The Best Lemon Cream Cheese Dump Cake Recipe You’ll Ever Try

If you’ve ever craved a dessert that’s effortless to make yet bursting with vibrant flavor, this lemon cream cheese dump cake is exactly what you need. With just five simple ingredients and no fancy baking techniques, you can whip up a sunny, sweet treat that’s perfect for any time of year.

Whether you’re preparing dessert for a family gathering, a church potluck, or just a quiet night at home, this lemon dump cake with cream cheese brings comfort and flavor in every bite. The soft tang of lemon pie filling, the richness of cream cheese, and the buttery crumb of yellow cake mix come together in a dessert that feels like it was made from scratch — without all the work.

This recipe is designed for busy home bakers like you. You don’t need a mixer, a special pan, or even a lot of time. Everything gets layered right into the baking dish, which means less cleanup and more time to enjoy what you made. Whether you’re new to baking or a seasoned pro, this lemon cream cheese dump cake recipe belongs in your recipe box.

Why You’ll Love This Lemon Cream Cheese Dump Cake

This recipe is a favorite for so many reasons. Here’s why it will quickly become one of your go-to desserts:

• Fast and fuss-free: No mixing bowls, no sifting — just layer and bake.
• Minimal ingredients: You only need five pantry staples.
• Delightfully tangy and sweet: The balance of lemon and cream cheese is irresistible.
• Perfect texture: Creamy, gooey lemon meets a golden, buttery topping.
• Crowd-pleaser: Ideal for potlucks, holidays, and casual get-togethers.

If you’ve never made a dump cake before, you’ll be amazed at how little effort it takes to make something so delicious. And if you already love dump cakes, this lemon cream cheese version is sure to become your new favorite.

What Is a Dump Cake?

A dump cake is exactly what it sounds like: a dessert where you literally “dump” all the ingredients into a baking dish, layer by layer, and then bake. There’s no stirring, folding, or mixing required — which is a big part of its charm.

The technique dates back to mid-century American kitchens, where convenience reigned supreme. Think of it as the ultimate shortcut dessert that still delivers homemade flavor. Unlike traditional cakes, a dump cake has a slightly more rustic finish — more like a cobbler or crisp than a frosted layer cake — but what it lacks in refinement, it makes up for in taste.

The lemon version of this classic dessert stands out because it’s bright, tangy, and incredibly refreshing. Pair that with rich cream cheese and the golden crunch of cake mix, and you’ve got a flavor and texture combo that hits all the right notes.

Ingredients You’ll Need for Lemon Cream Cheese Dump Cake

To make this lemon dump cake with cream cheese, you only need five ingredients — all of which are easy to find at your local grocery store. Here’s a breakdown of what you’ll need:

Ingredient Notes:

• Lemon pie filling: If you prefer homemade, you can use lemon curd or make your own lemon filling. Just make sure it’s thick enough to support the cake layers above.
• Cake mix: Yellow cake mix gives a buttery, rich flavor, but white cake mix is a good alternative if you want a lighter finish.
• Cream cheese: Make sure it’s full-fat and softened slightly for better melting during baking.
• Butter: Slice it thin so it melts evenly and moistens the top layer of cake mix.

That’s it! No eggs, no oil, no milk — and no fuss.

Step-by-Step Instructions to Make Lemon Cream Cheese Dump Cake

Let’s walk through exactly how to make this dessert. The process couldn’t be easier, and you’ll have it in the oven in under 10 minutes.

1. Preheat Your Oven and Prepare Your Pan

Set your oven to 350°F. While it’s heating up, grab an 8×8-inch or 9×9-inch square baking dish. Lightly grease the bottom and sides with butter or a non-stick spray to keep the filling from sticking.

A glass or ceramic baking dish works best for even heat distribution, but metal will work too. Just keep an eye on the baking time, as metal pans can cause the top to brown a little faster.

2. Layer the Lemon Filling

Open your can of lemon pie filling and pour it into the prepared baking dish. Use a spoon or spatula to spread it evenly across the bottom, making sure to reach into the corners. This will be the tangy base of your dump cake.

If you’re using homemade lemon filling, make sure it’s not too runny. The thickness helps support the other ingredients as they bake.

3. Sprinkle Half the Cake Mix

Take half of the dry yellow cake mix and sprinkle it evenly over the lemon filling. Try to cover the entire surface without clumps. This layer will start to absorb some of the lemon moisture, forming a soft cake-like texture in the middle.

Don’t press down or mix — just sprinkle and let it sit as-is.

4. Add the Cream Cheese Cubes

Next, scatter the cubed cream cheese evenly across the surface of the cake mix. Don’t worry if it looks a bit uneven — the cream cheese will melt and spread during baking, creating rich, creamy pockets in the finished cake.

