Introduction

This Lemon Cream Cheese Dump Cake is a simple, tangy dessert that combines bright lemon flavor with a creamy, sweet topping. With minimal prep and no mixing bowls needed, it’s perfect for a quick treat that tastes like it took hours to make.

Lemon Cream Cheese Dump Cake Recipe - Recipe Image

Ingredients

1 box yellow cake mix
1 (21 oz) can lemon pie filling
8 oz cream cheese, softened
½ cup butter, melted
1 cup powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Spread the lemon pie filling evenly in the prepared baking dish.
Step 3: In a bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
Step 4: Drop spoonfuls of the cream cheese mixture over the lemon filling and gently spread to cover as evenly as possible.
Step 5: Sprinkle the dry yellow cake mix evenly over the cream cheese layer.
Step 6: Drizzle the melted butter evenly over the top of the cake mix.
Step 7: Bake for 40–45 minutes, or until the top is golden brown and bubbly.
Step 8: Allow the cake to cool slightly before serving to let the layers set.

Tips & Variations

For extra zest, add a teaspoon of lemon zest to the cream cheese mixture before spreading.
Try swapping the lemon pie filling for pineapple or cherry pie filling for different flavors.
If you prefer a crunchier topping, use cold butter cut into small pieces instead of melted butter.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Reheat individual portions gently in the microwave for 20–30 seconds to enjoy warm, or serve cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese straight from the fridge?

It’s best to use softened cream cheese so it mixes smoothly with the powdered sugar without lumps.

Do I need to mix the cake batter before baking?

No mixing is required; the dry cake mix is spread on top and the melted butter helps it bake into a crisp topping.

Lemon Cream Cheese Dump Cake Recipe

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★★★★★

4.7 from 54 reviews

This Lemon Cream Cheese Dump Cake is an easy and delicious dessert combining tangy lemon pie filling, creamy sweetened cream cheese, and a buttery cake topping. It’s perfect for quick baking with minimal prep, yielding a moist, flavorful cake with a luscious lemon cream cheese layer.

Author: Bella
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

1 (21 oz) can lemon pie filling

Cream Cheese Mixture

8 oz cream cheese, softened
1 cup powdered sugar

Topping

1 box yellow cake mix
½ cup butter, melted

Instructions

Preheat and prepare dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
Layer lemon filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish, creating a smooth, consistent layer.
Prepare cream cheese mixture: In a mixing bowl, combine the softened cream cheese and powdered sugar, mixing until smooth and creamy without lumps for a sweet tangy layer.
Spread cream cheese topping: Drop spoonfuls of the cream cheese mixture on top of the lemon filling, then gently spread to cover the filling without disturbing it too much.
Add dry cake mix: Evenly sprinkle the dry yellow cake mix over the cream cheese layer, forming a uniform layer on top.
Drizzle melted butter: Pour the melted butter evenly over the cake mix. This will moisten the dry cake mix and create a golden crust when baked.
Bake the cake: Place the baking dish in the preheated oven and bake for 40–45 minutes until the top is golden brown and bubbly, indicating the cake is cooked through.
Cool and serve: Allow the cake to cool slightly before serving to let layers set and flavors meld for the best texture and taste.