Growing up, my grandmother always had a knack for creating delicious desserts with the simplest ingredients. One of her beloved go-to recipes was a dump cake, easy to assemble, always comforting, and perfect for feeding a crowd. Today, I’m sharing a bright and zesty twist on that classic: the Lemon Cream Cheese Dump Cake. Whether you’re hosting a summer potluck or craving a cozy winter treat, this dish delivers tangy, creamy, buttery bliss in every bite.
This cake is not only fuss-free but also full of rich, lemony goodness with swirls of cream cheese and a buttery, golden topping. Best of all, it only takes minutes to put together with pantry staples and no mixing bowls required!
Table of Contents
Why You’ll Love This Lemon Cream Cheese Dump Cake
- Effortless preparation — Just dump, layer, and bake.
- Versatile for all seasons — Bright lemon is perfect for summer, and the creamy, warm filling comforts in winter.
- Crowd-pleasing — Feeds 12 and can be doubled for gatherings.
- Delightfully rich and tangy — A balance of citrus zest and sweet cream cheese.
Ingredients You’ll Need
Here’s everything you need to make this delectable Lemon Cream Cheese Dump Cake:
- 1 can (21 oz) lemon pie filling
- 1 box (15.25 oz) yellow or lemon cake mix
- 1 (8 oz) package cream cheese, cubed and softened
- 1/2 cup (1 stick) unsalted butter, melted
Optional:
- Zest of 1 lemon for extra brightness
- Powdered sugar for dusting after baking
- Fresh berries for serving
Prep and Cook Time
- Prep time: 10 minutes
- Bake time: 40-45 minutes
- Total time: About 55 minutes
Instructions: How to Make Lemon Cream Cheese Dump Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a little butter.
Step 2: Spread the Lemon Pie Filling
Evenly spread the lemon pie filling across the bottom of the baking dish. If using lemon zest, sprinkle it over the filling for a citrusy kick.
Step 3: Dot with Cream Cheese
Scatter the cubed cream cheese evenly over the lemon filling. It doesn’t need to be perfect—those little pockets of creaminess are the magic.
Step 4: Add the Cake Mix
Sprinkle the dry cake mix evenly over the entire top. Do not mix! It’s important to keep the layers intact for that traditional dump cake texture.
Step 5: Pour the Butter
Drizzle the melted butter evenly over the cake mix. Try to moisten as much of the surface as possible to avoid dry patches.
Step 6: Bake
Place the dish in the oven and bake for 40-45 minutes, or until the top is golden and the edges are bubbly.
Step 7: Cool and Serve
Allow the cake to cool for at least 15 minutes before serving. Dust with powdered sugar or top with fresh berries for a beautiful presentation.
Serving Tips
- Warm it up: Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Chill leftovers: This cake also tastes amazing cold the next day.
- Portable dessert: Perfect for potlucks, picnics, or casual get-togethers.
Storage & Make-Ahead Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge and warm in the oven.
Variations You’ll Love
Want to put your own twist on this lemon cream cheese dump cake? Try these:
- Add coconut flakes for a tropical touch.
- Use blueberry or raspberry pie filling for a berry-lemon combo.
- Swap cream cheese for mascarpone for a richer flavor.
- Use lemon cake mix for double the citrus.
Nutritional Information (Per Serving)
Based on 12 servings:
- Calories: 320
- Fat: 17g
- Carbohydrates: 38g
- Sugar: 26g
- Protein: 3g
(Note: These values are estimates.)
Print
4-Ingredient Lemon Cream Cheese Dump Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
A buttery, tangy, and sweet dessert that’s incredibly easy to make. This Lemon Cream Cheese Dump Cake combines lemon pie filling, cream cheese, and cake mix into a deliciously comforting treat perfect for any season.
Ingredients
- 1 can (21 oz) lemon pie filling
- 1 box (15.25 oz) yellow or lemon cake mix
- 1 (8 oz) package cream cheese, cubed and softened
- 1/2 cup (1 stick) unsalted butter, melted
- Optional: zest of 1 lemon
- Optional: powdered sugar or fresh berries for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the lemon pie filling evenly in the bottom of the dish.
- Dot cubed cream cheese over the filling.
- Sprinkle dry cake mix evenly over the top.
- Drizzle melted butter across the surface to cover as much as possible.
- Bake for 40–45 minutes, until golden brown and bubbly.
- Let cool for at least 15 minutes before serving.
- Dust with powdered sugar or garnish with berries, if desired.
Notes
- Use lemon cake mix for a stronger citrus flavor.
- Add shredded coconut or swap in mascarpone for a fun variation.
- Leftovers taste amazing chilled and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Keywords: lemon cream cheese dump cake, lemon dessert, easy dump cake, summer lemon cake,
Related Recipes You Might Enjoy
This Lemon Cream Cheese Dump Cake is proof that simple can be stunningly delicious. Whether you’re a seasoned baker or just need a fast dessert for tonight’s dinner, this recipe is sure to impress. It’s creamy, lemony, and irresistibly easy to make.
Have you tried this recipe or made a twist of your own? I’d love to hear about it in the comments below!