Make sure the cubes are small (about ½ inch) and evenly distributed so every bite has a bit of tangy richness.

5. Sprinkle the Remaining Cake Mix

Take the rest of your dry cake mix and gently sprinkle it over the top of the cream cheese. Again, cover as evenly as possible without stirring or packing it down.

At this point, you should see three clear layers: lemon filling on the bottom, a middle layer with cream cheese, and a dry topping of cake mix.

6. Top with Sliced Butter

The butter is what brings the whole cake together. Slice one stick of cold unsalted butter into thin pieces — about ¼-inch thick — and lay them over the surface of the cake mix.

Try to overlap the slices slightly so there’s good coverage. The butter will melt as the cake bakes, moistening the dry cake mix and creating a golden, crumbly topping.

If you miss spots, some areas of cake mix may remain dry after baking, so don’t skimp on this step.

7. Bake the Cake

Place the dish in the preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when the top is golden brown and bubbling slightly around the edges.

To test for doneness, insert a toothpick in the center. It should come out with a few moist crumbs (not raw batter), and the top should feel firm but springy.

If the top starts to brown too quickly, you can loosely tent the dish with aluminum foil for the last 10 minutes of baking.

8. Let It Cool

Remove the cake from the oven and allow it to cool in the dish for 15 to 20 minutes. This cooling period gives the layers time to set, which makes slicing and serving much easier.

The lemon cream cheese dump cake is delicious served warm, but you can also enjoy it at room temperature or chilled. Either way, the texture and flavor are irresistible.

Expert Tips for a Perfect Lemon Cream Cheese Dump Cake

To take your lemon cream cheese dump cake from good to great, try these expert-level tips. They’ll help improve texture, flavor, and overall presentation — even if this is your first time making it.

Use Room-Temperature Cream Cheese

When cream cheese is too cold, it doesn’t melt as evenly, which can leave behind rubbery chunks rather than smooth, creamy pockets. For the best result, let your cream cheese sit out for about 30 minutes before cubing and layering it in the cake.

Thin Butter Slices Work Best

The thinner and more evenly you slice your butter, the more evenly it melts across the cake mix. This is especially important with dump cakes because you’re not mixing the ingredients — the butter is your only source of moisture for the top layer. Cover as much surface area as possible to prevent dry spots.

Add Fresh Lemon Zest

Want an even more intense lemon flavor? Add a little fresh lemon zest on top of the lemon pie filling before layering the cake mix. It boosts the citrus notes and gives your lemon cream cheese dump cake a brighter, more homemade taste.

Don’t Overbake

You’re aiming for a golden, crumbly topping — not a dry cake. Start checking around the 35-minute mark, especially if you’re using a metal baking pan. Overbaking can cause the cream cheese to curdle and the cake mix to become too crunchy.

Fun Variations to Try

One of the best things about dump cakes is their versatility. Once you’ve mastered the basic lemon cream cheese dump cake recipe, you can start experimenting with different flavors and textures to make it your own.

Fruit Add-Ins

• Blueberries: Sprinkle fresh or frozen blueberries over the lemon pie filling before adding the cake mix. Lemon and blueberry are a match made in heaven.
• Raspberries: Add a handful of raspberries for a tart contrast and beautiful color.
• Strawberries: Swap out lemon pie filling for strawberry filling or use both for a fun twist.

Crunchy Toppings

• Shredded Coconut: Add a layer of sweetened shredded coconut before baking for a tropical feel.
• Chopped Pecans or Walnuts: Sprinkle over the top for added crunch and flavor depth.
• Graham Cracker Crumbs: A light dusting over the butter adds a toasty, cheesecake-like flavor.

Flavor Swaps

• White Cake Mix: For a slightly lighter flavor, substitute yellow cake mix with white.
• Lemon Cake Mix: If you love extra citrus flavor, try lemon cake mix to double down on the lemony goodness.
• Cream Cheese Swirl: Instead of cubing the cream cheese, whip it with a little sugar and vanilla, then dollop it across the cake for more of a cheesecake-style layer.

How to Store and Reheat Lemon Cream Cheese Dump Cake

You may not have leftovers (it’s that good), but if you do, don’t worry — this dessert keeps well.

Refrigerating

• Let the cake cool completely before covering.
• Store in the fridge, tightly covered or in an airtight container.
• Keeps fresh for up to 4 days.
• Serve chilled or gently reheat before serving.

Freezing

Yes, you can freeze your lemon cream cheese dump cake — although the texture of the cream cheese might change slightly after thawing.

