Lemon Cream Cheese Dump Cake (Easy, Creamy & Crowd-Pleaser)
This Lemon Cream Cheese Dump Cake is the ultimate no-fuss dessert. True to its name, you simply dump the ingredients into the pan—no mixing bowls, no stress. The result is a soft, gooey lemon filling with pockets of creamy cheesecake and a buttery cake topping that bakes up golden and irresistible.
Perfect for potlucks, family gatherings, Eid desserts, or when you need a quick sweet treat.
Why You’ll Love This Dump Cake
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No mixer, no complicated steps
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Creamy cream cheese + tangy lemon
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Soft inside with a buttery cake topping
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Beginner-friendly and time-saving
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Feeds a crowd easily
Ingredients
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1 can (21 oz) lemon pie filling
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1 package (200 g / 8 oz) cream cheese, softened
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½ cup granulated sugar
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1 box lemon cake mix
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½ cup (1 stick) unsalted butter, melted
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1 tsp vanilla extract (optional)
Step-by-Step Directions
Step 1: Preheat & Prepare
Preheat oven to 180°C (350°F).
Lightly grease a 9×13-inch baking dish.
Step 2: Add the Lemon Base
Spread the lemon pie filling evenly across the bottom of the baking dish.
Step 3: Make the Cream Cheese Layer
In a bowl, mix softened cream cheese with sugar and vanilla until smooth.
Drop spoonfuls of the cream cheese mixture evenly over the lemon filling.
Step 4: Add the Cake Mix
Sprinkle the dry lemon cake mix evenly over the entire dish.
Do not mix.
Step 5: Add Butter & Bake
Drizzle melted butter evenly over the cake mix, covering as much surface as possible.
Bake for 40–45 minutes, or until the top is golden and the edges are bubbly.
Cooling & Serving
Let the dump cake cool for 15–20 minutes before serving.
Serve:
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Warm for gooey texture
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With vanilla ice cream or whipped cream
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As-is for a light lemon dessert
Pro Tips for Best Results
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Use room-temperature cream cheese for smooth texture
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Try slicing butter thin instead of melting for more even coverage
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Don’t stir—layering is key in dump cakes
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For extra lemon flavor, add fresh lemon zest on top before baking
Variations
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Blueberry Lemon Dump Cake: Add 1 cup blueberry pie filling
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Extra Creamy Version: Use 12 oz cream cheese
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Vanilla Cake Option: Swap lemon cake mix for vanilla
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Crunchy Topping: Add sliced almonds on top
Storage Instructions
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Refrigerator: Store covered up to 4 days
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Freezer: Freeze portions up to 2 months
FAQs
Why is it called a dump cake?
Because you dump all ingredients into the pan—no mixing needed.
Can I use homemade lemon filling?
Yes, as long as it’s thick and not watery.
Is this cake very sweet?
It’s balanced—tangy lemon offsets the sweetness perfectly.
Final Thoughts
This Lemon Cream Cheese Dump Cake recipe is creamy, tangy, and incredibly easy. Whether you’re baking for guests or a last-minute dessert craving, this recipe never fails.
