Lemon Cream Cheese Dump Cake – Quick & Easy Dessert

When you need a dessert that’s incredibly easy to prepare yet delivers a burst of sweet, tangy flavor, this Lemon Cream Cheese Dump Cake is the recipe to reach for. Whether you’re hosting a family gathering, planning a potluck, or simply craving something citrusy and comforting, this quick-fix lemon dessert is a surefire crowd-pleaser.

Best of all, this recipe only requires a few pantry staples and just a couple of minutes to assemble—no mixing bowls or electric mixers necessary. The “dump cake” method truly lives up to its name. You’ll simply layer the ingredients, bake, and let the oven do all the magic. In the end, you’ll have a warm, golden, buttery dessert with gooey lemon pie filling and pockets of creamy cheesecake-like bites throughout.

Perfect for spring and summer get-togethers—or anytime you’re in need of a quick finger dessert—this dish will quickly become one of your favorite lemon dump cake recipes. Let’s get baking!

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What Makes This Dessert So Popular?

There’s a reason why dump cakes like this one are adored by so many home bakers. Not only do they come together with minimal effort, but the flavor and texture are also unbeatable. The contrast between the soft, tart lemon filling and the slightly crisp, buttery cake topping makes this dessert especially memorable.

In addition to being delicious, this lemon cream cheese dump cake is highly versatile. It’s sweet but not overly sugary, with a creamy tang from the cream cheese and a bright, refreshing lemon flavor that balances it all. And because it’s made using a boxed lemon cake mix and canned lemon pie filling, there’s almost no prep time involved—making it ideal for beginner bakers or those who need a last-minute dessert.

Whether served warm or chilled, topped with whipped cream or enjoyed plain, it always hits the spot.

Simple Ingredients You Already Have at Home

To recreate this luscious lemon dump cake exactly as intended, stick to the original ingredient list:

• 1 box (about 15.25 oz) of lemon cake mix
• 1 can (21 oz) of lemon pie filling
• 1 package (8 oz) of cream cheese, softened and cubed
• 1 stick (½ cup or 113g) of unsalted butter, sliced into thin pats

These four simple ingredients are all you need to create a dessert that’s bursting with flavor and texture. The lemon cake mix forms a slightly crunchy top layer, while the pie filling and cream cheese create a soft, tangy center.

Kitchen Tools You Need to Make Lemon Dump Cake

Another reason this dessert is so beloved is its simplicity—no fancy gadgets required. Here’s what you’ll need:

• 9×13-inch baking dish
• Measuring cup (for the butter, if needed)
• Knife and cutting board (for slicing the butter and cream cheese)
• Oven mitts
• Spatula or serving spoon

Since this is a “dump-and-bake” type of dessert, you don’t even need a mixing bowl. Everything happens right in the baking dish, which also means fewer dishes to clean up later!

Step-by-Step Instructions to Make the Perfect Lemon Dump Cake

1. Preheat the Oven: Set your oven to 350°F (175°C) so it’s hot and ready by the time you assemble the cake.
2. Spread the Pie Filling: Open the can of lemon pie filling and spread it evenly across the bottom of your 9×13-inch baking dish. This forms the gooey, fruity base of the cake.
3. Add the Cream Cheese: Dot the top of the pie filling with cubed cream cheese, spacing the pieces evenly throughout the dish. Try to scatter them as uniformly as possible to ensure every bite gets some creamy richness.
4. Sprinkle the Cake Mix: Evenly sprinkle the dry lemon cake mix right out of the box over the cream cheese and pie filling. There’s no need to stir—just make sure the entire surface is covered.
5. Top with Butter: Slice the butter into thin pats and place them over the cake mix, making sure to distribute them across the top. As the cake bakes, the butter will melt and combine with the dry mix, creating a golden, crisp crust.
6. Bake the Cake: Bake for 45–50 minutes or until the top is golden brown and the edges are bubbly. Let it cool for at least 10–15 minutes before serving.
7. Serve and Enjoy: Serve warm for a gooey, comforting treat or chill it in the refrigerator for a firmer texture. Either way, it’s delicious!

