The first time I made this lemon cream cheese dump cake I thought it would be too simple to be special.
One pan, pantry staples, and under an hour from oven to plate changed my mind fast.
This recipe is a winner because it balances bright lemon jammy pockets with a silky cream cheese layer and a crisp cake topping.
It’s the kind of dessert you can pull together for a last-minute guest or a lazy Sunday when you still want something that tastes homemade.
No rolling, no frosting, and zero fussy technique — just good ingredients assembled with intention.
Why You’ll Love This Recipe
- One-bowl simplicity with layered flavor and texture.
- Bright lemon filling cuts the richness of the cream cheese.
- The cake mix topping bakes into a buttery, crisp crust without extra eggs or liquids.
- Minimal cleanup and massive crowd-pleasing potential.
This dump cake lives in the sweet spot between cobbler and cheesecake.
When hot from the oven the lemon filling is syrupy and tart.
It contrasts the cool, dense cream cheese layer that melts into pockets through the cake mix.
The boxed cake mix browns into a crunchy, buttery crust that gives you a textural lift on every forkful.
"Five stars — I made this for a potluck and everyone asked for the recipe. Hands down the easiest dessert that tastes like a million bucks." — Reader review
Key Ingredients
Cream cheese (8 oz)
Cream cheese is the heart of this dessert.
Use full-fat block cream cheese for the creamiest texture and best flavor.
Avoid spreadable tubs; they contain stabilizers that change texture when baked.
Lemon pie filling (1 can)
Canned lemon pie filling gives consistent tartness and a glossy jammy finish.
If you prefer a fresher flavor, choose a brand with real lemon juice or blend in a teaspoon of lemon zest.
Yellow cake mix (1 box)
The boxed yellow cake mix is what creates the crunchy top and classic cake flavor quickly.
Pillsbury or Duncan Hines both work well; pick a brand you like straight from the box because the flavor comes through.
Butter (1/2 cup, melted)
Melted butter hydrates the dry cake mix and browns the top into crisp, buttery bits.
Use unsalted butter so you can control the overall salt level and avoid overly salty pockets.
Full ingredients list:
- 1 box yellow cake mix
- 1 can lemon pie filling
- 1 package cream cheese (8 oz)
- 1/2 cup butter, melted
Step-by-Step Instructions
Step 1: Preheat and prep the dish
Preheat your oven to 350°F (175°C).
Choose a 9×13-inch baking dish for even cooking.
Lightly grease the dish if you like easier serving and cleaning.
Pro Tip: A cold oven start can change baking time. Always preheat fully so cooking is predictable.
Step 2: Layer the lemon filling
Spread the lemon pie filling evenly across the bottom of your prepared baking dish.
Aim for a uniform layer so each bite gets lemon in it.
Pro Tip: Use the back of a spoon to smooth the filling; look for an even glossy surface with no deep gaps.
Step 3: Mix the cream cheese and butter
In a separate bowl, beat the cream cheese with the melted butter until smooth.
Work quickly so the butter blends evenly; you want a silky, spreadable mixture not lumps.
Pro Tip: If the cream cheese is too cold it will lump. Let it sit at room temperature 20-30 minutes before mixing.
Step 4: Add the cream cheese layer
Pour or dollop the cream cheese mixture over the lemon filling.
Use an offset spatula or spoon to gently spread it into a relatively even layer.
Pro Tip: You don’t need perfect coverage. Thin spots will melt into the lemon as it bakes and create pockets of creaminess.
Step 5: Top with cake mix
Sprinkle the yellow cake mix evenly over the cream cheese layer.
Try to cover the entire surface, but a light scattering is fine — the butter will help it adhere.
Pro Tip: Pour the melted butter in a thin stream across the cake mix so it soaks through; look for a moist, sand-like texture rather than dry flour patches.
Step 6: Bake until golden
Bake the assembled pan for 30–35 minutes, until the top is golden brown and bubbling near the edges.
Remove from oven and let it rest.
Pro Tip: You’ll know it’s ready when the top is a deep golden color and a small bubble of filling peeks at the edge. If it’s still pale at 30 minutes, give it 3–5 more minutes.
Step 7: Cool and serve
Let the dump cake cool slightly before serving so the filling thickens a bit.
Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar.
Pro Tip: For cleaner slices chill the pan for 30–60 minutes to firm up the layers. You can also scoop warm for a gooey experience.
Expert Tips for Success
-
Temperature and cream cheese handling: Bring the cream cheese to room temperature before mixing.
Cold cream cheese will not blend smoothly with the butter and can create lumps that won’t melt into the filling properly. -
Butter distribution: Pour melted butter evenly and slowly over the cake mix.
If you dump it in one spot the top will bake unevenly and parts may remain dry. -
Watch the edges: The filling will bubble at the edges before the center is fully set.
Rotate the pan halfway through baking if your oven has hot spots for even browning. -
Prevent soggy bottom: If you prefer a firmer bottom layer, bake the filled pan on the middle rack and preheat the pan for a few minutes in the oven (careful with handling).
A pre-warmed dish helps set the bottom faster so it’s less soggy. -
Doneness cues: Use color and bubbling as your guides — golden top, bubbling edges, and a set cream cheese layer when slightly pressed with a knife.
The cake mix top won’t test like a cake with a toothpick; it’s about color and bubbling. -
Equipment matters: A 9×13 glass dish will hold heat differently than metal.
