This Lemon Cream Cheese Dump Cake is your go-to quick dessert—tangy lemon pie filling, creamy cream cheese, fluffy cake mix, and buttery perfection.
Ever had one of those weekends where you really want dessert but can’t be bothered to whip out 12 bowls and an electric mixer? Yep, that was me last Sunday. It was one of those lazy, cloudy afternoons, and all I craved was something sweet—preferably with lemon. But I also didn’t want to be chained to the kitchen.
Cue the Lemon Cream Cheese Dump Cake.
This recipe? It’s the ultimate “dump it, bake it, eat it” dessert. It’s got this perfect balance of tangy, creamy, and sweet, with just enough buttery crisp on top to make you feel like you did something fancy (when you really didn’t).
I remember my aunt making this for family potlucks when I was a kid. It was always the dish that disappeared first, with that tell-tale empty casserole dish sitting there while people “casually” scraped the last bits from the edges.
The best part? It takes all of 15 minutes to throw together. No, really.
Why You’ll Love This Lemon Cream Cheese Dump Cake Recipe?
- Ridiculously Easy: No fancy gadgets. No complicated steps. You can literally make it in your PJs.
- Sweet Meets Tangy: That lemony kick paired with creamy pockets of cream cheese? Heaven.
- Texture Goals: Gooey in the middle, crunchy on top, and melt-in-your-mouth buttery all over.
- Party-Perfect: Ideal for potlucks, BBQs, or, honestly, just a “treat yourself” Tuesday night.
- Endlessly Adaptable: Swap flavors, throw in berries—this cake is your canvas.
Ingredient Notes:
Let’s talk about why each of these ingredients works its magic:
- Lemon Pie Filling (22 oz can): Sweet, tangy, and bright—this is what brings that classic lemony zing.
- Lemon Cake Mix (15.25 oz box): Adds extra lemon flavor while giving the cake its soft, fluffy texture.
- Cream Cheese (8 oz, cubed): Pockets of creamy, tangy goodness baked right into the cake.
- Salted Butter (1/2 cup, cubed): Because everything’s better with butter, and it crisps up the topping beautifully.
- Cool Whip (8 oz container, thawed): For that final creamy touch. Optional, but highly recommended.
Optional Fun Add-Ins:
- A handful of fresh blueberries—because lemon + blueberry = match made in heaven.
- A sprinkle of lemon zest for extra zing.
- Toasted coconut on top for a tropical twist.
How To Make Lemon Cream Cheese Dump Cake?
Step 1: Preheat & Prep
Heat your oven to 350°F. Grab a 9×13-inch baking dish and spray it with nonstick spray (trust me, this saves you from a sticky mess later).
Step 2: The Lemon Foundation
Spread the lemon pie filling evenly across the bottom of your baking dish. This is the base layer of sweet-tart deliciousness.
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Step 3: Cake Mix & Cream Cheese Layers
Sprinkle half of your lemon cake mix over the pie filling. Then dot the cake with cubed cream cheese—it’ll melt into these creamy, dreamy pockets. Sprinkle the rest of the cake mix on top.
Step 4: The Butter Blanket
Scatter your butter cubes across the top. They’ll melt down as the cake bakes, crisping up the topping and tying it all together.
Step 5: Bake & Cool
Pop the dish into your preheated oven and bake for 35-45 minutes, or until the top is golden brown and bubbly. Let it cool for about 10 minutes (if you can wait that long) before diving in.
Pro tip: Serve with a generous dollop of Cool Whip or a scoop of vanilla ice cream. Or both. No judgment here.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days. It’s just as good cold, but a quick microwave zap makes it gooey again.
- Freezer: Yep, you can freeze it! Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheat: 20-30 seconds in the microwave brings it back to life.
Variations and Substitutions:
- Berry Bliss: Add fresh blueberries or raspberries before baking.
- Tropical Vibes: Swap lemon pie filling for pineapple and top with toasted coconut.
- Gluten-Free Swap: Use your favorite gluten-free cake mix—it works just as well.
- Zest It Up: Add lemon zest to the cake mix for an extra citrus kick.
- Lighter Option: Sub in low-fat cream cheese and light Cool Whip.
What to Serve with Lemon Cream Cheese Dump Cake?
- Vanilla Ice Cream: Because warm cake + cold ice cream = pure bliss.
- Fresh Berries: Raspberries, blueberries, or even strawberries pair perfectly.
- Iced Tea or Lemonade: A refreshing drink that doubles down on the citrus.
- Brunch Buffet: It’s not just a dessert—it’s a brunch-worthy centerpiece.
Frequently Asked Questions:
Can I use homemade lemon curd instead of pie filling?
Totally! It’ll be richer and tangier—just make sure to use enough to cover the bottom of the dish.
Can I skip the Cool Whip?
Of course, but that creamy, fluffy topping really rounds out the flavors. Regular whipped cream works great too.
Does this work with other pie fillings?
Oh yeah. Try blueberry, cherry, or even apple for a totally different vibe.
This Cake Is a Mood
Lemon Cream Cheese Dump Cake isn’t just a recipe—it’s a life hack. It’s for those days when you want something sweet and satisfying but also kinda want to stay on the couch. It’s simple, it’s nostalgic, and it’s crazy good.
So next time you’re craving something sunny and sweet, give this cake a go. And if you end up eating it straight out of the pan (we’ve all been there), I won’t tell.
Go ahead, bake it, and tell me what you think. I bet it’ll be your new lazy-day favorite too.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Dump Cake Recipe
Ingredients
- Nonstick cooking spray
- 1 22 oz can lemon pie filling
- 1 15.25 oz package lemon cake mix
- 1 8 oz package cream cheese, cubed
- 1/2 c salted butter cut into small pieces
- 1 8 oz container frozen whipped topping (such as Cool Whip), thawed
Instructions
- Prepare Your Pan: Preheat your oven to 350°F. Lightly coat a 9x13-inch baking dish. With nonstick cooking spray. To ensure your cake doesn’t stick.
- Layer the Filling: Spread the lemon pie filling evenly across the bottom of your prepared baking dish. Use a spatula. To ensure it’s in an even layer.
- First Cake Mix Layer: Sprinkle half of the lemon cake mix. Over the lemon pie filling. Try to distribute it as evenly as possible.
- Add the Cream Cheese: Place the cubed cream cheese pieces evenly on top of the first layer of cake mix.
- Second Cake Mix Layer: Sprinkle the remaining lemon cake mix over the cream cheese layer. Again trying to distribute it evenly.
- Add Butter: Distribute the small pieces of butter evenly. Over the top layer of the cake mix. This will help create a delicious, golden brown topping.
- Bake the Cake: Place the baking dish in your preheated oven. And bake for 35 to 45 minutes. The cake is done. When the topping is golden brown. And the cake mix is fully baked.
- Cool and Serve: Let the cake cool slightly before serving. Add a dollop of thawed whipped topping. To each serving for a light, creamy finish. Enjoy your Lemon Dump Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
