Lemon Cream Cheese Dump Cake

There’s something irresistible about a dessert that smells like sunshine and comfort at the same time. The first bite of this Lemon Cream Cheese Dump Cake delivers a soft, tangy cream-cheese layer that melts into pockets of bright lemon filling, topped with a golden, slightly crunchy cake crumb — a contrast of silky, tart, and tender that wakes your taste buds. The aroma of warm butter and lemon leads the way, the texture is lusciously creamy under a delicate crust, and the finish leaves you with a clean citrus zing that invites another forkful.

This recipe is perfect for lazy weekends, potlucks, and last-minute celebrations. It’s a remedy for rushed mornings (slice off a piece and enjoy with coffee), a showstopper at family gatherings, and a fuss-free dessert for holiday tables when you want something that tastes homemade without hours of work. Because it’s a dump cake — minimal prep, no rolling or layers to fuss over — it’s an ideal recipe when you want to impress with little effort.

At a Glance

Prep time: 10 minutes
Cook time: 45–50 minutes
Total time: 55–60 minutes
Servings: about 12 (9×13-inch pan)
Difficulty level: Easy

Nutrition Highlights

Estimated nutrition per serving (1 of 12). These are approximate values calculated using ingredient nutrition data from USDA FoodData Central and typical product labels; actual values will vary depending on brands and exact measurements.

Calories: ~445 kcal
Protein: ~4.9 g
Carbohydrates: ~53 g
- Sugars: ~36 g (largely from pie filling and cake mix)
Fat: ~24 g
- Saturated fat: ~14 g
Fiber: ~0.6 g
Sodium: ~220–300 mg (varies by cake mix and pie filling)

Notes: These estimates were compiled using government food-composition data and standard product labels to provide a realistic nutritional snapshot. For personalized dietary advice, consult a registered dietitian or government health guidance (e.g., USDA).

Perfect For…

This Lemon Cream Cheese Dump Cake shines for its ease and crowd-pleasing flavor. It’s perfect when you want:

A quick, elegant dessert for potlucks or family dinners.
A sunny twist for spring and summer gatherings.
A comforting, citrus-forward treat for brunch or coffee breaks.
A low-fuss make-ahead dessert when time is short but you still want something homemade.

Step-by-Step Instructions

Ingredients

16 ounces cream cheese, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
1 (21-ounce) can lemon pie filling, divided (reserve about 1–2 tablespoons if you like less filling on top)
1 large egg
1/2 cup powdered (confectioners’) sugar
1/2 teaspoon kosher salt
Whipped cream or vanilla ice cream, for serving (optional)

Optional ingredients and substitutions

For extra lemon brightness: zest one lemon into the cream cheese mixture.
For a lighter version: use reduced-fat cream cheese (note: texture will be slightly less rich).
Gluten-free option: use a gluten-free boxed cake mix.
Dairy-free/vegan swap: use vegan cream cheese, vegan butter, and a vegan cake mix; note texture and flavor will differ.
Add-ins: fold in 1/2 cup fresh blueberries over the lemon filling for a fruity twist.

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy. Use an electric mixer or sturdy whisk for best results.
Add the egg and mix until fully incorporated and the mixture is silky. Avoid overmixing once the egg is added.
Spread the cream cheese mixture evenly in the prepared baking dish, smoothing the top with a spatula.
Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly. If you prefer fewer pockets of lemon, gently spread it into a thinner, even layer.
Sprinkle the cake mix evenly over the lemon pie filling. Do not stir — this will form the crumbly topping as it bakes.
Pour the remaining 1 tablespoon of melted butter over the cake mix; try to distribute it so the top browns evenly.
Bake for 45–50 minutes, or until the top is golden and bubbly and a toothpick inserted into the cake-top area comes out with only moist crumbs (it will not be a clean toothpick because of the filling).
Let cool slightly (10–15 minutes) before serving so the layers set.
Serve warm with whipped cream or a scoop of vanilla ice cream, if desired.