Glass keeps heat longer, which can mean a slightly darker top; lower oven heat 10–15°F if you notice rapid browning. -
Crust variations: For a richer crust, add 1/2 cup finely chopped pecans or 3 tablespoons of granulated sugar to the cake mix before scattering it on top.
The nuts toast during baking and add contrast to the lemon. -
Scaling and crowd feeding: This recipe scales well.
For smaller servings, halve ingredients and use an 8×8-inch pan—reduce bake time by 5–10 minutes and check the top sooner.
Storage & Freezing
Fridge storage: Let the cake cool completely before covering.
Store in an airtight container or cover the baking dish tightly with plastic wrap.
Refrigerate for up to 4–5 days. The cream cheese layer will firm up in the fridge, which makes slices cleaner.
Reheating from the fridge: Warm individual portions in the microwave for 15–25 seconds to return the filling to a molten state.
For a whole pan, warm at 300°F for 10–15 minutes, loosely covered with foil to prevent over-browning.
Freezer storage: To freeze, cut the cake into portions or freeze the whole pan.
Wrap tightly with plastic wrap and then aluminum foil to prevent freezer burn.
Store for up to 3 months.
Thawing and reheating from frozen: Thaw overnight in the fridge.
Reheat individual portions in the microwave until warmed through.
For a whole pan, bake at 325°F for 20–30 minutes covered, then remove foil and bake 5–10 minutes to revive the top.
Tips for maintaining texture after freezing: Avoid freezing when topped with soft garnishes like whipped cream or ice cream.
Add those at serving time for the best texture contrast.
Variations & Substitutions
Lemon-lime twist: Stir in 1–2 teaspoons of lime zest to the cream cheese for a citrusy pop that brightens the lemon.
It’s a tiny change that adds complexity.
Berry swap: Replace the lemon pie filling with cherry or blueberry pie filling for a classic fruity dump cake.
If using a thicker filling, you may need to bake a few minutes longer.
Lower-sugar option: Use a reduced-sugar or sugar-free lemon pie filling and swap the cake mix for a low-sugar boxed mix.
Texture will differ slightly but flavor stays bright.
Dairy-free alternative: Substitute dairy-free cream cheese and vegan butter.
Results are softer and slightly different in flavor, but still creamy and satisfying.
Add-ins for crunch: Sprinkle 1/2 cup chopped pecans or sliced almonds over the cake mix before pouring the butter for a toasty crunch on top.
Frequently Asked Questions
Q: Can I use homemade lemon curd instead of canned pie filling?
A: Yes. Homemade lemon curd will give a brighter, fresher lemon flavor but can be looser than canned filling.
If your curd is runny, chill it slightly so it’s thick enough to layer; this helps prevent an overly soggy bottom.
Q: Do I need to beat the cream cheese with sugar?
A: No. This recipe relies on the sweetness of the lemon pie filling and cake mix.
Adding sugar changes the balance and can make the dessert too sweet. If you prefer extra sweetness, add powdered sugar sparingly to the cream cheese before spreading.
Q: My top browned too quickly — what happened?
A: Ovens vary. If the top darkens too fast, tent the pan loosely with aluminum foil and continue baking until the filling bubbles.
In future bakes, reduce oven temperature by 10–15°F or bake on a lower rack.
Q: Can I make this ahead of time for a party?
A: Absolutely. Bake the day before and chill.
Serve chilled or warm gently before guests arrive. Chilling helps with cleaner slices and makes transport easier.
Q: How do I get clean slices for serving?
A: Chill the cake for 30–60 minutes after baking for firm layers.
Run a sharp knife under hot water, dry it, and slice cleanly between servings. Repeat heating the knife if it gets sticky.
Final Thoughts
This lemon cream cheese dump cake is one of those recipes I reach for when I want a fuss-free dessert that still looks and tastes thoughtful.
It’s forgiving, fast, and endlessly adaptable whether you’re feeding a crowd or craving something sweet for one.
Please leave a star rating in the recipe card below if you try it, and pin this to Pinterest so you can find it the next time you need a show-stopping, simple dessert.
Conclusion
If you want another version to compare techniques, check this reliable take on a lemon cream cheese dump cake at Lemon Cream Cheese Dump Cake Recipe | The Kitchn.
For a slightly different spin and extra photos to guide you, I also like the write-up over at Lemon Cream Cheese Dump Cake – That Oven Feelin.
Lemon Cream Cheese Dump Cake
Ingredients
Main ingredients
- 1 box yellow cake mix Pillsbury or Duncan Hines recommended.
- 1 can lemon pie filling Opt for a brand with real lemon juice for a fresher flavor.
- 8 oz cream cheese Use full-fat block cream cheese for best texture.
- 1/2 cup butter, melted Use unsalted butter for better control over salt levels.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the lemon pie filling evenly across the bottom of the prepared baking dish.
- In a separate bowl, beat the cream cheese with the melted butter until smooth.
- Pour or dollop the cream cheese mixture over the lemon filling and spread it into an even layer.
- Sprinkle the yellow cake mix evenly over the cream cheese layer.
- Pour the melted butter in a thin stream across the cake mix.
Baking
- Bake the assembled pan for 30-35 minutes until the top is golden brown and bubbling.
- Let the dump cake cool slightly before serving.
Serving
- Serve warm with a scoop of vanilla ice cream or a dusting of powdered sugar.
