Dessert

Lemon Cream Cheese Dump Cake Recipe

Bylilan Sage January 28, 2026January 28, 2026

Introduction

This Lemon Cream Cheese Dump Cake is an easy, bright dessert perfect for any occasion. With a tangy lemon filling and a rich cream cheese layer under a buttery cake topping, it’s a fresh twist on a classic dump cake.

A close-up image of a lemon dessert in a white rectangular baking dish placed on a white marbled surface. The dessert has three distinct layers: the bottom layer is a golden brown crumbly crust, the middle layer is a thick, smooth, pale yellow creamy filling, and the top layer consists of uneven, light golden brown baked dollops dusted with fine white powdered sugar. A silver spoon rests inside the dish, partially stuck into the dessert, showing texture of the creamy filling and crust. Around the dish, there are whole and halved bright yellow lemons, adding a fresh look. A beige cloth is casually placed to the left side of the dish. photo taken with an iphone --ar 4:5 --v 7

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 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 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 it out.
Step 5: Sprinkle the dry yellow cake mix evenly over the cream cheese layer.
Step 6: Drizzle the melted butter evenly across the top of the cake mix.
Step 7: Bake for 40–45 minutes, until the top is golden brown and bubbly.
Step 8: Let the cake cool slightly before serving.

Tips & Variations

For extra zest, add a teaspoon of lemon zest to the cream cheese mixture before spreading.
Swap the lemon pie filling for cherry or blueberry pie filling for a fruity twist.
Make sure the cream cheese is fully softened to avoid lumps in the mixture.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 20 seconds to enjoy warm.

How to Serve

A white rectangular baking dish holds a lemon custard pie with a crumbly golden crust pressed along the edges and bottom. The creamy pale yellow lemon filling fills the middle layer and is topped with uneven, golden, baked dough pieces that look soft and flaky. Powdered sugar is lightly dusted over the top, adding a soft white layer. A silver spoon rests inside the dish where a slice has been taken out, revealing the smooth creamy interior and crumbly crust. The dish sits on a white marbled surface with whole and halved bright yellow lemons in the background. A beige cloth is casually draped near the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use less butter in this recipe?

Yes, you can reduce the butter slightly, but keep in mind that it helps create the moist, golden topping, so cutting too much may affect texture.

Is it necessary to soften the cream cheese first?

Softening the cream cheese ensures a smooth filling without lumps, so it’s best to bring it to room temperature before mixing.

Lemon Cream Cheese Dump Cake Recipe

★★★★★

4.5 from 139 reviews

Author: lilan
Total Time: 50 minutes
Yield: 12 servings 1x

Description

A delightful and easy-to-make Lemon Cream Cheese Dump Cake featuring a tangy lemon pie filling layered with creamy sweetened cream cheese, topped with a buttery yellow cake mix crust that bakes to golden perfection. Perfect for a quick dessert that offers bright citrus flavors with a rich creamy texture.

Ingredients

Scale

Filling

1 (21 oz) can lemon pie filling

Cream Cheese Mixture

8 oz cream cheese, softened
1 cup powdered sugar

Cake Topping

1 box yellow cake mix
½ cup butter, melted

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
Spread Lemon Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish to create the first flavorful layer.
Mix Cream Cheese and Sugar: In a separate bowl, combine the softened cream cheese and powdered sugar. Mix thoroughly until the mixture is smooth and creamy.
Add Cream Cheese Layer: Drop spoonfuls of the cream cheese mixture over the lemon filling, then gently spread it out evenly without disturbing the bottom layer too much.
Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the cream cheese layer, ensuring a uniform coverage.
Drizzle Butter: Drizzle the melted butter evenly over the cake mix to help it bake into a rich, golden crust.
Bake Cake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and bubbly around the edges.
Cool and Serve: Allow the cake to cool slightly before serving to let the layers set for easier slicing and to enjoy the full flavor.

Notes

Use full-fat cream cheese for the creamiest texture.
Ensure the cream cheese is softened to room temperature for easy mixing.
You can substitute lemon pie filling with homemade lemon curd for a fresher taste.
Be careful not to overbake to prevent drying out the cake.
This cake can be served warm or chilled, both delicious.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Lemon cream cheese dump cake, easy lemon dessert, yellow cake mix dessert, lemon pie filling cake, simple baked cake

lilan Sage

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