Practical tips while making it

Avoid overbeating the cream cheese — beat only until smooth to prevent a grainy texture.
Don’t stir after adding the cake mix; the “dump” method creates the distinct crumbly top and pockets of filling.
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Let the cake rest a bit after baking; it holds together better and the flavors meld.

Best Pairings

Serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream to echo the cake’s richness.
Pair with a bright, slightly bitter beverage like Earl Grey tea or a cold-brew coffee to balance the sweetness.
For brunch, serve alongside fresh fruit (berries or orange segments) and light yogurt.
For a grown-up pairing, a sparkling Moscato or light Prosecco complements the citrus notes nicely.

Storing Leftovers

Room temperature: Not recommended for long — if you plan to consume same day, cover loosely and keep in a cool place for up to 8 hours.
Refrigeration: Store in an airtight container or tightly wrapped with foil/plastic wrap for up to 4–5 days. Reheat gently in a 325°F oven until warm or microwave single servings for 20–30 seconds.
Freezer: Wrap tightly (first plastic wrap, then foil) or place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving. Note: texture is best when consumed within the first month.

Pro Tips & Tricks

Use room-temperature cream cheese and egg for a smooth, lump-free filling. Cold cream cheese will result in lumps and require more mixing.
For an extra golden top, dot the cake mix with small dabs of the remaining melted butter rather than pouring in one place — this encourages even browning.
If you prefer less sweetness, choose a slightly less sweet lemon pie filling or reduce the powdered sugar to 1/3 cup; taste the cream cheese mixture before assembling.
Test for doneness by checking that the cake top is set and bubbling around the edges; because of the filling layer, the center won’t be fully cake-textured like a traditional cake.
Make-ahead: You can assemble the cake and refrigerate (unbaked) for a few hours before baking — add 5–10 extra minutes to the bake time if starting from a cold dish.

Recipe Variations

Blueberry-Lemon Dump Cake
- Layer 1 can blueberry pie filling in place of lemon, or use half lemon and half blueberry for a bright, fruity mix. Add 1/2 cup fresh blueberries to intensify texture.
Lemon Poppy Seed Version
- Stir 2 tablespoons poppy seeds into the cream cheese mixture and add 1 tsp lemon zest for a bakery-style pop with subtle crunch.
Gluten-Free or Lighter Version
- Use a gluten-free yellow cake mix and reduced-fat cream cheese. For fewer calories, swap half the butter for applesauce (texture will be softer, but still tasty).

All Your Questions Answered

Q: Can I use fresh lemon curd instead of canned pie filling?
A: Yes — fresh lemon curd works beautifully and intensifies the lemon flavor. It may be slightly runnier; consider cooling it first for easier assembly.

Q: Why is the top dry while the middle is gooey?
A: That’s normal for a dump cake with a filling layer. The cake mix forms a crust on top while the pie filling creates a gooey layer beneath. Bake until the top is golden and bubbling at the edges.

Q: Can I halve the recipe?
A: Yes — halve all ingredients and bake in an 8×8-inch pan. Reduce bake time slightly; start checking around 35–40 minutes.

Q: How do I make it less sweet?
A: Reduce powdered sugar to 1/3 cup and choose a less-sweet pie filling or dilute the pie filling with a bit of lemon juice for brightness (but not too much liquid).

Q: Is this freezer-friendly?
A: Yes — wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat gently.

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Conclusion

This Lemon Cream Cheese Dump Cake is the kind of dessert that makes entertaining simple and satisfying: minimal prep, maximum flavor, and a texture that keeps guests coming back for seconds. If you enjoy variations or want a slightly different take, you can compare modern spins on this concept — see a classic approach at Kitchn’s Lemon Cream Cheese Dump Cake recipe or a pared-back 4-ingredient version at 12 Tomatoes’ 4-Ingredient Lemon Cream Cheese Dump Cake. Try the recipe, share photos or tweaks, and join the conversation — I’d love to hear how yours turns out.