Lemon Cream Cheese Dump Cake

This lemon cream cheese dump cake is a bright, tangy, and irresistibly creamy dessert that comes together with just a few simple ingredients. It’s one of those effortless bakes where I just layer the ingredients, pop it in the oven, and let the magic happen. The result is a sweet and tart treat with a cheesecake-like center and a golden cake topping that’s crisp and buttery.

Why You’ll Love This Recipe

I love how easy this dump cake is to make—no mixing bowls, no fuss. Just a few layers and into the oven it goes. The combination of tart lemon pie filling and sweetened cream cheese gives it a velvety richness, while the lemon cake mix on top forms a buttery, slightly crisp crust. It’s the kind of dessert I turn to when I need something quick but impressive, especially for spring and summer gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (15.25 oz) box lemon cake mix
• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 1 (21 oz) can lemon pie filling
• ½ cup unsalted butter, melted (for topping)

Directions

Step 1: Preheat the oven
I preheat my oven to 350°F and lightly grease a 9×13-inch baking dish.

Step 2: Make the cream cheese layer
In a medium bowl, I beat together the softened cream cheese and sugar until smooth and creamy.

Step 3: Layer the ingredients
I spread the lemon pie filling evenly over the bottom of the baking dish. Then I spoon the sweetened cream cheese mixture over the lemon layer and gently spread it out. I sprinkle the dry lemon cake mix evenly over the top of everything—no mixing required.

Step 4: Add the butter
I drizzle the melted butter evenly over the cake mix to help it bake into a golden, slightly crunchy topping.

Step 5: Bake
I bake the cake for about 45–50 minutes, or until the top is golden brown and the edges are bubbly. Once it’s done, I let it cool slightly before serving. It’s delicious warm or chilled.

Servings and Timing

• Servings: 12
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Variations

When I want to change things up, I sometimes add a handful of white chocolate chips or shredded coconut over the cream cheese layer before adding the cake mix. If I don’t have lemon pie filling, I use blueberry or raspberry pie filling for a fruity twist. A little lemon zest stirred into the cream cheese layer also boosts the citrus flavor.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I microwave individual slices for 20–30 seconds. It also tastes great cold, especially on a hot day. I don’t freeze this cake because the cream cheese layer doesn’t thaw well and tends to get watery.

FAQs

Can I use homemade lemon pie filling?

Yes, I can use homemade filling if I have it. I just make sure it’s thick enough to hold up during baking.

Do I need to prepare the cake mix?

No, I use the dry cake mix straight from the box. I don’t mix it with eggs or water—just sprinkle it on top and drizzle with butter.

Can I make this ahead of time?

Definitely. I often bake it the night before and refrigerate it. It sets up beautifully and is easy to slice when chilled.

Is this more like cake or cheesecake?

It’s a little of both. The top is crumbly and cake-like, while the middle is creamy like a soft cheesecake.

Can I use other flavors of cake mix?

Yes, I’ve made it with vanilla, white, or even strawberry cake mix when I want something different. But lemon really enhances the tart citrusy flavor.

Conclusion

This lemon cream cheese dump cake is proof that a few simple ingredients can create something truly special. I love how it comes together so quickly but tastes like a bakery-quality dessert. Whether I’m serving it warm from the oven or chilled from the fridge, it always brings a sunny, citrusy brightness to the table.

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