Lemon Cream Cheese Dump Cake Recipe

Short description

This bright and buttery Lemon Cream Cheese Dump Cake features layers of cake mix, lemon pie filling, and a tangy cream cheese center—baked until golden and slightly crisp on top. It’s an easy, crowd-pleasing dessert with layers of citrus and creamy sweetness.

Why You’ll Love This Recipe

• Effortless assembly: No fuss—just layer ingredients and bake.
• Bright lemon flavor: Pie filling and zest combine for vibrancy.
• Rich and creamy center: Tangy cream cheese layer adds indulgence.
• Rustic yet elegant: Crumble topping gives a homemade look with minimal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 box yellow cake mix (or lemon cake mix for extra citrus punch)
• ¾ cup unsalted butter, melted
• 1½ to 2 cans (approximately 21 oz total) lemon pie filling
• 12 oz cream cheese, softened
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• Zest of 1 lemon
• Optional: Powdered sugar for dusting

Directions

Preheat your oven to 350 °F (175 °C) and lightly grease a 9×13‑inch baking pan. In a large bowl, mix the cake mix with the melted butter until it becomes crumbly. Press about half of this crumb mixture evenly into the bottom of your prepared pan. Spread 1½ to 2 cans of lemon pie filling evenly over the cake crumb layer.

In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, vanilla extract, and lemon zest until smooth and creamy. Spread this over the lemon filling layer. Sprinkle the remaining cake mix crumb mixture over the cream cheese layer—coverage does not need to be perfect; the uneven topping creates nice texture.

Bake in the preheated oven for 35–40 minutes, until the top turns golden brown and slightly crispy, and the cream cheese layer is set (not jiggly). Remove from oven and allow the dump cake to cool for at least 45 minutes before slicing. The layers will firm up as it cools. If desired, dust with powdered sugar before serving—or serve with a scoop of vanilla ice cream.

Servings and timing

Makes about 12–16 servings depending on portion size. Prep time: ~10 minutes. Bake time: 35–40 minutes. Cooling time: ~45 minutes. Total time: about 1 hour 35 minutes from start to serving-ready.

Variations

• Use lemon cake mix instead of yellow for more intense citrus flavor.
• Reduce to 1 can of pie filling (about 10–11 oz) for less lemon sweet intensity.
• Stir a splash of lemon juice into the cream cheese mixture for added tang.
• Try other flavor combos: yellow cake + pineapple, chocolate cake + cherry, or spice cake + apple pie filling.
• Swap yellow or lemon cake mix for vanilla or white cake mix for a milder base flavor.

Storage/reheating

Store cooled dump cake in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave (about 20–30 seconds) or warm slices gently in a 325 °F (160 °C) oven for 5–7 minutes. Reheat with a light dusting of powdered sugar or a scoop of ice cream for serving.

FAQs

Does it matter which cake mix I use—lemon or yellow?

No—but lemon cake mix yields more citrus intensity, while yellow offers a balanced sweetness and milder lemon notes.

Can I use only 1 can of lemon pie filling instead of 1½–2 cans?

Yes—several home bakers report that a single can still delivers great flavor in a half‑size version.

What if my cream cheese is too cold—will that affect the texture?

Yes—cold cream cheese can lead to a runny or lumpy layer. Always let it fully soften to room temperature.

Can I make this with non‑dairy substitutes?

You can—use dairy-free cream cheese, non-dairy milk‑based butter substitute, and ensure the pie filling fits your dietary needs.

What if I don’t have vanilla extract?

You can omit it. The lemon flavor will still stand out, though vanilla adds a subtle depth to the cream cheese layer.

Should I cover the cake with foil while baking?

Typically no. The top should become golden and slightly crisp. If edges over-brown, loosely tent foil during the last 10 minutes.

Can I freeze a portion of this cake?

Yes—wrap cooled, uncut cake tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

How do I avoid a soggy bottom layer?

Press the bottom cake crumb layer firmly so it compactly holds moisture from the filling without turning soggy. Allow full cooling time.

Is powdered sugar garnish necessary?

No. It’s optional but adds a pretty finishing touch and a bit of extra sweetness.

What’s a good way to serve this dump cake?

Serve in squares with a light dusting of powdered sugar, or warm with a scoop of vanilla or citrus ice cream for contrast.

Conclusion

With layered simplicity and lemon-forward flavor, this Lemon Cream Cheese Dump Cake is the ideal dessert when you want effortless elegance in every bite. The buttery crumb topping, bold pie filling, and creamy cheese layer come together in a no-fuss dessert that’s as beautiful as it is delicious.

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