Lemon Cream Cheese Dump Cake

I stumbled on this Lemon Cream Cheese Dump Cake by accident—one of those lazy Sundays when the pantry was half empty, and my sweet tooth was in full swing.

I had one can of lemon pie filling, a box of yellow cake mix tucked behind some oatmeal, and a block of cream cheese just about to reach its expiration date. Instead of heading to the store, I decided to play pantry roulette. No expectations. Just curiosity.

What happened next was baking magic. That bright, citrusy scent that filled the kitchen? Pure joy. The cake came out warm and golden, with rich cream cheese pockets and a soft, crumbly top. I took one bite, and the lemon’s tang met the creamy sweetness in a way I didn’t expect—like a lemon bar and cheesecake had a quick fling in a Southern oven. I couldn’t stop myself from going back for seconds… then thirds.

Since that day, it’s become my go-to dessert when I need something easy, nostalgic, and wildly satisfying. It’s the kind of recipe that doesn’t demand perfection—just a few ingredients and a little love. Whether you’re baking for guests, or just need a pick-me-up, this one delivers every time.

Short Description

A buttery, tangy, creamy delight—this Lemon Cream Cheese Dump Cake combines bright lemon pie filling, sweetened cream cheese, yellow cake mix, and melted butter into one irresistibly easy dessert. Perfect for casual gatherings or weeknight indulgence.

Key Ingredients

• 1 box yellow cake mix (do not prepare as directed on the box)
• 8 oz cream cheese, softened
• ½ cup butter, melted
• 1 can (21 oz) lemon pie filling
• ¼ cup sugar
• 1 tsp vanilla extract

Tools Needed

• 9×13-inch baking dish
• Mixing bowl
• Hand mixer or whisk
• Spatula or spoon
• Oven mitts
• Measuring cups & spoons

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or spray with nonstick cooking spray to prevent sticking.

Step 2: Layer the Ingredients
Spread the lemon pie filling evenly in the bottom of the baking dish.

In a separate mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.

Drop spoonfuls of the cream cheese mixture over the lemon filling. Gently spread—don’t worry about full coverage; it’ll melt into the filling beautifully.

Sprinkle the dry yellow cake mix evenly on top, covering the entire surface. Drizzle the melted butter over the cake mix. Lightly spread it around with a spoon, but do not stir or mix in.

Step 3: Bake the Cake
Bake uncovered for 45–50 minutes. If it browns too quickly, tent loosely with foil during the last 10–15 minutes.

Step 4: Cool and Serve
Let the cake rest at room temperature for 15–20 minutes before slicing. Serve warm or at room temperature. Top with whipped cream or vanilla ice cream for extra indulgence.

Why You’ll Love This Recipe

– No mixer or fancy technique needed

– Easily customizable with other flavors

– Pantry-friendly—uses simple, accessible ingredients

– Ideal for beginner bakers

– Versatile enough to enjoy warm or chilled

Mistakes to Avoid & Solutions

Mistake 1: Overmixing the layers
Solution: Don’t stir the layers together. This cake is best when each layer holds its character—gooey lemon base, creamy center, crumbly top.

Mistake 2: Cold cream cheese
Solution: Let cream cheese sit at room temperature until soft. If it’s too firm, your mixture will be lumpy.

Mistake 3: Uneven cake mix coverage
Solution: Shake or tap the pan gently to distribute the dry cake mix before drizzling butter.

Mistake 4: Skimping on butter
Solution: Use the full ½ cup. The butter helps the dry mix bake properly and creates that golden, crisp top.

Mistake 5: Serving too soon
Solution: Let it cool at least 15–20 minutes to set properly. Slicing too early may make the bottom too runny.

Serving and Pairing Suggestions

– Serve as-is for a cozy, simple dessert

– Add a dollop of whipped cream or scoop of vanilla ice cream

– Pair with fresh berries for a burst of color and freshness

– Excellent with hot tea, lemonade, or chilled prosecco

– Works beautifully on dessert buffets or served plated at dinner parties

– Slice into squares for potlucks, or spoon into bowls for a casual treat

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 5 days

Freeze in individual slices, wrapped in plastic wrap, then stored in a freezer-safe bag for up to 2 months

Reheat in the microwave in 20-second bursts until warm

Oven method: Warm at 300°F for 10–12 minutes for a crisper top

Avoid reheating in high heat as it may dry out the top or separate the filling

FAQs

1. Can I use a different flavor pie filling instead of lemon?
Yes! Cherry, blueberry, or peach pie filling all work well. Just swap in the same amount.

2. Do I need to prepare the cake mix as directed on the box?
No—use the dry mix straight from the box. That’s what creates the buttery crumb topping.

3. Can I use reduced-fat cream cheese?
You can, but the texture might be slightly less rich. For best results, use full-fat.

4. How do I know when the cake is done?
Look for a golden brown top and bubbling edges. The center should look set and not overly jiggly.

5. Can I double the recipe?
Yes! Use two 9×13-inch pans or a larger casserole dish. Just keep an eye on baking time—it might need 5–10 extra minutes.

Tips & Tricks

– Use a small offset spatula to spread the cream cheese mixture more evenly

– Add a pinch of lemon zest to the filling for extra citrus flavor

– Let the butter sit a few minutes after melting—it spreads more evenly when slightly cooled

– For neater slices, chill before cutting and serve at room temperature

– Make ahead: Bake and refrigerate the night before, then reheat gently before serving

Recipe Variations

Berry Lemon Twist:
Replace half of the lemon pie filling with blueberry or raspberry pie filling for a sweet-tart combo.
Instructions remain the same—just layer the two fillings side by side or swirl them together.

Coconut Crumble Topping:
Mix ½ cup shredded coconut with the cake mix before layering. This adds texture and a tropical flair to the buttery topping.

Gluten-Free Option:
Swap in a gluten-free yellow cake mix. Make sure your pie filling and cream cheese are labeled gluten-free too.

Citrus Cheesecake Dump Cake:
Add 1 tsp lemon zest and 1 tbsp lemon juice to the cream cheese mixture. It enhances the lemon flavor and mimics cheesecake even more.

Lemon Almond Dream:
Sprinkle ¼ cup sliced almonds over the top after adding the butter. They’ll toast up beautifully and add crunch.

Final Thoughts

Sunlight pouring through the kitchen window, a warm plate of lemon cream cheese dump cake in hand—that’s how simple joy finds its way into the day. This dessert doesn’t try too hard. It doesn’t need layers of fuss or flawless lines. What it brings is balance: tangy, sweet, creamy, and just the right amount of golden crunch.

Every spoonful feels like a quiet reward, like you’ve done something kind for yourself without needing an excuse. It’s the kind of recipe that doesn’t ask for perfection—it welcomes your imperfect swirls of cream cheese, your hurried drizzle of butter, and turns it into something deliciously comforting.

Share it, stash a secret piece in the back of the fridge, or serve it at brunch with hot tea and good company. However it shows up, it always fits. That’s the kind of recipe that earns a forever spot in your kitchen.