Lemon Cream Cheese Dump Cake Bright, creamy, and irresistibly easy—this Lemon Cream Cheese Dump Cake delivers the perfect balance of tangy lemon, silky cream cheese, and buttery cake with almost no effort. A true “dump and bake” dessert, it takes less than 10 minutes to assemble and comes out of the oven golden, gooey, and bursting with sunshine flavor. Perfect for busy weeknights, potlucks, holidays, or when you crave something sweet without the stress, this no-mix recipe proves that simplicity can taste absolutely luxurious. Whether you’re searching for easy lemon desserts, dump cake ideas, or quick cream cheese recipes, this one guarantees smiles with every bite.
Ingredients
For the Layers
1 (15 oz / 425g) can lemon pie filling (do not drain)
1 (16.5 oz / 468g) box yellow cake mix (regular, not sugar-free)
8 oz (225g) block cream cheese, cut into ½-inch cubes
1 stick (½ cup / 115g) unsalted butter, cut into thin slices
Zest of 1 lemon (optional, for extra brightness)
For Serving
Whipped cream or vanilla ice cream, fresh berries, or mint leaves for garnish
Step-by-Step Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking pan with butter or nonstick spray. Pour the lemon pie filling into the pan and spread evenly to cover the bottom. Sprinkle half of the dry cake mix over the filling and press it down gently with your hands or a spoon to create a base. Evenly scatter the cream cheese cubes across the cake mix layer, spacing them out so they melt into the filling. Sprinkle the remaining cake mix on top and press down gently. Arrange the butter slices evenly over the top, pressing them slightly into the cake mix. Bake for 45 to 55 minutes, until the top is deep golden, the edges are bubbling, and the center is just set. Let the cake cool for at least one hour before slicing to allow the layers to set. Serve warm or at room temperature with a dollop of whipped cream, a scoop of vanilla ice cream, and a sprinkle of fresh lemon zest.
Tips for the Best Results
Use full-fat cream cheese for a smooth, creamy texture—low-fat versions may dry out. Don’t stir the layers together before baking; the magic happens in the oven. Allow the cake to cool before cutting for clean slices. It actually tastes even better the next day after chilling overnight. This dessert is best fresh, but you can assemble it ahead and refrigerate or freeze it unbaked for later use.
Storage and Reheating
Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices in the oven at 350°F for about 10 minutes to restore the crisp top. The microwave also works for quick reheating, though it softens the crust slightly. If freezing, wrap the unbaked cake tightly and bake directly from frozen, adding 5–10 minutes to the total bake time.
Ingredient Substitutions
If you don’t have lemon pie filling, you can use lime, cherry, or blueberry pie filling for a fun twist. White or vanilla cake mix also works beautifully instead of yellow cake mix. Mascarpone or dairy-free cream cheese can replace regular cream cheese for a different texture. You can substitute butter with ghee or plant-based butter if desired. For a dairy-free option, serve with coconut milk ice cream instead of regular.
Serving Suggestions
Serve this cake family-style straight from the pan, or cut neat squares for individual servings. It pairs wonderfully with coffee, tea, lemonade, or citrus cocktails. For special occasions, top with whipped cream and berries for a bright, elegant finish. Double the recipe for a 9×13-inch pan if you’re serving a crowd—it disappears fast!
Variations
For a more tangy flavor, add a teaspoon of lemon juice or zest directly into the pie filling. To make a tropical version, mix in a few tablespoons of crushed pineapple before baking. You can also create a cheesecake-like swirl by softening the cream cheese and spooning it in ribbons through the batter. For crunch, sprinkle chopped pecans, almonds, or shredded coconut on top before baking.
Cultural Context
This classic dump cake has roots in American mid-century home baking and Southern potluck traditions, where convenience met creativity. The combination of canned pie filling, cake mix, and butter became a symbol of easy comfort. This lemon and cream cheese twist honors that nostalgic simplicity while adding a rich, tangy, modern touch that makes it feel homemade yet effortlessly elegant.
Pro Tips
Double the recipe when baking for parties and extend the baking time slightly. Always use real butter for flavor and a crisp top. Label your pan at potlucks—it’ll vanish quickly. Want to impress guests? Dust with powdered sugar just before serving for a bakery-style finish.
Frequently Asked Questions
Can I use homemade lemon filling? Yes, use about 1¾ cups of thick lemon curd or cooked lemon filling instead of canned pie filling.
Why did my cake turn out soggy? It might be underbaked or cut too soon—let it cool fully before slicing.
Can I make this gluten-free? Yes, use a certified gluten-free cake mix and check all ingredient labels.
Can I make cupcakes? Absolutely. Fill lined muffin tins ¾ full and bake at 350°F for 25–30 minutes.
Can I reheat it in the air fryer? Yes, reheat slices at 350°F for about 6–8 minutes for a crisp top.
Nutrition Facts (Estimated per Serving – based on 9 servings)
Calories: 380 | Fat: 18g | Saturated Fat: 10g | Carbohydrates: 52g | Sugar: 34g | Protein: 4g | Sodium: 480mg
Conclusion
Lemon Cream Cheese Dump Cake is proof that effortless desserts can taste extraordinary. With its silky lemon filling, rich cream cheese pockets, and buttery golden topping, every bite feels like sunshine on a plate. It’s the perfect make-ahead dessert for holidays, parties, or casual get-togethers and guarantees that you’ll never leave a gathering without someone asking for the recipe. High-value keywords: lemon cream cheese dump cake, easy lemon dessert, dump cake recipe, lemon cake with pie filling, no-mix baking, creamy lemon dessert, potluck dessert, quick comfort desserts, southern dump cake, easy homemade lemon cake.