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This lemon cream cheese dump cake recipe is the ultimate easy dessert when you want something sweet, tangy, and totally effortless. Made with just five ingredients, including lemon pie filling and cream cheese, it’s creamy, bright, and finished with a buttery cake topping that melts in your mouth. No mixing bowls needed—just layer, bake, and enjoy!
Lemon lovers, don’t miss my No-Bake 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. 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.
- No Mixing Required: 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 – Provides that bright, tangy base full of citrus flavor.
- Cream cheese – Adds richness and creates creamy, cheesecake-like bites.
- Yellow or lemon cake mix – Forms the buttery, golden topping.
- Unsalted butter – Helps the topping bake up crisp and delicious.
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.
- 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.
How to Make Lemon Cream Cheese Dump Cake
- Layer the filling: Spread the lemon pie filling evenly across the bottom of the dish.
- Add the cream cheese: Distribute the cubed cream cheese evenly over the filling.
- Top with cake mix: Sprinkle the dry cake mix over everything—do not stir.
- Drizzle the butter and bake: Pour the melted butter evenly across the top to cover as much of the cake mix as possible. Bake for 35–45 minutes, until the top is golden brown and the filling is bubbly.
Storage
- To Store: Cover and refrigerate for up to 3–4 days.
- To Freeze: Freeze in an airtight container for up to 2 months. Thaw before reheating.
Frequently Asked Questions
A dump cake is a dessert where ingredients are layered (not mixed) and baked together, creating a cobbler-like texture.
Yes! Lemon cake mix will enhance the citrus flavor even more.
This usually means the butter didn’t fully cover the cake mix. Try to drizzle it more evenly next time.
Absolutely. It reheats well and tastes just as good the next day.
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
- ½ 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 and bubbly.
- 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!