Lemon Cream Cheese Dump Cake

There’s something incredibly comforting about the scent of lemony sweetness wafting through the kitchen, isn’t there? This Lemon Cream Cheese Dump Cake brings all the nostalgia of homemade desserts without the fuss; it’s ready in under an hour and only requires a few simple steps. The creamy cheese melds beautifully with the tart lemon filling, creating a delightful texture that’s hard to resist.

This recipe is perfect for anyone seeking a quick yet impressive dessert to serve at gatherings or family dinners. It’s especially great for potlucks or parties when you need to whip something up in advance — you can prepare it the night before and enjoy it fresh from the oven the next day.

Why You’ll Love This Recipe

• The creamy layer of cheesecake creates a rich base.
• The lemon pie filling adds a bright, zesty flavor.
• It’s effortlessly easy to prepare; no mixing bowls required.
• The crumbly topping offers a delightful texture contrast.

What You’ll Need

Gather the following ingredients to create this delicious cake:

For the Cream Cheese Mixture

• 16 ounces cream cheese, at room temperature
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
• 1/2 cup powdered sugar
• 1/2 teaspoon kosher salt
• 1 large egg

For the Filling

• 1 (21-ounce) can lemon pie filling, divided

For the Topping

• 1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix

For Serving

• Whipped cream or vanilla ice cream, for serving (optional)

Use a light cream cheese for a softer texture.

Substitutions & Swaps

• Use light cream cheese for lower calories.
• Swap lemon pie filling for other fruit flavors.
• Substitute cake mix with gluten-free versions.
• Use margarine instead of butter if needed.

How to Make It

Follow these simple steps to create your delicious dump cake.

Preheat the oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.

Beat the cream cheese mixture

In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.

Incorporate the egg

Add the egg and mix until fully incorporated.

Spread the cream cheese mixture

Spread the cream cheese mixture evenly in the prepared baking dish.

Spoon the lemon pie filling

Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.

Sprinkle the cake mix

Sprinkle the cake mix evenly over the lemon pie filling. Do not stir — this will form a crumbly topping as it bakes.

Pour melted butter

Pour the remaining 1 tablespoon of melted butter over the cake mix.

Bake the cake

Bake for 45–50 minutes, or until the top is golden and bubbly. Let cool slightly before serving.

How to Store It

Fridge: store for up to 3 days in an airtight container.
Freezer: no, the texture changes upon thawing.
Reheat: in the microwave for 15-20 seconds.

Tips for Best Results

• Ensure the cream cheese is at room temperature for better blending.
• For an extra kick, add a teaspoon of lemon zest to the cream cheese mixture.
• Let the cake cool slightly before cutting to maintain its shape.
• Serve warm for the best flavor and texture.

Serving Suggestions

• Top each slice with a dollop of whipped cream.
• Serve with a scoop of vanilla ice cream for extra indulgence.
• Perfect for brunch or summer picnics with friends and family.