Lemon Cream Cheese Dump Cake

Update : February 26, 2026

Why Make This Recipe

Lemon Cream Cheese Dump Cake is a delightful dessert that is both simple to make and full of flavor. It combines the tartness of lemon with the richness of cream cheese, creating a treat that is perfect for any occasion. Whether you’re hosting a family gathering or just craving something sweet, this dump cake will surely impress. It’s also a great way to use pantry staples, making it an easy option to whip up at a moment’s notice.

How to Make Lemon Cream Cheese Dump Cake

Ingredients

16 ounces cream cheese, at room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, melted, plus more for greasing the baking dish
1 (13.25 to 15.25-ounce) box yellow, butter, or lemon cake mix
1 (21-ounce) can lemon pie filling, divided
1 large egg
1/2 cup powdered sugar
1/2 teaspoon kosher salt
Whipped cream or vanilla ice cream, for serving (optional)

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
In a medium bowl, beat the cream cheese, melted butter, powdered sugar, and kosher salt until smooth and creamy.
Add the egg and mix until fully incorporated.
Spread the cream cheese mixture evenly in the prepared baking dish.
Spoon the lemon pie filling over the cream cheese mixture, spreading it out evenly.
Sprinkle the cake mix evenly over the lemon pie filling. Do not stir — this will form a crumbly topping as it bakes.
Pour the remaining 1 tablespoon of melted butter over the cake mix.
Bake for 45–50 minutes, or until the top is golden and bubbly.
Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream, if desired.

How to Serve Lemon Cream Cheese Dump Cake

Serve this delicious cake warm, either on its own or topped with a generous scoop of whipped cream or vanilla ice cream. It’s perfect as a dessert after dinner or as a sweet treat during the day. The lemon flavor shines through, making it a refreshing option.

How to Store Lemon Cream Cheese Dump Cake

To store leftovers, allow the cake to cool completely, then cover it tightly with plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 5 days. To reheat, simply warm individual servings in the microwave for about 20-30 seconds.

Tips to Make Lemon Cream Cheese Dump Cake

Ensure your cream cheese is at room temperature for easy mixing.
For extra lemon flavor, you can add some lemon zest to the cream cheese mixture.
Feel free to experiment with different cake mix flavors, like lemon or vanilla, for a unique twist.

Variation

You can add fresh berries, such as blueberries or raspberries, on top of the lemon pie filling before sprinkling the cake mix. This adds a nice color and flavor contrast to the cake.

FAQs

1. Can I use a different type of pie filling?
Yes, you can substitute the lemon pie filling with other fruit pie fillings like cherry or blueberry to create a different flavor profile.

2. Is it necessary to use unsalted butter?
Unsalted butter is recommended so you can control the saltiness of the dish, but you can use salted butter if that’s what you have on hand.

3. Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Store it in the refrigerator and reheat before serving for the best taste.