Lemon Cream Cheese Dump Cake
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Lemon Cream Cheese Dump Cake is like sunshine in a pan. Perfectly sweet, infused with lavish, velvety cream cheese, and positively bursting with bright lemony freshness. And that texture!! So ooey, so gooey, with just the right amount of crunch from the golden crust. It’s an easy, crowd-pleasing treat that comes together in minutes with just 4 simple ingredients!
Table of Contents
Lemon Cream Cheese Dump Cake
In 2020, I went on a dump cake spree. Like, full obsession. I tested every combo you could think of… and this lemon version? It stuck.
It’s the bright, gooey, golden-topped bite of sunshine that always gets people asking for seconds and the recipe. I mean… pie filling, cake mix, cream cheese, butter? That’s not dessert. That’s a public service!
The best part? No mixer. No bowls. Just dump, layer, bake, and bask in your brilliance.
When my sweet tooth starts talking, I know I can whip up this lemon cream cheese dump cake recipe and enjoy tangy lemon flavor within the hour. Perfect for last-minute dinner parties or surprise guests!
INGREDIENT NOTES
- Lemon Pie Filling – Canned lemon pie filling is the easiest and most convenient option, but if you’re feeling ambitious, replace the pie filling with my homemade curd. You’ll need about 4 cups total.
- Boxed Cake Mix – Use what you have! Yellow cake mix is my top pick, but white cake mix, lemon, vanilla, or French vanilla would all work perfectly.
- Cream Cheese – Making lemon dump cake with cream cheese adds a scrumptious, satiny smoothness that also mellows out the sourness of the lemon.
Use full-fat block cream cheese for the creamiest texture, and don’t worry about bringing it to room temperature. It is perfectly okay to slice and use it cold for this lemon dump cake recipe. - Unsalted Butter – A lot of recipes call for ¾ cup of butter, but I accidentally used a full 1 cup one time… and the results were even more delectably decadent!! Now, it’s the only way I make it.
VARIATIONS
Citrus Boost: Add 1 tablespoon lemon zest to the filling for extra zingy flavor.
Lemon Berry Dump Cake: Include 1 cup fresh blueberries or raspberries before the cake mix layer.
Glazed Lemon Cake: Drizzle with a powdered sugar glaze after baking for a bakery-style finish.
Coconut Lemon Dump Cake: Sprinkle shredded sweetened coconut over the top before baking.
White Chocolate Lemon: Add ½ cup white chocolate chips before the cake layer for a sweet twist.
LEMON DUMP CAKE FAQ
It does add a tangy, creamy contrast to all the sweetness in the dessert, but the recipe will still work without it!
Once the pie filling becomes hot and bubbly and the crust on top turns a toasty golden brown, it’s done!
The texture is a bit loose, so it’s best to grab a large serving spoon and scoop each serving into a bowl.
Enjoy warm with a scoop of ice cream or a dollop of whipped cream on top!
Most dump cakes are fine at room temperature for a few days, but because of the cream cheese, this one should go in the fridge after the first day.
Keep it well covered, and lemon cream cheese dump cake should stay fresh for up to 4 days.
Dump cakes became my signature obsession during recipe testing marathons in 2020. I learned that how you layer matters… especially with butter and cake mix.
Pouring melted butter slowly and evenly over the top makes all the difference. Uneven butter = dry patches.
A light shake of the pan after sprinkling the cake mix helps it settle into the filling just enough for that perfect gooey center and golden crust.
And if you’re wondering whether cream cheese belongs in a dump cake… oh, it does.
DONNA’S PRO TIPS
- Cut the cream cheese into small pieces so it melts and swirls beautifully into the filling.
- Use a spoon or measuring cup to sprinkle cake mix evenly. No clumps, no mess.
- Shake the pan gently after layering cake mix to help it settle before adding butter.
- Don’t skimp on butter. It’s what brings the dry mix to life and creates that golden top.
- Serve warm for maximum gooey goodness.
- Refrigerate leftovers for up to 4 days, covered tightly with plastic wrap or a lid.
TOOLS NEEDED
- 9 x 13-inch baking dish
- Cooking spray
- Small microwave-safe cup (for melting butter)
- Measuring cup (to help sprinkle cake mix)
- Spatula or serving spoon
Enjoy!
With love, from our simple kitchen to yours.
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Other Dump Cake Recipes
Lemon Cream Cheese Dump Cake
Ingredients
- 2 (21-ounce) cans lemon pie filling
- 1 (15.25-ounce) box yellow cake mix
- 1 (8-ounce) block cream cheese, cut into small cubes
- 1 cup unsalted butter, melted
Instructions
- Preheat the Oven: Preheat oven to 350°F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
- Layer the Filling: Spread lemon pie filling evenly in the bottom of the prepared dish.
- Add Cake Mix & Cream Cheese: Sprinkle half of the dry cake mix evenly over the lemon filling. Distribute cubed cream cheese evenly over the top. Sprinkle the remaining cake mix over the cream cheese in an even layer.
- Add Butter: Pour melted butter evenly over the top of the cake mix, making sure to cover as much of the surface as possible.
- Shake: Give the pan a little shake to help any excess fall into open areas and prevent dry heaps from forming.
- Bake: Bake for 50 to 55 minutes, or until the top is golden brown and bubbly.
- Cool and Serve: Remove from the oven and let cool for 10 minutes before serving. Best served warm!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2023, updated an republished August 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I have a similar recipe that I use lemon pudding and pie filling from the box. I would really like to make this with cherry.
Cherry dump cake is delicious especially mixed with drained, crushed pineapple.
My mom made the cherry and pineapple dump cake all the time. I could eat the whole thing!😊
Hi Karen!
So glad to hear that. 🙂
TSRI Team Member,
Devlyn
I always love lemon, and this dump cake is bursting with lemon flavor. A staple for summer!
My cream cheese didn’t melt.. is it suppose too???
If I cut the recipe in half (6 servings), is the baking time the same?
Oh my, this Lemon Dump Cake recipe from The Slow Roasted Italian is an absolute winner! So easy to make and unbelievably delicious. Donna and Chad really know how to create magic in the kitchen!
Hi Evelyn!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
Donna’s lemon dump cake recipe was a breeze to make! I added a splash of vanilla extract for extra flavor, and it turned out amazing.
Made this Lemon Dump Cake for a family gathering and it was a hit! Everyone couldn’t get enough of it.
Hi Zoey!
Glad you enjoyed!
TSRI Team Member,
Devlyn