There's something magical about a dessert that requires minimal effort but delivers maximum flavor. This Lemon Cream Cheese Dump Cake is exactly that—a simple, no-fuss recipe that combines the tangy brightness of lemon with the creamy richness of cream cheese. With just a handful of ingredients, you’ll have a dessert that tastes like it came straight from a bakery.

I first made this dump cake on a whim for a last-minute gathering, and it was an instant hit. The combination of soft, gooey filling with a buttery, slightly crisp topping is pure perfection. Plus, it’s so easy to make that even beginner bakers can master it with ease.

Why You'll Love This Lemon Cream Cheese Dump Cake

Get ready to fall in love with one of the easiest and most delicious desserts you’ll ever make.

First, it’s incredibly simple. As the name suggests, you simply dump the ingredients into a baking dish—no mixing, no special techniques, just layer and bake.

The flavor is absolutely irresistible. The tangy lemon filling pairs beautifully with the rich, creamy pockets of cream cheese, all topped with a buttery, golden cake crust.

It’s perfect for any occasion. Whether you need a quick dessert for a potluck, family gathering, or just a sweet treat at home, this cake comes together in no time and always impresses.

Best of all, it requires minimal ingredients. With just a cake mix, canned lemon pie filling, cream cheese, and butter, you can create a dessert that tastes homemade with hardly any work.

Ingredients Notes

The beauty of this Lemon Cream Cheese Dump Cake lies in its simple, yet perfectly balanced ingredients. Let’s break them down:

The lemon pie filling is the star of the show. It provides that bright, citrusy sweetness that makes this cake so refreshing. You can use store-bought or make your own if you prefer a more homemade touch.

Cream cheese adds a rich, velvety texture. For best results, use full-fat cream cheese and cut it into small cubes so you get little pockets of creamy goodness throughout the cake.

A yellow or lemon cake mix creates the perfect topping. The dry mix is sprinkled over the filling and cream cheese, forming a buttery, slightly crispy crust when baked. If you love extra lemon flavor, opt for a lemon cake mix!

Butter brings it all together. Instead of mixing, the butter is melted and drizzled over the cake mix, ensuring every bite is perfectly moist and golden.

No special equipment needed—just a 9x13-inch baking dish and an oven, making this a hassle-free dessert that anyone can whip up.

How To Make This Lemon Cream Cheese Dump Cake

Making this cake is as easy as 1-2-3! Here’s how you do it:

Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray to prevent sticking.

Next, spread the lemon pie filling evenly across the bottom of the dish. This will be the base layer, creating that sweet and tangy filling we love.

Cut your cream cheese into small cubes and scatter them over the lemon filling. These creamy pockets will melt slightly as the cake bakes, creating a delicious contrast in texture.

Now, grab your cake mix and sprinkle it evenly over the top. Don’t mix it—just spread it out so it covers the entire surface.

Finally, drizzle melted butter all over the cake mix, ensuring as much of it gets moistened as possible. This step is crucial because it helps create that golden, crisp topping.

Bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly. Let it cool slightly before serving, as the filling will be very hot straight out of the oven.

Storage Options

This Lemon Cream Cheese Dump Cake stores beautifully, making it a great make-ahead dessert.

If you have leftovers, simply cover the dish with plastic wrap or transfer slices to an airtight container. It will keep in the refrigerator for up to 4 days.

For longer storage, you can freeze individual portions in airtight containers for up to 3 months. When you’re ready to enjoy, let it thaw in the fridge overnight and warm it in the microwave for a few seconds.

To reheat, pop a serving in the microwave for 30-40 seconds, or warm it in a 325°F oven for 10-15 minutes for a freshly baked taste.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. Here are some fun ways to switch things up:

Want an extra burst of citrus? Add a zest of one lemon into the lemon pie filling before assembling the cake.

For a slightly different flavor, try swapping the lemon pie filling for cherry, blueberry, or strawberry pie filling. The cream cheese pairs beautifully with all of these flavors!

If you don’t have yellow or lemon cake mix, you can use a vanilla or white cake mix. It will still taste amazing while allowing the lemon flavor to shine through.

For a crunchy topping, sprinkle chopped pecans or slivered almonds over the cake mix before baking. This adds a lovely texture contrast to the soft filling.

Love coconut? Sprinkle sweetened shredded coconut on top before baking for a tropical twist!

No matter how you make it, this Lemon Cream Cheese Dump Cake is sure to become a go-to favorite. Enjoy experimenting and making it your own!