Lemon Cream Cheese Dump Cake is a delightful twist on the classic dump cake, bringing together bright lemon flavor, rich cream cheese, and a buttery cake topping. This dessert is not only easy to make—just layer and bake—but it’s also perfectly balanced, with a sweet-tart lemon filling, creamy swirls of cream cheese, and a buttery, golden crust on top.

I discovered this recipe when I wanted something quick, lemony, and crowd-pleasing. Now, it’s one of my favorite go-to desserts for gatherings, brunches, or whenever I need a dessert that’s guaranteed to impress without much effort.

Why You’ll Love This Lemon Cream Cheese Dump Cake

This Lemon Cream Cheese Dump Cake is everything you want in a dessert—quick, creamy, and bursting with fresh lemon flavor. Here’s what makes it so irresistible:

First, it’s a true dump cake, meaning you literally dump the ingredients in layers, and the oven does the rest. There’s no mixing or special equipment required, which makes it a stress-free option for busy days.

Second, the combination of lemon and cream cheese is unbeatable. The lemon filling gives a tart, refreshing contrast to the rich, smooth cream cheese, making each bite creamy and zesty.

Third, the buttery cake mix topping creates a delicious, golden crust on top. When baked, it forms a crunchy layer that contrasts beautifully with the soft filling underneath.

Finally, this cake is versatile and perfect for any occasion. Serve it warm from the oven with a scoop of vanilla ice cream for an extra treat, or enjoy it chilled—it’s just as good either way.

Ingredients Notes

This Lemon Cream Cheese Dump Cake requires just a handful of simple ingredients, each adding a unique layer of flavor and texture.

Lemon Pie Filling: The base of the cake, lemon pie filling, brings a bright and tangy flavor that’s essential to the dessert. You can find it in the baking aisle of most grocery stores. For a more intense lemon flavor, you can add a bit of lemon zest to the filling.

Cream Cheese: Softened cream cheese is dolloped throughout the cake, adding a rich and creamy element that balances the tartness of the lemon. Make sure it’s softened so it blends smoothly.

Yellow Cake Mix: A box of yellow cake mix forms the crust of the cake, absorbing the juices from the filling and turning golden and buttery. If you want a more lemony flavor, try using lemon cake mix instead of yellow.

Butter: Melted butter is poured over the cake mix to help it form a crispy, golden crust as it bakes. For extra richness, use unsalted butter.

Lemon Zest (optional): If you want even more lemon flavor, add some lemon zest to the cake mix layer or sprinkle it on top after baking. It adds freshness and enhances the citrus taste.

No special tools are needed—just a baking dish and a few simple ingredients to layer together.

How to Make This Lemon Cream Cheese Dump Cake

Making this Lemon Cream Cheese Dump Cake is as simple as layering, baking, and enjoying. Here’s how to do it:

Preheat the Oven and Prepare the Pan: Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or a bit of butter to ensure easy serving.
Add the Lemon Pie Filling: Spread the lemon pie filling evenly across the bottom of the prepared baking dish. This will be the tart and flavorful base of the cake.
Dollop the Cream Cheese: Spoon dollops of softened cream cheese over the lemon pie filling, spacing them evenly. Use the back of a spoon to lightly press the cream cheese into the filling, but don’t worry about spreading it perfectly; the cream cheese will melt into the filling as it bakes.
Add the Cake Mix Layer: Sprinkle the yellow cake mix evenly over the entire dish, covering the lemon and cream cheese layers. Try to spread it evenly so the topping bakes uniformly.
Pour the Butter: Pour the melted butter evenly over the cake mix. Make sure to cover as much of the dry mix as possible. The butter helps create a golden, buttery crust as it bakes.
Bake: Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and bubbly. The filling should be hot and slightly thickened.
Cool Slightly and Serve: Let the cake cool for 10-15 minutes before serving. This will help the layers set and make it easier to scoop. Serve warm with a scoop of ice cream or a dollop of whipped cream for an extra treat!

Storage Options

This Lemon Cream Cheese Dump Cake stores well and can even be made ahead of time if needed.

In the Refrigerator: Cover the cake with plastic wrap or transfer it to an airtight container and store it in the fridge for up to 3 days. It’s delicious chilled or you can reheat it in the microwave for about 20-30 seconds per serving.

In the Freezer: To freeze, let the cake cool completely, then cover tightly with plastic wrap and foil. It will keep in the freezer for up to 2 months. To serve, thaw in the refrigerator overnight and warm individual servings in the microwave if desired.

Make-Ahead Tip: This cake is best served fresh, but you can prepare the layers ahead and store them separately. When ready to bake, assemble and bake as directed.

Variations and Substitutions

This Lemon Cream Cheese Dump Cake is versatile, and you can customize it to suit your tastes or try something new. Here are some ideas:

Use Lemon Cake Mix: For an even more lemon-forward flavor, swap the yellow cake mix with a lemon cake mix. It intensifies the citrus flavor and pairs beautifully with the lemon pie filling.

Add Fresh Berries: Sprinkle fresh blueberries or raspberries over the lemon pie filling layer before adding the cream cheese and cake mix. The berries add a burst of color and natural sweetness.

Try a Graham Cracker Topping: For extra crunch, mix crushed graham crackers or even crumbled shortbread cookies into the cake mix before baking. It adds a hint of caramelized flavor and a more textured topping.

Coconut Twist: Add a handful of shredded coconut to the top of the cake mix for a tropical twist. The coconut becomes toasted as the cake bakes, adding flavor and texture.

Dairy-Free Option: Use a dairy-free cream cheese alternative and dairy-free butter to make this recipe dairy-free. It’s just as delicious and creamy without the dairy!

Feel free to try these variations to make the dessert your own. This recipe is forgiving and lends itself well to experimentation.

Conclousion

With its bright lemon flavor, creamy texture, and golden crust, Lemon Cream Cheese Dump Cake is a delicious, easy dessert that’s perfect for any occasion. Make it for a crowd, bring it to a potluck, or enjoy it at home—this simple cake is always a hit. Enjoy!