Lemon Cream Cheese Dump Cake

There’s a moment in the kitchen when the oven’s warmth begins to lift a bright, citrusy scent into the air — a mingling of zesty lemon, sweet powdered sugar, and buttery crust that pulls you toward the counter. This Lemon Cream Cheese Dump Cake delivers that exact moment: a tender, tangy cream cheese layer beneath a golden, crumbly cake topping, bubbling with glossy lemon filling. Each spoonful contrasts silky cream cheese with a slightly crisp top and a syrupy lemon ribbon that brightens every bite.

This dessert is perfect when you want an impressive yet effortless sweet for brunch, potlucks, or cozy weekend mornings. It’s fast to assemble (no rolling or layered precision), comforting enough for family dinners, and festive bright for spring and summer gatherings. For a slightly different take or extra photos and tips, check out this other lemon dump cake variation: another Lemon Cream Cheese Dump Cake variation.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 45–50 minutes
• Total Time: 1 hour (including standing/cooling)
• Servings: 12 (9×13-inch dish)
• Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights
Estimated nutrition per serving (1 of 12). These values are approximations calculated from standard USDA FoodData Central entries for the recipe’s ingredients and rounded to sensible figures. Use these as a guideline and consult product labels for precise values.

• Calories: ~445 kcal
• Protein: ~5 g
• Carbohydrates: ~61 g
  • Sugars: ~40 g
  • Fiber: ~1 g
• Fat: ~26 g
  • Saturated fat: ~16 g
• Sodium: ~350 mg

Notes on the numbers: totals were derived from typical values for full-fat cream cheese, unsalted butter, boxed cake mix, canned lemon pie filling, egg, and powdered sugar and divided by 12 servings. For more detailed ingredient-level data, refer to USDA FoodData Central; for general dietary context on saturated fat and sugar, resources such as the Mayo Clinic and CDC offer helpful guidance.

Why You’ll Love It

• Bright, irresistible flavor: The lemon pie filling adds an immediate citrus punch that cuts through the richness of the cream cheese and butter-topped cake.
• Effortless showstopper: “Dump” in the truest sense — you layer and bake, and the oven does the rest. It’s perfect when you want dessert without complicated preparation.
• Comforting contrasts: Smooth, slightly tangy cream cheese under a crumbly, buttery topping creates textural variety that keeps each bite interesting.
• Versatile for occasions: Beautiful for baby showers and brunches, reliable for weeknight dessert, and adaptable for dietary tweaks (see Variations).

How to Make Lemon Cream Cheese Dump Cake

Ingredients

• 16 ounces (1 lb / 454 g) cream cheese, at room temperature
• 10 tablespoons (1 1/4 sticks / 140 g) unsalted butter, melted, plus more for greasing the baking dish
• 1 (13.25–15.25 oz / about 375–430 g) box yellow, butter, or lemon cake mix
• 1 (21-ounce / 595 g) can lemon pie filling, divided (save 1–2 tablespoons)
• 1 large egg
• 1/2 cup (about 60 g) 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: 1 tablespoon fresh lemon zest added to the cream cheese mixture.
• For a less sweet version: use light cream cheese and reduce powdered sugar by 1–2 tablespoons.
• Gluten-free: use a certified gluten-free cake mix.
• Vegan: swap in vegan cream cheese, plant-based butter, and a flax or chia “egg” (1 tbsp ground flaxseed + 3 tbsp water).

Note: For photos and an alternate step-by-step visual guide, see my companion walkthrough here: step-by-step photos and tips.

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
2. In a medium bowl, beat the cream cheese, melted butter (reserve 1 tablespoon for later), powdered sugar, and kosher salt until smooth and creamy. Use a hand mixer or stand mixer on medium speed to avoid lumps.
3. Add the egg and mix until fully incorporated and silky. Scrape the sides so the mixture is homogeneous.
4. Spread the cream cheese mixture evenly into the prepared baking dish, smoothing the top with a spatula.
5. Spoon the lemon pie filling over the cream cheese layer, spreading it out evenly. If you reserved a tablespoon of pie filling for extra shine, save it now.
6. Sprinkle the cake mix evenly over the lemon pie filling — do not stir. This dry top will bake into a crumbly, golden crust.
7. Pour the remaining 1 tablespoon of melted butter evenly over the cake mix so small pools dot the surface; this helps the topping brown and set.
8. Bake for 45–50 minutes, or until the top is golden and bubbly and the center is set (a toothpick inserted into the cream cheese layer should come out mostly clean, though a few moist crumbs are fine).
9. If desired, brush the reserved tablespoon of lemon pie filling over the hot top for extra gloss and lemon flavor.
10. Let cool slightly before serving (10–15 minutes). Serve warm with whipped cream or a scoop of vanilla ice cream.

