Introduction
If you’re craving a dessert that’s both zesty and creamy, this Lemon Cream Cheese Dump Cake is about to steal your heart. With just a handful of ingredients and minimal prep, this luscious cake delivers the tart freshness of lemon paired with the rich smoothness of cream cheese. It’s the ultimate spring or summer dessert—and the best part is, it’s a dump cake, which means no bowls or mixers needed!
Perfect for brunches, BBQs, potlucks, or just when you need something sweet and sunny, this easy recipe is foolproof and guaranteed to impress.
Ingredients Notes
Here’s what you’ll need for this tangy, creamy dessert:
- Lemon Cake Mix – The base that brings a bright citrus flavor.
- Lemon Pie Filling – Sweet and tart, this creates the juicy base layer.
- Cream Cheese – Cut into cubes for rich, melty pockets of flavor.
- Butter – Melted and poured over the top to bind everything together.
- Optional Add-Ins – White chocolate chips, lemon zest, or shredded coconut.
Prep Time: 10 minutes | Bake Time: 45 minutes | Total Time: 55 minutes
Calories: 360 kcal per serving | Servings: 12
How to Make Lemon Cream Cheese Dump Cake (Step-by-Step)
Step 1: Prep the Pan
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
Step 2: Layer the Ingredients
- Spread lemon pie filling evenly across the bottom of the dish.
- Evenly distribute cream cheese cubes over the filling.
- Sprinkle the lemon cake mix dry—don’t stir it in!
- Drizzle melted butter over the top to help everything bake to golden perfection.
- Optional: Add a sprinkle of lemon zest or white chocolate chips for extra flavor.
Step 3: Bake & Cool
- Bake for 40–45 minutes, until the top is golden and the filling is bubbly.
- Let cool for 10–15 minutes before serving.
The Magic of Lemon Cream Cheese Dump Cake
What makes this cake truly magical is the contrast of textures and flavors. The buttery cake topping forms a golden crust, while the cream cheese creates creamy bites that balance the tanginess of the lemon. The pie filling bubbles up as it bakes, creating a pudding-like texture underneath.
Every scoop is a perfect mix of zesty citrus, creamy richness, and soft, buttery cake—just what you need to brighten up your dessert table.
Tips for the Best Lemon Cream Cheese Dump Cake
🍋 Use Room-Temperature Cream Cheese – It melts more evenly for smooth, creamy bites.
🍋 Don’t Stir the Layers – Dump cakes rely on layering, not mixing!
🍋 Distribute Butter Evenly – Drizzle slowly to cover as much of the cake mix as possible.
🍋 Add a Finishing Touch – Top with powdered sugar, whipped cream, or extra lemon zest.
🍋 Serve Warm – It’s gooey and fragrant straight from the oven.
Why You’ll Love This Lemon Cream Cheese Dump Cake
💛 Easy to Make – Five ingredients, no mixer, and minimal cleanup.
💛 Sweet & Tart Flavor – The perfect balance of bright lemon and rich cream cheese.
💛 Crowd Favorite – Always a hit at spring and summer gatherings.
💛 Versatile – Switch up the flavor with different pie fillings or cake mix.
💛 Perfect Texture – Crisp topping, gooey filling, and creamy pockets in every bite.
Serving Suggestions
This cake is best served warm or at room temperature. Try pairing it with:
- Whipped Cream or Cool Whip – Lightens the richness of the cream cheese.
- Fresh Berries – Blueberries or raspberries add a pop of color and flavor.
- Vanilla Ice Cream – Melts beautifully into the warm cake for a dreamy combo.
- Lemon Glaze Drizzle – For extra tang and shine.
Variations on the Classic Dump Cake
1. Berry Lemon Dump Cake
Add a layer of fresh or frozen blueberries on top of the pie filling for a fruity twist.
2. Coconut Lemon Cream Cake
Sprinkle shredded coconut before baking for tropical flair.
3. White Chocolate Lemon Cake
Toss in some white chocolate chips for creamy bursts of sweetness.
4. Gluten-Free Option
Use a gluten-free cake mix and check your pie filling label to make it gluten-free.
Storing and Reheating
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating:
- Microwave individual portions for 30–40 seconds, or
- Reheat in the oven at 300°F for 10 minutes to bring back the crisp top.
Freezing:
- Yes, you can freeze it! Wrap tightly in foil and freeze for up to 2 months.
- Thaw overnight and warm before serving.
FAQ
Can I use lemon curd instead of pie filling?
Yes! Lemon curd will work, but it’s a bit thicker and more intense in flavor. You may want to mix it with a bit of lemon juice to thin it out slightly.
Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the best texture and richness.
What if I don’t have lemon cake mix?
Use a yellow or white cake mix and add 1–2 tablespoons of lemon zest and a teaspoon of lemon extract to boost the flavor.
Can I prepare it ahead of time?
You can layer the ingredients in advance and refrigerate the unbaked cake for up to 12 hours. Bake right before serving for best results.
Is this dessert too sweet?
The tart lemon balances the sweetness well, especially if served with fresh fruit or unsweetened whipped cream.
Conclusion
Lemon Cream Cheese Dump Cake is the ultimate sunshine dessert—bright, creamy, and unbelievably easy to make. With just a few ingredients and no complicated steps, it’s perfect for both casual get-togethers and special occasions. Each bite is a delicious contrast of citrusy tang, soft cake, and pockets of melty cream cheese that’ll leave everyone asking for seconds.
📌 Save this recipe for your next gathering and get ready to wow your guests with lemony love! 🍋💛
