Lemon Cream Cheese Dump Cake

Update : March 2, 2026

Why Make This Recipe

Lemon Cream Cheese Dump Cake is a delightful dessert that is easy to make and incredibly delicious. With its bright lemon flavor and rich cream cheese layer, this cake is perfect for any occasion. Whether you’re hosting a gathering or just treating yourself at home, this recipe offers a sweet and tangy treat that everyone will love. Plus, it requires minimal effort, making it a fantastic choice for busy bakers.

How to Make Lemon Cream Cheese Dump Cake

Ingredients

16 ounces cream cheese, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
1 (21-ounce) can lemon pie filling, divided
1 large egg
1/2 cup powdered sugar
1/2 teaspoon kosher salt
Whipped cream or vanilla ice cream, for serving (optional)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
Add the egg and mix until fully incorporated.
Spread the cream cheese mixture evenly in the prepared baking dish.
Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
Sprinkle the cake mix evenly over the lemon pie filling. Do not stir — this will form a crumbly topping as it bakes.
Pour the remaining 1 tablespoon of melted butter over the cake mix.
Bake for 45–50 minutes, or until the top is golden and bubbly.
Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream, if desired.

How to Serve Lemon Cream Cheese Dump Cake

Serve this delightful dump cake warm straight from the oven. You can top it with a dollop of whipped cream or a scoop of vanilla ice cream for extra creaminess. It makes for a perfect dessert after dinner or as a sweet treat at a gathering.

How to Store Lemon Cream Cheese Dump Cake

To store any leftover Lemon Cream Cheese Dump Cake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3 days. You can also reheat individual portions in the microwave for a few seconds to enjoy the warm flavors again.

Tips to Make Lemon Cream Cheese Dump Cake

Make sure the cream cheese is at room temperature to ensure a smooth mixture.
Don’t skip the step of not stirring the cake mix with the lemon filling; this creates a nice crumbly topping.
Feel free to adjust the sweetness by adding more or less powdered sugar based on your preference.

Variations

You could add fresh lemon zest to the cream cheese mixture for an extra citrus burst. Alternatively, you can use other fruit pie fillings such as cherry or blueberry for a different flavor profile.

FAQs

Can I use a different type of cake mix?
Yes, you can use a lemon cake mix or even a gluten-free cake mix if desired.

How long does this cake stay fresh?
The Lemon Cream Cheese Dump Cake can be stored in the refrigerator for up to 3 days.

Can I freeze the dump cake?
Yes, you can freeze the dump cake. Wrap it tightly and store it in the freezer for up to 3 months. Just thaw it in the refrigerator overnight before serving.