Lemon Cream Cheese Dump Cake 🍋🍰
This Lemon Cream Cheese Dump Cake is everything you want in a dessert: easy, gooey, sweet, and tangy—with just the right hint of creaminess from softened cream cheese. It comes together in minutes, requires no mixing bowls for the main layers, and bakes up golden and bubbly with practically no effort.
Perfect for potlucks, family dinners, or a last-minute dessert craving, this dump cake is a low-effort, high-reward favorite that tastes like it took hours.
Why I Love This Recipe
Dump cakes are a beautiful thing—no fancy steps, no fussy techniques, and no stress. You literally “dump” the ingredients into a baking dish and let the oven do the work. What makes this version extra special is the layer of sweetened cream cheese, which adds richness and velvety texture to balance the bright citrus of the lemon pie filling.
It’s a sunny, spoonable slice of comfort that delivers serious flavor with minimal cleanup.
Ingredients
- 1 (15.75 oz) can lemon pie filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 box yellow cake mix (dry, do not prepare)
- ½ cup unsalted butter, melted
- Optional: powdered sugar, for dusting
Substitutions & Variations
- Pie filling swap: Try strawberry, raspberry, or blueberry for other fruity spins.
- Gluten-free? Use a gluten-free yellow cake mix—just keep the rest of the ingredients the same.
- Add a twist: Sprinkle shredded coconut or white chocolate chips on top before baking for extra texture.
- No cream cheese? You can skip it, but you’ll miss that creamy contrast!
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Layer the Lemon
Spread the lemon pie filling evenly in the bottom of the dish.
3. Mix the Cream Cheese
In a small bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and fluffy. Drop dollops over the lemon filling—don’t worry about spreading it perfectly.
4. Add the Cake Mix
Sprinkle the dry yellow cake mix evenly over the entire surface. Do not stir.
5. Drizzle with Butter
Pour melted butter evenly over the cake mix. Try to cover as much of the dry mix as possible to ensure golden baking.
6. Bake
Bake uncovered for 35–40 minutes, or until the top is golden, bubbly, and cooked through.
7. Cool and Serve
Let cool for 10–15 minutes before serving. Dust with powdered sugar if desired.
Tips for Success
- Use room temperature cream cheese for the smoothest texture.
- Cover all dry cake mix with butter to avoid dry patches.
- Let it sit before slicing—this helps it firm up slightly without losing that gooey texture.
- Double for a crowd by using two baking dishes!
Serving Suggestions & Pairings
Enjoy this dump cake warm, room temp, or chilled. It’s amazing as-is or with:
- A scoop of vanilla ice cream
- Whipped cream and lemon zest
- A glass of Blueberry Lemonade for a citrusy complement
- Pair with Caramel Apple Pie Cookies or Pumpkin Delight Dessert for a full dessert spread
Storage & Leftovers
- Fridge: Store covered in the refrigerator for up to 4 days.
- Reheat: Warm in the microwave in 15-second intervals or enjoy cold.
- Freezer: Wrap tightly and freeze for up to 2 months—thaw overnight in the fridge before reheating.
More Desserts You’ll Love
- This No-Bake Oreo Cream Pie – another fast and fabulous favorite
- Pumpkin Delight Dessert – creamy layers and easy prep
- Caramel Apple Pie Cookies – sweet, tart, and flaky
- Chocolate Chip Cookie Bites – a chewy classic
- Blueberry Lemonade – perfect to sip with this lemony dessert
Final Thoughts
This Lemon Cream Cheese Dump Cake is the ultimate lazy-day dessert—no mixers, no layers, no stress. Just a spoonful of gooey, buttery goodness with that bright lemon zing and creamy, sweet finish.
Tried it? Leave a comment with your favorite add-ins or fruit swaps—and don’t forget to follow ChefManiac.com for more easy, crave-worthy dessert ideas.
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