Tangy lemon and rich cream cheese come together in this easy Lemon Cream Cheese Dump Cake. Made with simple ingredients and minimal prep, it’s a soft, creamy dessert perfect for potlucks, holidays, or weeknight treats.
Lemon Cream Cheese Dump Cake is the perfect balance of bright citrus and rich creaminess, all made with minimal effort. This no-mix dessert comes together quickly and bakes into a soft, tangy, crowd-pleasing treat that’s ideal for potlucks, holidays, or when you need an easy lemon dessert.
It is one of the 35 Best Lemon Desserts and so easy.
Table of contents
Why We Love This
- Incredibly Easy – Just layer the ingredients and let the oven do the work.
- Perfect Sweet-Tart Balance – Bright lemon flavor pairs beautifully with creamy, rich cream cheese.
- Soft and Comforting – Warm, cozy texture that feels like a homemade bakery dessert.
- Great for Sharing – Ideal for potlucks, holidays, and family gatherings.
- Beginner-Friendly – Foolproof recipe with simple ingredients and no special skills needed.
- Always a Crowd Favorite – Lemon desserts disappear fast, and this one is no exception.
Ingredients
- Lemon Pie Filling – Two 21-ounce cans for a bright, tangy lemon base.
- Yellow Cake Mix – One box; use the dry mix only.
- Cream Cheese – Cut into small cubes so it melts evenly throughout the cake.
- Unsalted Butter – Sliced into thin pats to evenly cover the top and help the cake bake properly.
Variations
- Lemon Blueberry: Spoon fresh or frozen blueberries over the lemon pie filling before adding the cake mix.
- Extra Lemon Flavor: Add fresh lemon zest or a drizzle of lemon juice over the filling for an extra citrus punch.
- Vanilla Cake Mix: Swap the yellow cake mix for vanilla cake mix for a lighter flavor.
- Lemon Cake Mix: Use lemon cake mix to double down on the citrus flavor.
- Crunchy Topping: Sprinkle chopped pecans, walnuts, or sliced almonds over the cake mix before adding the butter.
Step By Step Instructions
Step 1. First, preheat the oven to 350°F. Then prepare a 9×13-inch baking dish with nonstick baking spray.
Step 2. Next, spread the lemon pie filling evenly across the bottom of the prepared baking dish.
Step 3. Place the cream cheese cubes in a single layer over the lemon filling.
Step 4. Evenly sprinkle the dry cake mix over the top. Then gently press it down so it covers the filling.
Step 5. Cut the butter into slices and place evenly over the top of the cake mix. Make sure to space them out as much as possible.
Step 6. Let the cake bake for 50–60 minutes, or until the top is deep golden brown. The filling should be bubbly. Remove from the oven and let the cake rest for a few minutes before serving. Serve with a scoop of vanilla ice cream.
Storage
Refrigerator: Because of the cream cheese, store leftovers covered or in an airtight container in the refrigerator for up to 4 days.
Serving After Chilling: This cake can be served chilled or warmed slightly in the microwave before serving.
Freezing: Freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating or serving.
Pro Tips
Do Not Mix the Layers: This is a true dump cake—layering the ingredients without stirring gives the best texture.
Cube the Cream Cheese Small: Cutting the cream cheese into small pieces helps it melt evenly throughout the cake.
Cover the Cake Mix Completely: Make sure the butter slices are evenly spaced so there are no dry patches of cake mix after baking.
Use Room-Temperature Cream Cheese: Slightly softened cream cheese blends better and prevents overly firm pockets.
Check for Doneness: The cake is ready when the top looks set and the lemon filling is bubbling around the edges.
Rest Before Serving: Let the cake cool for 10–15 minutes so it sets and is easier to scoop or slice.
Serve Warm or Chilled: Enjoy it warm for a softer texture or chilled for a firmer, cheesecake-like bite.
More Lemon Dessert Recipes
Bake this easy Lemon Cream Cheese Dump Cake recipe and enjoy a bright, creamy dessert everyone will love! If you try it, leave a comment and star rating, and let us know whether you served it warm or chilled. Don’t forget to share it with friends and family—it’s always a hit!
Lemon Cream Cheese Dump Cake
Ingredients
- 2 cans lemon pie filling 21 oz each
- 1 box yellow cake mix
- 8 oz cream cheese cut into small cubes
- 12 tablespoons unsalted butter cut into 24 slices
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick baking spray.
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- Arrange the cream cheese cubes in a single layer over the lemon filling.
- Sprinkle the dry cake mix evenly over the top, then gently press it down so it covers the filling.
- Place the butter slices evenly over the cake mix, spacing them out as much as possible.
- Bake for 50–60 minutes, or until the top is deep golden brown and the filling is bubbly.
- Remove from the oven and let the cake rest for a few minutes before serving.
Can This be frozen. I live alone would love the make this and freeze in individual servings
Caryoln – Freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating or serving. Emjoy!