Lemon Cream Cheese Dump Cake

• Prep Time: 10 minutes

• Cook Time: 45–50 minutes

• Total Time: 1 hour

• Servings: 12

• Difficulty: Easy

• Intensity: Low

• Category: Dessert

• Cuisine: American

Looking for a dessert that’s bright, creamy, and irresistibly easy to make? This Lemon Cream Cheese Dump Cake is a one-pan wonder made with just 4 simple ingredients. No mixers, no bowls—just layer everything in the pan, bake, and you’re done! It’s perfect for potlucks, family gatherings, or a quick weekday treat. If you love lemony desserts with a touch of tangy creaminess, this dump cake is about to become your new favorite go-to recipe.

Ingredients

You’ll only need four ingredients to make this magic happen:

• 1 box (15.25 oz) lemon cake mix

• 1 can (21 oz) lemon pie filling

• 1 (8 oz) block cream cheese, softened and cut into cubes

• 1/2 cup (1 stick) unsalted butter, melted

Optional topping ideas: whipped cream, powdered sugar, lemon zest, or fresh berries.

Preparation Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with nonstick spray or a light coating of butter to prevent sticking.

Step 2: Layer the Lemon Pie Filling

Open the can of lemon pie filling and spread it evenly across the bottom of your prepared baking dish. Use a spatula or spoon to make sure it’s distributed edge-to-edge. This will form the tart and juicy base of your cake.

Step 3: Add Cubed Cream Cheese

Take your softened cream cheese and cut it into small cubes, about 1-inch pieces. Scatter the cubes evenly over the lemon filling. Don’t worry if some pieces are slightly bigger—once baked, they’ll melt into gooey, tangy pockets of creaminess.

Tip: If your cream cheese isn’t soft yet, microwave it for about 10–15 seconds (out of the foil) to bring it to room temperature.

Step 4: Sprinkle Cake Mix

Take your dry lemon cake mix and sprinkle it evenly over the cream cheese and lemon filling. Don’t mix it—just let it sit as a dry layer on top. Be sure to cover the entire surface to get that signature “crust” on the dump cake.

Step 5: Drizzle the Butter

Finally, pour the melted butter evenly over the entire cake mix layer. This is what will help create a golden, slightly crisp top. Make sure to get into the corners and try to moisten as much of the dry cake mix as possible.

Pro Tip: If some dry patches remain after baking, just spoon some of the buttery filling over the top when serving.

Baking Instructions

Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the edges are bubbling.

Every oven is slightly different, so begin checking at the 40-minute mark. You’re looking for a lightly crisped top and bubbly edges where the filling is peeking through.

Remove from oven and let cool for at least 10–15 minutes before serving. This allows the filling to set slightly and makes for easier scooping.

Serving Suggestions

This Lemon Cream Cheese Dump Cake is delightful served warm, straight from the pan. Here are some great ways to take it to the next level:

• Top with a dollop of whipped cream

• Dust lightly with powdered sugar

• Add a sprinkle of fresh lemon zest for extra zing

• Serve with a scoop of vanilla ice cream for indulgence

• Garnish with fresh berries (blueberries or raspberries pair perfectly)

It’s equally good cold the next day, making it a fantastic make-ahead dessert.

Storage Instructions

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

• Reheat: Warm individual servings in the microwave for 20–30 seconds to enjoy the creamy, gooey texture again.

• Freezing (Optional): Freeze for up to 1 month, tightly wrapped. Thaw in the fridge overnight before reheating.

Recipe Intensity Breakdown

This recipe scores low in intensity, making it ideal for beginners or those short on time.

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Nutrition Information (per serving)

Based on 12 servings. Nutritional values are approximate.

• Calories: 330

• Total Fat: 17g

  • Saturated Fat: 10g

• Cholesterol: 45mg

• Sodium: 340mg

• Total Carbohydrates: 42g

  • Sugars: 22g

• Protein: 2g

• Fiber: <1g

This dessert is rich and indulgent, so enjoy in moderation if you’re watching your sugar or fat intake. For a slightly lighter version, try using reduced-fat cream cheese or a lighter butter substitute.