Practical tips:

• Room-temperature cream cheese blends more smoothly — avoid cold lumps.
• Don’t stir the layers: the magic of a dump cake is in the layers transforming while baking.
• If the top is browning too fast, tent loosely with foil for the last 10–15 minutes.
• For even baking, place your pan on the center oven rack.

Serving Suggestions

• Classic: Serve warm, fork it straight from the dish with a dollop of whipped cream.
• With ice cream: A scoop of vanilla or lemon sherbet adds cold creaminess and contrast.
• Brunch-style: Plate with fresh berries (raspberries or blueberries) and a dusting of powdered sugar.
• Beverage pairings: Earl Grey or chamomile tea, or a bright cold brew coffee, complement the lemon notes.
• Portable dessert: Cool completely, cut into squares, and transport in a sealed container for potlucks.

Keeping it Fresh

• Room temperature: Not recommended for more than 2 hours because the cream cheese and egg mean this should be refrigerated for food safety.
• Refrigeration: Store covered in the fridge for up to 4 days. Reheat individual portions in the microwave (20–30 seconds) or warm slices in a 325°F oven for 8–10 minutes.
• Freezer: This dessert freezes well. Wrap tightly in plastic wrap and foil or place in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently.

Chef’s Advice

• Texture control: If you prefer a softer top rather than a crisp crumb, press the cake mix slightly into the lemon layer before baking so it absorbs more moisture.
• Balance sweetness: Lemon pie filling can be quite sweet. Add a teaspoon of lemon zest to the cream cheese mixture to increase tartness without changing sugar content.
• Even browning: Use a light-colored baking dish for more even baking; dark pans brown faster. Check at 40 minutes if your oven runs hot.
• Make-ahead: Assemble the day before, cover, and refrigerate. Add the butter on top and bake the next day (add a few extra minutes if coming straight from the fridge).

Creative Twists

• Blueberry-Lemon: Replace half the lemon pie filling with canned blueberry filling or fresh blueberry compote for a fruit-forward dual-layer.
• Poppy Seed Lemon: Stir 2 tablespoons of poppy seeds into the cream cheese mixture for a classic lemon-poppy pairing.
• Gluten-Free & Nutty: Use a gluten-free yellow cake mix and sprinkle 1/2 cup chopped toasted almonds over the cake mix before baking for a crunchy finish.
• Lighter Version: Use reduced-fat cream cheese, light butter spread, and a low-sugar lemon filling; reduce powdered sugar to taste.
• Vegan Option: Use vegan cream cheese, vegan butter, and a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water, chilled) with a vegan cake mix.

Recipe Q&A
Q: Can I make this ahead of time?
A: Yes — you can assemble and refrigerate (covered) overnight; add 5–10 extra minutes to the baking time if the dish goes into the oven cold.

Q: My topping sank — what happened?
A: If the cake mix soaked down before baking, it likely absorbed too much moisture. Use a lighter hand when spreading the lemon filling and avoid pressing the cake mix down until right before baking.

Q: Can I use homemade lemon curd instead of canned lemon pie filling?
A: Yes. Homemade lemon curd is more tart and can be sweeter or less sweet depending on your recipe — adjust powdered sugar or add a bit of zest to the cream cheese to balance.

Q: How do I make it less sweet?
A: Use light cream cheese and a low-sugar or reduced-sugar lemon filling. Decrease powdered sugar by 1–2 tablespoons and add fresh lemon zest for brightness.

Q: Is this freezer-friendly?
A: Yes — tightly wrapped or stored in an airtight container it will keep up to 2 months. Thaw overnight in the refrigerator.

Conclusion

This Lemon Cream Cheese Dump Cake is a forgiving, crowd-pleasing dessert that combines bright citrus with creamy indulgence and a delightfully crumbly top. It’s quick to assemble, adaptable to dietary needs, and ideal for sharing — bake one for a brunch, potluck, or a leisurely weekend treat and watch it become a favorite.

For another professional take and step-by-step inspiration, see this detailed recipe from The Kitchn: Lemon Cream Cheese Dump Cake Recipe – The Kitchn, and for a simple 4-ingredient version that highlights the recipe’s ease, check this version at 12 Tomatoes: 4-Ingredient Lemon Cream Cheese Dump Cake – 12 Tomatoes.

If you try it, I’d love to hear how you served it — share your photos and tweaks in the comments so we can build a little community of lemon lovers together.