. The buttery cake mix on top transforms into a golden crust that ties everything together perfectly.
- Only 4 Simple Ingredients: You don’t need a long grocery list to make something incredible. Just a handful of pantry staples come together to create this rich, citrusy dessert. (This Blueberry Dump Cake is also made with 4 ingredients!)
- No Mixing Required: Just like my Cherry Dump Cake, this is truly a “dump and bake” recipe. Just layer everything in the pan and let the oven do the work.
- Perfect Balance of Flavors: The tangy lemon filling pairs beautifully with the creamy pockets of cream cheese and the sweet, buttery cake topping.
- Crowd-Pleasing Favorite: It’s one of those desserts that disappears fast—everyone loves that warm, gooey texture and bright lemon flavor.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Lemon pie filling – One 21-ounce can provides that bright, tangy base full of citrus flavor. Lemon curd is thicker and much more tart, so stick with pie filling here.
- Cream cheese – One 8-ounce block, softened and cut into small cubes. Full-fat block cream cheese melts into creamy, cheesecake-like bites; whipped or tub-style cream cheese is looser and does not hold its shape as well.
- Yellow or lemon cake mix – One 15.25-ounce box forms the buttery, golden topping. White cake mix works too.
- Unsalted butter – Melted, so it can be poured evenly over the dry cake mix. Salted butter is fine if that is what you have.
Optional Toppings:
- Powdered sugar – For a light dusting of sweetness.
- Whipped cream – Adds a creamy finishing touch.
- Lemon zest – Boosts the citrus flavor even more.
Variations
- Want more lemon flavor? Use lemon cake mix and rub a little extra lemon zest into the dry cake powder after you pour it into the pan.
- For a stronger lemon flavor, stir a few spoonfuls of lemon curd into the pie filling before you add the cream cheese.
- Sprinkle a handful of white chocolate chips on top of the cake mix.
- Make your lemon dump cake more elegant by garnishing with fresh berries before serving.
- Swap the lemon pie filling for blueberry or strawberry pie filling and keep the cream cheese for a cheesecake-style dump cake, like my strawberry cheesecake dump cake.
Before you start, preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. The whole thing takes about 5 minutes to put together.
How to Make Lemon Cream Cheese Dump Cake
- Layer the filling: Spread the lemon pie filling evenly across the bottom of the greased dish.
- Add the cream cheese: Scatter the cubed cream cheese evenly over the filling so every slice gets a few creamy pockets.
- Top with cake mix: Sprinkle the dry cake mix evenly over everything, all the way to the edges. Do not stir.
- Drizzle the butter and bake: Pour the melted butter slowly and evenly across the top to cover as much of the cake mix as possible. Bake at 350°F for 35–45 minutes, until the top is golden brown and the filling is bubbling at the edges. Let it cool for 10–15 minutes before serving.
Why Is My Dump Cake Powdery on Top?
Dry, powdery patches are the most common dump cake problem, and they have one cause: cake mix the butter never reached. Butter only turns the mix it touches into a crust, so any dry mix left uncovered stays dry.
Pour the melted butter in a slow, back-and-forth drizzle rather than in one spot, and get the corners and edges, where dry patches hide. If you still see white mix when the timer goes off, give the dry spots a light spritz of nonstick cooking spray and bake about 5 more minutes so they brown. Small patches that remain can be dusted with powdered sugar, and they soften as the cake rests.
Soft, gooey spots where the cake meets the lemon layer are normal for a dump cake. It should not be runny, though: if the center still looks liquid, give it another 5 minutes and check again.
Serving Suggestions
Scoop it warm into bowls, cobbler style, with a scoop of vanilla ice cream or a spoonful of whipped cream. A dusting of powdered sugar and a little fresh lemon zest make it look as good as it tastes. It is also good cold, straight from the fridge, when the cream cheese pockets firm up and taste like lemon cheesecake.
Store, Freeze and Reheat
- To Store: Because of the cream cheese, this cake needs to be refrigerated. Cover the dish or move leftovers to an airtight container and refrigerate for up to 4 days.
- To Freeze: Freeze cooled portions in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- To Reheat: Warm individual portions in the microwave for 20–30 seconds, or enjoy it chilled with whipped cream on top.
Kasey’s Tips: Cut the cream cheese into small cubes, about ½ inch, so it melts into pockets instead of one big clump. Spread the cake mix all the way into the corners before you add the butter, and pour the butter slowly so it covers as much of the mix as possible. Let the cake cool for 10–15 minutes before scooping so the lemon layer can set up.
Frequently Asked Questions
A dump cake is a dessert where the ingredients are layered in the pan, not mixed, and baked together. The filling bubbles up into the dry cake mix and butter on top, giving it a soft, cobbler-like texture.
Yes. Lemon cake mix makes the citrus flavor even brighter. White cake mix also works. Use one standard 15.25-ounce box either way.
The butter did not reach all of the cake mix. Pour the melted butter slowly in a back-and-forth drizzle so it covers as much of the mix as possible, and if dry spots remain at the end of baking, spritz them lightly with nonstick spray and bake about 5 more minutes.
Yes. Bake it the day before, cool it completely, cover and refrigerate. Serve it chilled, or warm individual portions in the microwave for 20 to 30 seconds before serving.
Yes. Because of the cream cheese, cover and refrigerate leftovers. They keep for up to 4 days. You can also freeze the cake in an airtight container for up to 2 months and thaw it in the refrigerator before reheating.
More Dump Cake Recipes You’ll Love
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Lemon Cream Cheese Dump Cake Recipe
Equipment
- 9×13 baking dish
Ingredients
- 1 (21-ounce can) lemon pie filling
- 1 (8-ounce block) cream cheese, softened and cut into cubes
- 1 (15.25 ounce box) yellow cake mix or lemon cake mix
- ¾ cup unsalted butter, melted
- Optional toppings: powdered sugar, whipped cream, lemon zest
Instructions
- Gather your ingredients and preheat your oven to 350℉. Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- Spread the lemon pie filling evenly across the bottom of the dish.
- Distribute the cream cheese cubes over the lemon filling.
- Sprinkle the dry cake mix evenly over the top—don’t mix it in!
- Drizzle the melted butter all over the cake mix, trying to cover as much as possible.
- Bake for 35–45 minutes, or until the top is golden brown, the filling is bubbling at the edges and the center is set.
- Let cool for 10–15 minutes before serving. Serve warm with whipped cream or a scoop of vanilla ice cream!
I was craving a lemon dessert and this hit the spot. It was so easy too!
I just made this recipe for the first time and I am completely obsessed. It is so easy and tastes like a sweet lemon bar in cake form. Thanks for another great recipe!