Get ready to fall head over heels for a classic that’s always the first to vanish at gatherings: Lemon Cream Cheese Dump Cake. This easy, nearly foolproof dessert strikes that perfect balance between creamy, tangy, and sweet, with layers that melt into each other for a satisfyingly gooey treat. Whether you’re entertaining friends, need an impressive last-minute dessert, or simply want something sunshine-bright and decadent with minimal effort, this recipe checks every box and then some.

Lemon Cream Cheese Dump Cake Recipe - Recipe Image

Ingredients You’ll Need

The true magic of Lemon Cream Cheese Dump Cake is how it transforms a handful of simple ingredients into a show-stopping treat. Each one brings something unique to the table—bright flavor, creamy richness, or that irresistible crumbly topping. Here’s what you’ll need and why it matters:

Cream Cheese: Room temperature cream cheese makes the luscious, rich base that sets the whole cake apart.
Unsalted Butter: Melting the butter ensures every bite is tender and buttery, with extra for greasing to prevent sticking.
Cake Mix: Yellow, butter, or lemon cake mix forms a golden crumb atop our layers—super easy, but with bakery-level results.
Lemon Pie Filling: This is the sunshine in your pan, delivering tang and jammy sweetness with every spoonful.
Large Egg: Helps the cream cheese layer set to perfect, scoopable softness.
Powdered Sugar: Adds just enough sweetness to balance the tang and give the cream cheese mixture a smooth finish.
Kosher Salt: Enhances all the flavors, sharpening the lemon’s brightness and rounding out the richness.
Whipped Cream or Vanilla Ice Cream (optional): These are the finishing touches—a cool, creamy contrast to every warm bite.

How to Make Lemon Cream Cheese Dump Cake

Step 1: Prep the Baking Dish

Begin your Lemon Cream Cheese Dump Cake adventure by preheating your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter. This not only prevents sticking but also gives the edges a subtle richness you’ll adore.

Step 2: Whip the Cream Cheese Mixture

In a medium bowl, combine the softened cream cheese, melted butter, powdered sugar, and kosher salt. Beat until everything is smooth and creamy—this step builds the creamy foundation the whole dessert rests on.

Step 3: Incorporate the Egg

Add the large egg into your cream cheese mixture and blend until you have a silky, unified batter. The egg is key for texture, making sure your base sets just right when baked.

Step 4: Layer the Cream Cheese Mixture

Spread the cream cheese layer evenly across the bottom of your prepared baking dish. Don’t worry if it’s a little sticky—just do your best to smooth it out for an even bake.

Step 5: Add the Lemon Pie Filling

Spoon the lemon pie filling over the cream cheese layer, dolloping and spreading as evenly as you can. That sunshine-bright, tangy layer is what makes Lemon Cream Cheese Dump Cake absolutely irresistible.

Step 6: Sprinkle on the Cake Mix

Now comes the “dump” magic! Generously sprinkle the dry cake mix over the lemon layer, taking care to cover the whole surface. Don’t stir—just let it sit there; as it bakes, the butter and lemon filling will work wonders.

Step 7: Finish with Melted Butter

Drizzle the remaining tablespoon of melted butter evenly over the top of the cake mix. This helps form that signature golden, crispy, and slightly chewy topping.

Step 8: Bake to Perfection

Slide the dish into the oven and bake for 45 to 50 minutes. You’ll know your Lemon Cream Cheese Dump Cake is done when the top is deeply golden and the edges are bubbling merrily.

Step 9: Cool Slightly

Let your cake cool for a few minutes after baking—this gives it just enough time to set so you can scoop without everything falling apart (unless you love it gooey!).

Step 10: Serve Your Masterpiece

Dish it up while still warm, and don’t be shy with a generous scoop of whipped cream or a dollop of vanilla ice cream on the side for pure indulgence.

How to Serve Lemon Cream Cheese Dump Cake

Garnishes

A flourish of garnishes can take your Lemon Cream Cheese Dump Cake from delightful to stunning! Consider a scatter of fresh lemon zest for an extra zing, a dusting of powdered sugar, or even a few fresh berries for color and a touch of tartness. Of course, a swirl of whipped cream or a scoop of velvety vanilla ice cream takes it to absolute dessert heaven.

