There's nothing like a warm slice of Lemon Cream Cheese Dump Cake to brighten up your day. With layers of zesty lemon, creamy cheese filling, and a soft, buttery cake, each bite is a delightful balance of sweet and tart. This dessert is a quick, crowd-pleasing treat perfect for potlucks, family dinners, or whenever you’re craving something citrusy and indulgent.

I first tried this recipe on a whim when I had a few pantry staples to use up, and it has since become a favorite. Let’s dive into this easy recipe that’s sure to become a regular in your dessert rotation!

Why You’ll Love This Lemon Cream Cheese Dump Cake

Get ready to fall in love with this deliciously simple dessert. Whether you’re a seasoned baker or new to the kitchen, this Lemon Cream Cheese Dump Cake is about to become your go-to recipe.

First and foremost, this dump cake is incredibly easy to make. True to its name, all you need to do is “dump” the ingredients in layers, making it perfect for days when you’re short on time but still want a dessert that impresses.

Another reason to love this recipe? The flavor combination is unbeatable. Lemon brings a refreshing tartness that pairs beautifully with the smooth, rich cream cheese, and the buttery cake mix rounds everything out with a warm sweetness.

It’s also incredibly versatile. Serve it warm with a scoop of vanilla ice cream for a cozy treat, or enjoy it chilled for a refreshing twist – either way, it’s a crowd-pleaser.

Finally, it’s perfect for any occasion. Whether it’s a holiday meal, a casual gathering, or just a weeknight craving, this lemon cream cheese dump cake hits the spot every time.

Ingredients Notes

The ingredients in this Lemon Cream Cheese Dump Cake are simple, yet each one plays a special role in making the dessert irresistibly delicious.

Lemon Pie Filling: This is the star of the recipe, adding a bold, tangy lemon flavor that balances the sweetness of the cake. If you’re in a pinch, lemon curd can work as a substitute, but pie filling is the ideal choice for its consistency and sweetness.
Cream Cheese: Softened cream cheese adds a rich, creamy layer that melts beautifully into the cake. Be sure to let it soften at room temperature for easy spreading. If you’re looking for a slightly lighter version, you could use Neufchâtel cheese, which has a similar texture but slightly less fat.
Yellow Cake Mix: A box of yellow cake mix forms the base of this dump cake, bringing an easy sweetness and soft, fluffy texture. Lemon cake mix also works well for a more intense lemon flavor!
Butter: Slices of butter are spread on top of the cake mix, melting down into the dessert as it bakes. This creates a golden, slightly crispy topping that contrasts beautifully with the creamy and fruity layers below.
Optional Toppings: You can add a sprinkle of powdered sugar on top once it’s cooled for a pretty finishing touch, or even fresh berries for added color and flavor.

No special equipment is needed – just a 9x13-inch baking dish and a spatula for spreading the ingredients. Easy and convenient!

How To Make This Lemon Cream Cheese Dump Cake

Creating this Lemon Cream Cheese Dump Cake couldn’t be easier. Follow these steps for a foolproof dessert every time.

Prepare Your Pan and Ingredients: Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Ensure your cream cheese is softened and ready for spreading.
Layer the Lemon Pie Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish. This will be the tart, fruity layer that balances out the creamy and buttery layers to come.
Add the Cream Cheese Layer: Drop dollops of softened cream cheese over the lemon pie filling. Use a spatula to gently spread it out, aiming for even coverage. Don’t worry if it’s not perfect – it will melt into the cake as it bakes.
Sprinkle the Cake Mix: Evenly pour the dry yellow cake mix over the cream cheese layer, covering the entire surface. Try to spread it as evenly as possible without mixing.
Top with Butter Slices: Arrange thin slices of butter across the top of the cake mix, ensuring the whole surface is covered. As it melts, the butter will help create a golden crust and moisten the cake mix below.
Bake to Perfection: Bake for 45-55 minutes, or until the top is golden brown and bubbly. Let the cake cool slightly before serving; this allows the layers to set, making it easier to slice and serve.

This dump cake is ready in just under an hour, and you can expect a gooey, creamy dessert with a bright lemon flavor and a touch of buttery crispiness.

Storage Options

If you have leftovers (which may be unlikely!), this Lemon Cream Cheese Dump Cake is easy to store and reheat.

Room Temperature: If you plan to eat it within a day, cover the baking dish with plastic wrap and store it at room temperature. It should stay fresh for up to 24 hours.
Refrigerator: For longer storage, cover and refrigerate for up to 3 days. The cream cheese layer will keep its texture well, and the flavors will continue to meld, making the dessert even more delicious.
Freezer: To freeze, cut the cake into individual slices, wrap each slice in plastic wrap, and place them in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator before reheating.

For reheating, warm individual slices in the microwave for about 20 seconds, or heat the whole pan in the oven at 300°F (150°C) for 10-15 minutes.

Variations and Substitutions

This Lemon Cream Cheese Dump Cake is already a versatile recipe, but you can customize it in so many ways to make it your own!

Swap the Cake Mix: Try using a lemon-flavored cake mix to intensify the lemony flavor or a white cake mix for a more neutral taste. Even a vanilla cake mix would work well!
Add Fresh Berries: For a pop of color and extra flavor, add fresh blueberries, raspberries, or sliced strawberries to the lemon layer. They’ll bake beautifully and add a delightful burst of juiciness.
Experiment with Flavored Cream Cheese: Consider using lemon-flavored or berry-flavored cream cheese for a new twist. Just be sure to adjust the sweetness if needed.
Try Different Fruit Fillings: Not a fan of lemon? This recipe works with many other pie fillings! Cherry, blueberry, or even peach pie filling can be used as a substitute for a different take on the dessert.
Add a Streusel Topping: For added crunch, sprinkle a simple streusel topping over the butter before baking. Combine ¼ cup of flour, ¼ cup of brown sugar, and a tablespoon of melted butter to create a crumbly topping that will bake up beautifully.

Don’t be afraid to experiment with different flavors and toppings to make this recipe suit your taste! This Lemon Cream Cheese Dump Cake is a versatile canvas for your creativity.