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Your New Favorite Dessert: An Irresistible Lemon Cream Cheese Dump Cake Recipe

Your New Favorite Dessert: An Irresistible Lemon Cream Cheese Dump Cake Recipe

A bright, tangy, ultra-creamy dessert that requires almost no effort—just layer, bake, and enjoy! This Lemon Cream Cheese Dump Cake combines buttery cake crumble, zesty lemon filling, and a smooth cream cheese layer for a perfectly balanced sweet-tart treat. It’s quick, beginner-friendly, and always a crowd-pleaser.

Ingredients

Scale
  • 1 box yellow cake mix (or lemon cake mix for extra lemon flavor)

  • ¾ cup unsalted butter, melted

  • 1.5 to 2 cans (21 oz each) lemon pie filling

  • 12 oz cream cheese, softened

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 egg

  • Zest of 1 lemon

  • Optional: Powdered sugar for dusting

Instructions

1. Preheat the Oven

Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. Make the Cake Base

In a large bowl, mix the cake mix with melted butter until crumbly.
Press half of this mixture evenly into the bottom of the baking pan.

3. Add the Lemon Layer

Spread 1.5 to 2 cans of lemon pie filling evenly over the cake base.

4. Prepare the Cream Cheese Layer

In another bowl, beat together:

  • Cream cheese

  • Sugar

  • Egg

  • Vanilla

  • Lemon zest

Mix until smooth, then spread gently over the lemon layer.

5. Add the Topping

Sprinkle the remaining cake crumble over the cream cheese layer.
It doesn’t need to fully cover—patchy is perfect for texture.

6. Bake

Bake for 35–40 minutes until the top is golden and the cream cheese center is set.

7. Cool & Serve

Let the cake cool for at least 45 minutes before slicing.
Dust with powdered sugar or serve warm with vanilla ice cream.

Notes

  • For extra tang, use lemon cake mix instead of yellow.

  • Make sure the cream cheese is fully softened for the smoothest layer.

  • For a lighter texture, reduce the butter to ½ cup—but it will be less rich.

  • Add fresh blueberries before baking for a delicious twist.

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