Side Dishes

Serve this cake solo for full-on lemon bliss, or alongside a platter of fresh berries, some vanilla-poached fruit, or even a crisp glass of sparkling wine for grown-up gatherings. Its tangy-sweet profile also makes it a wonderful counterpoint to salty snacks, so pair it with a bowl of spiced nuts for an irresistible finish to any meal.

Creative Ways to Present

Why not try making individual Lemon Cream Cheese Dump Cakes in ramekins for special occasions, or serving in clear parfait glasses to show off every gorgeous layer? A trifle bowl also makes for a beautiful centerpiece at a dessert table. Add a sprig of mint and a curl of lemon peel for that extra “wow.”

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the baking dish tightly with plastic wrap or aluminum foil and tuck it in the fridge. Stored this way, Lemon Cream Cheese Dump Cake will keep fresh and delicious for up to 4 days. Just remember to let it come to room temperature or give it a gentle reheat for that fresh-baked feel.

Freezing

For longer storage, this cake freezes like a dream! Cut it into squares and wrap each piece well before freezing, or freeze the whole (fully cooled) dish for up to 2 months. Defrost in the fridge overnight, and give it a quick warm-up before serving to recapture that cozy-soft texture.

Reheating

To enjoy that fresh-from-the-oven warmth, microwave individual portions for 20–30 seconds, or reheat the entire dish in a 300°F oven until heated through. If adding ice cream, make sure the cake is hot enough for that magical melty effect.

FAQs

Can I use a different cake mix flavor?

Absolutely! While classic yellow or lemon cake mixes work beautifully, feel free to experiment with butter or even white cake mix for a subtle twist. Each brings its own little spin to your Lemon Cream Cheese Dump Cake.

Is it possible to make this cake ahead of time?

You bet! You can assemble the cake a few hours in advance and keep it covered in the fridge. Just bake it when you’re ready to wow your guests, or reheat gently if baked earlier.

What if I don’t have lemon pie filling?

You can substitute with homemade lemon curd or even a tangy-sweet berry pie filling if you want a different fruity vibe. The classic Lemon Cream Cheese Dump Cake flavor, though, really shines with lemon pie filling’s signature tartness.

Can I make this gluten-free?

Yes, simply use your favorite gluten-free cake mix and ensure your lemon pie filling is gluten-free. The rest of the ingredients are naturally gluten-free, so everyone can enjoy a slice!

What’s the best way to get clean slices for serving?

For the neatest squares, let the Lemon Cream Cheese Dump Cake cool completely before slicing—it sets up and firms as it cools. If you prefer it gooey, just grab a big spoon and serve it up cobbler-style!

Final Thoughts

If you’ve been looking for that perfect, sunshine-bright dessert that’s truly easy yet feels like a special bakery treat, you absolutely can’t go wrong with Lemon Cream Cheese Dump Cake. Give it a try—it’s bound to become your new go-to favorite for every occasion!

Lemon Cream Cheese Dump Cake Recipe

★★★★★

5.1 from 24 reviews

Author: Ella
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the decadent flavors of Lemon Cream Cheese Dump Cake. This easy-to-make dessert combines a luscious cream cheese layer with zesty lemon pie filling and a buttery cake mix topping. A perfect balance of sweet and tangy that will have your taste buds dancing!

Ingredients

Scale

Cream Cheese Layer:

16 ounces cream cheese, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
1/2 cup powdered sugar
1/2 teaspoon kosher salt
1 large egg

Additional Ingredients:

1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
1 (21-ounce) can lemon pie filling, divided
1 tablespoon unsalted butter, melted

Serving Suggestions:

Whipped cream or vanilla ice cream, for serving (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
Prepare Cream Cheese Layer: In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
Add Egg: Add the egg and mix until fully incorporated.
Layer Cream Cheese Mixture: Spread the cream cheese mixture evenly in the prepared baking dish.
Add Lemon Pie Filling: Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
Add Cake Mix: Sprinkle the cake mix evenly over the lemon pie filling. Do not stir — this will form a crumbly topping as it bakes.
Top with Butter: Pour the remaining 1 tablespoon of melted butter over the cake mix.
Bake: Bake for 45–50 minutes, or until the top is golden and bubbly.
Cool and Serve: Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream, if desired.

Notes

For a citrus twist, you can add lemon zest to the cream cheese mixture.
Store any leftovers covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 380mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: Lemon Cream Cheese Dump Cake, Dump Cake Recipe, Lemon Dessert, Cream Cheese Cake