• Cut into individual portions for easy freezing.
• Wrap each piece in plastic wrap, then store in a freezer-safe bag or container.
• Freeze for up to 1 month.
• To serve: Thaw overnight in the refrigerator, then warm in the oven at 300°F for 10–15 minutes or microwave for 30 seconds.

Reheating

• Microwave individual slices for 20–30 seconds.
• Or place larger portions in the oven at 325°F until heated through.
• Best served warm with a scoop of ice cream or dollop of whipped cream.

FAQ About Lemon Cream Cheese Dump Cake

To help you troubleshoot and perfect your lemon cream cheese dump cake recipe, here are some frequently asked questions — answered.

Can I use homemade lemon filling instead of canned?

Yes! If you have a lemon curd or homemade lemon pie filling you love, it works beautifully in this recipe. Just make sure it’s thick enough to hold the other layers and not too runny.

Why is my dump cake dry on top?

Dry spots usually happen when the butter doesn’t fully cover the cake mix. Be sure to slice your butter thinly and overlap the slices across the entire top layer. If you notice dry spots after baking, a light drizzle of melted butter can help.

Do I need to stir or mix the layers?

Nope! That’s the beauty of a dump cake — there’s no mixing required. Stirring changes the texture and can prevent the cake from baking into its signature layers.

Can I double this lemon cream cheese dump cake recipe?

Yes, and it’s a great idea for larger gatherings. Just double all the ingredients and use a 9×13-inch baking dish. Baking time will increase to about 45 to 50 minutes, so keep an eye on it and test with a toothpick.

Can I make this lemon dump cake with cream cheese dairy-free?

You can! Swap out the butter and cream cheese for plant-based alternatives. Just be sure they’re suitable for baking — not all non-dairy products melt the same way. The taste and texture will be slightly different, but still delicious.

Is this lemon cream cheese dump cake freezer-friendly?

Yes, it freezes well for up to a month. For best results, freeze individual servings and reheat them in the oven or microwave when you’re ready to enjoy. Be aware that cream cheese may slightly change texture after freezing.

Final Thoughts

Lemon cream cheese dump cake is more than just a dessert — it’s a comfort food classic that brings together nostalgic flavor and modern convenience. With its easy layering method, simple ingredients, and bright citrusy taste, it’s the kind of recipe you’ll come back to again and again.

You don’t need to be a baking expert. You don’t need fancy tools or hard-to-find ingredients. All you need is a craving for something sweet and a few minutes to layer everything in the pan.

Whether you’re serving it warm out of the oven with a scoop of ice cream or enjoying a chilled slice straight from the fridge, this lemon dump cake with cream cheese always delivers. It’s sunshine in a baking dish — rich, sweet, tangy, and irresistibly good.

So go ahead — grab a can of lemon filling, a box of cake mix, and that block of cream cheese you’ve been meaning to use. You’re just one step away from your next favorite dessert.

Leave a comment below if you tried this lemon cream cheese dump cake recipe — did you add any variations? Did your family love it? We’d love to hear how it turned out! And don’t forget to share this recipe with a friend who needs an easy, crowd-pleasing dessert.

The Best Lemon Cream Cheese Dump Cake Recipe You’ll Ever Try

---

• Author: Chef Rina
• Total Time: 45 minutes
• Yield: 8 1x

Pin Recipe

Print Recipe

Description

This Lemon Cream Cheese Dump Cake is a quick and tangy dessert made with just five ingredients. Featuring layers of sweet lemon pie filling, creamy cheesecake bites, and buttery yellow cake topping, it’s an easy treat that’s perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 1 (16-ounce) can lemon pie filling

• 1 (15-ounce) box yellow cake mix

• 4 ounces cream cheese, cut into small cubes

• ½ cup (1 stick) unsalted butter, thinly sliced

---

Instructions

 

• Preheat Oven:
  Set your oven to 350°F. Lightly grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray.

• Layer the Base:
  Spoon the lemon pie filling into the prepared baking dish and spread it out evenly.

• Add Cake Mix and Cream Cheese:
  Sprinkle half of the dry cake mix over the lemon filling. Distribute the cream cheese cubes evenly on top of the cake mix layer.

• Top with Remaining Mix and Butter:
  Sprinkle the rest of the cake mix over the cream cheese layer. Arrange the butter slices evenly over the top, overlapping slightly to ensure even coverage.

• Bake:
  Place the dish in the oven and bake for 35–40 minutes, or until the top is golden and a toothpick inserted near the center comes out mostly clean.

• Cool and Serve:
  Let the cake cool for 15–20 minutes before serving. This allows the layers to set and makes it easier to slice.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert

Nutrition

• Serving Size: 8
• Calories: Approximately 330 per serving (estimate)