A Dessert That Feels Fancy but Is So Easy
If there’s one thing I love in a dessert, it’s the illusion of effort. The Lemon Cream Cheese Dump Cake looks and tastes like the kind of dessert you’d find in a bakery—bright, creamy, with crunchy golden crumbs—but it comes together in almost no time. Perfect for brunches, family dinners, or when you want something sweet and lemony without hours in the kitchen.
This recipe blends silky cream cheese, zesty lemon pie filling, buttery cake mix, and a golden crumble topping. The result? Layers of texture and flavor: sweet & tart, creamy & crisp.
What Sets This Dump Cake Apart
- Layered texture — With a base of cake mix + butter, a tart lemon pie filling, a creamy cheese layer, and crisp topping.
- Bright lemon flavor — You can use yellow cake mix or lemon cake mix depending on how bold you want the citrus.
- Minimal tools, maximum effect — No complicated steps. If you soften the cream cheese properly, everything comes together smoothly.
- Flexible — Great served warm, chilled, or even frozen and reheated.
Ingredients
Here’s what you’ll need to make a 9 × 13-inch pan (about 12 servings):
- 1 box yellow cake mix (or lemon cake mix if you want stronger lemon flavor)
- 3/4 cup unsalted butter, melted
- 1.5 to 2 cans (about 21 oz each) lemon pie filling
- 12 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- Zest of 1 lemon
- Optional: powdered sugar for dusting when serving
Instructions / How to Make It
- Preheat & prepare pan: Preheat oven to 350 °F (175 °C). Grease a 9 × 13‑inch baking dish.
- Make bottom layer: In a large bowl, mix the cake mix with melted butter until crumbly. Press about half of this mixture into the bottom of the pan to form the base.
- Add lemon filling: Spread lemon pie filling evenly over that cake mix base. Use 1.5 to 2 cans depending on how gooey you like the middle.
- Cream cheese layer: In another bowl, beat together the softened cream cheese, sugar, egg, vanilla, and lemon zest until smooth. Spread this mixture over the lemon pie filling.
- Top it: Sprinkle the rest of the cake mix + butter crumble over the cream cheese layer. It doesn’t need to cover completely—crumbled texture is ideal.
- Bake: Bake for about 35‑40 minutes or until the top is golden brown and edges are crisp. The center (cream cheese layer) should be set—not jiggly.
- Cool & serve: Let the dump cake cool for at least 45 minutes, which helps the layers firm up. Before serving, dust with powdered sugar and/or serve with vanilla ice cream if desired.
Tips & Variations
- Using lemon cake mix gives more citrus punch; using yellow cake mix gives a more balanced lemon flavor.
- Be sure your cream cheese is room temperature—cold cream cheese can lead to lumps.
- You can switch up the filling: blueberry, cherry, or pineapple pie fillings all work beautifully with this method.
- To freeze: cool completely, then wrap individual portions in parchment and foil. Freeze for up to 2 months.
- For thicker layers, use a smaller 9×9 pan and extend the bake time slightly.
- Storage
- Store leftovers covered in the fridge for up to 3 days.
- Enjoy it warm, chilled, or reheated. The topping is crispiest on day one but still delicious later.
- Freezing works well, though topping softens slightly after thawing.
Frequently Asked Questions
Can I use lemon curd instead of pie filling?
Yes! Lemon curd is more intense and thicker, so use slightly less and consider reducing sugar in the cream cheese layer.
What if I want a different flavor?
You can mix and match cake mixes and pie fillings—like chocolate + cherry or yellow + peach. The dump cake method is very flexible.
Can I bake this in a crockpot?
Yes, but the texture will be softer—more like a pudding than a cake. It’s still delicious, just different.
Why You’ll Love It
This Lemon Cream Cheese Dump Cake hits a sweet spot: it satisfies a craving for a layered, rich dessert without needing fancy techniques. You get sweet, tangy lemon flavor, creaminess from the cheese layer, and buttery crispness—all in one pan. If you like lemon bars, cheesecake, or lemon‑y desserts generally, this one’s likely to become a new favorite.