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Pro Tips for Making the Best Lemon Dump Cake with Cream Cheese

To elevate your lemon cream cheese dump cake, consider these helpful tips:

• Soften the cream cheese: Cold cream cheese won’t melt properly. Let it sit at room temperature for 15–20 minutes before cubing.
• Use real butter: Margarine won’t produce the same rich flavor or crisp topping. Stick to unsalted butter for best results.
• Cover all areas with butter: Make sure the entire top is evenly dotted with butter so there are no dry patches after baking.
• Try parchment lining: If you plan to lift the cake out of the pan in one piece, line the baking dish with parchment paper first.
• Don’t stir the layers: It may be tempting, but mixing will ruin the distinct layers of pie filling, cream cheese, and crumbly topping.

Common Mistakes to Avoid When Making Lemon Dump Cake

Although this recipe is simple, there are a few pitfalls to avoid:

• Using cold cream cheese: It won’t melt evenly and can leave clumps. Always let it soften.
• Uneven butter distribution: Skipping areas when placing butter pats can lead to dry flour spots on the cake’s surface.
• Overbaking: Keep an eye on the oven after the 45-minute mark. Overbaking can make the edges too dry or hard.
• Skipping the rest time: The filling needs a few minutes to settle and thicken before you serve. Don’t rush it.
• Using the wrong dish size: A dish that’s too small could lead to overflow. Stick with a standard 9×13-inch pan.

Serving Suggestions and Creative Presentation Ideas

This lemon cream cheese dump cake is wonderful straight from the baking dish, but you can take it up a notch with a few simple garnishes:

• Whipped cream or Cool Whip: Adds extra creaminess
• Fresh berries: Blueberries, raspberries, or sliced strawberries make a pretty and tasty contrast
• Powdered sugar: Lightly dusted on top for a classic look
• Lemon zest curls: To enhance the citrusy aroma

Want to turn it into a finger dessert? Cool the cake completely, cut it into squares, and serve in cupcake liners for a mess-free party treat.

Storage Instructions for Leftover Lemon Dump Cake

Here’s how to keep your leftovers tasting fresh:

• Refrigerate: Store in an airtight container in the fridge for up to 4 days. Because of the cream cheese, refrigeration is necessary.
• Reheat: Warm individual servings in the microwave for 20–30 seconds, or enjoy cold if preferred.
• Avoid freezing: The texture may change, especially with the cream cheese. For best results, eat within a few days of baking.

Tasty Variations on Lemon Cream Cheese Dump Cake

Want to put your own spin on this classic dessert? Here are a few ideas:

• Add coconut flakes for a tropical twist
• Swirl in raspberry jam with the lemon pie filling
• Use white chocolate chips on top before baking
• Substitute the cake mix: Try white or yellow cake mix if lemon isn’t your favorite
• Use Neufchâtel cheese for a lighter option

You can also experiment with different pie fillings—just remember the flavor balance!

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Frequently Asked Questions About Lemon Dump Cake

Can I make this in advance?
Yes! Bake the cake, cool it completely, then refrigerate. Reheat gently or serve chilled.

Can I use homemade lemon pie filling?
Absolutely! If you prefer homemade filling, just be sure it’s thick enough to support the layers.

Can I double the recipe?
Yes, but you’ll need two 9×13-inch pans or one extra-large dish. Baking time may need adjustment.

Is there a dairy-free version?
Try dairy-free cream cheese and vegan butter alternatives, though results may vary slightly.

Can I use low-fat cream cheese?
You can, but full-fat cream cheese gives the best creamy texture and flavor.

Conclusion

This Lemon Cream Cheese Dump Cake is everything you want in a dessert—it’s simple, quick, delicious, and sure to satisfy anyone’s lemon cravings. With its creamy middle, buttery top, and tangy pie filling, it checks every box for the perfect sweet treat. Whether you’re making it for a potluck, party, or just because you love lemon desserts, this cake will quickly find a permanent place in your recipe rotation.

Easy enough for beginners yet delightful enough to impress guests, this recipe is one to bookmark and come back to again and again.

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