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.
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
Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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.
Spread 1.5 to 2 cans of lemon pie filling evenly over the cake base.
In another bowl, beat together:
Cream cheese
Sugar
Egg
Vanilla
Lemon zest
Mix until smooth, then spread gently over the lemon layer.
Sprinkle the remaining cake crumble over the cream cheese layer.
It doesn’t need to fully cover—patchy is perfect for texture.
Bake for 35–40 minutes until the top is golden and the cream cheese center is set.
Let the cake cool for at least 45 minutes before slicing.
Dust with powdered sugar or serve warm with vanilla ice cream.
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.