Lemon cream cheese dump cake is the ultimate no-fuss dessert that delivers big flavor with minimal effort. Perfect for busy weeknights, potlucks, or holiday gatherings, this sweet and tangy treat blends the zesty brightness of lemon with the rich, creamy depth of cream cheese—all layered over a buttery cake mix base. In this article, you’ll discover how to make the perfect lemon cream cheese dump cake, explore variations, tips, and storage hacks, and get answers to the most frequently asked questions about this crowd-pleasing classic.
Don’t miss our easy 3-ingredient dessert collection for more sweet inspiration.
Contents
Table of Contents
What Is Lemon Cream Cheese Dump Cake?
Understanding the Dump Cake Concept
Dump cakes are the easiest type of dessert—just dump the ingredients into a pan and bake. There’s no need to mix batter or dirty extra bowls. The simplicity lies in the layering: fruit filling, cream cheese (or other mix-ins), and dry cake mix all go into the dish—topped with butter and baked to golden perfection.
How Lemon and Cream Cheese Make It Special
What sets lemon cream cheese dump cake apart from other dump cake recipes is its bright and tangy flavor. The lemon brings a fresh citrus burst, while the cream cheese adds a rich, slightly tart contrast. This combination balances sweetness with creaminess, giving the cake a cheesecake-like texture in parts, especially when baked just right.
A Quick History of Dump Cakes in America
Dump cakes became popular in mid-20th-century America when convenience foods like boxed cake mix and canned fillings hit the market. They were seen as a smart, quick fix for busy homemakers. Lemon versions came later, offering a refreshing twist compared to heavier chocolate or cherry-based cakes.
Why Lemon Cream Cheese Dump Cake Is So Popular
Today, lemon cream cheese dump cake is trending thanks to its flavor combo, short prep time, and versatility. Whether served warm with a scoop of vanilla ice cream or chilled straight from the fridge, it’s an easy dessert that doesn’t skimp on taste or texture.
Looking for inspiration? Try this viral TikTok 3-ingredient dessert idea that’s just as fuss-free.
Ingredients You’ll Need for the Perfect Lemon Cream Cheese Dump Cake
Main Ingredients to Make It Work
To make a delicious lemon cream cheese dump cake, you only need a few pantry staples. Here’s what you’ll want on hand:
- Lemon pie filling – The star ingredient. You can use canned or homemade versions.
- Cream cheese – Brings that rich, creamy texture. Full-fat is best for baking.
- Yellow or white cake mix – A box of cake mix adds structure and sweetness without the work.
- Butter – Melted or thinly sliced to cover the cake mix and help it brown.
- Lemon zest (optional) – For an extra citrusy kick and bright flavor.
These ingredients combine to give you a moist, tangy, and sweet dessert with just the right amount of creamy richness.
Optional Add-ins for Extra Flavor
If you want to level up your lemon cream cheese dump cake, try these simple add-ins:
- Fresh blueberries or raspberries – Adds a burst of color and flavor.
- Shredded coconut – For tropical flair and extra texture.
- Vanilla extract – A splash boosts the creaminess and brings out the lemon.
- Powdered sugar glaze – Drizzle on top once baked for an elegant finish.
Each of these additions enhances the dump cake without complicating the process.
Discover great ideas like this in our 3-ingredient biscuit recipe collection.
Substitutions for Dietary Needs
Need dairy-free or gluten-free options? You’ve got choices:
- Use dairy-free cream cheese and vegan butter to keep it plant-based.
- Swap the cake mix with a gluten-free version available at most grocery stores.
- Use lemon curd or a thick lemon jam if pie filling isn’t available.
These swaps still give you the luscious flavor and texture dump cakes are known for—with options to fit your diet.
Step-by-Step Instructions for Making Lemon Cream Cheese Dump Cake
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 350°F (175°C). While it heats, grab a 9×13-inch baking dish. Lightly grease it with butter or nonstick spray so your dump cake won’t stick. This ensures a golden, crispy edge and makes cleanup a breeze.
Step 2: Layer the Lemon Filling
Open your lemon pie filling and spread it evenly across the bottom of the baking dish. You can use one or two cans depending on how citrusy you want the final cake. If you’re using homemade lemon curd, make sure it’s thick enough to hold its layer.
Pro Tip: For extra lemon flavor, sprinkle in a little lemon zest or even a few drops of lemon extract.
Step 3: Add the Cream Cheese
Cut your cream cheese into small cubes (around ½-inch) and scatter them over the lemon filling. Try to distribute evenly so you get creamy bites throughout the cake. No need to mix it—just dump and go.
If you like your cream cheese extra melty, let it sit at room temperature for about 15 minutes before using.
Step 4: Pour the Cake Mix Over the Top
Open your box of yellow cake mix (or white if you prefer a lighter flavor) and sprinkle it evenly over the lemon and cream cheese layers. Don’t stir—this is key to the classic dump cake texture.
Make sure there are no clumps and that the mix covers the whole surface.
Step 5: Top With Butter
Slice a stick of cold butter into thin pats and place them all over the dry cake mix. This step is what makes the topping crispy and golden as it bakes. Alternatively, you can melt the butter and drizzle it across the top for more even coverage.
Looking for inspiration? Try this viral air fryer mac and cheese to pair with your dessert!
Step 6: Bake to Perfection
Place the dish in the preheated oven and bake for 40 to 50 minutes or until the top is golden brown and the edges are bubbling. Every oven varies slightly, so check around the 40-minute mark.
Let it cool for about 10 minutes before serving. The filling will set up a bit as it rests.
Tips for the Best Lemon Cream Cheese Dump Cake Every Time
Don’t Stir the Layers
One of the most common mistakes in making dump cakes is mixing the layers. Remember: dump, layer, and bake. Stirring disrupts the texture and prevents that signature cobbler-like top from forming.
Let each ingredient do its thing in the oven—this is what gives you gooey lemon filling underneath and a golden, crisp top.
Use Room Temperature Cream Cheese
Cold cream cheese can clump and stay firm in the oven. For smoother, more even melting, let the cream cheese sit at room temperature for 10–15 minutes before cubing and adding to the cake.
You’ll get a silkier texture that melts into the lemon pie filling beautifully.
Distribute Butter Evenly
Whether you’re slicing or melting your butter, make sure it’s spread out evenly over the cake mix. Dry patches of cake mix are a common issue if the butter isn’t covering the surface well.
Try melting the butter and using a spoon to drizzle it across the top for more consistent results.
Add Crunch with Toppings
Want a little texture? Sprinkle crushed graham crackers, sliced almonds, or even coconut flakes over the top before baking. This adds an extra layer of flavor and gives the dump cake a gourmet finish with almost no extra effort.
Check out our healthy air fryer mac and cheese recipe for more clever kitchen tricks.
Know When It’s Done
A finished lemon cream cheese dump cake will have:
- Golden brown top
- Bubbling edges
- No raw patches of cake mix
Use a spoon to check a corner—if it’s hot and gooey underneath with a crisp top, it’s ready.
Delicious Variations of Lemon Cream Cheese Dump Cake
Lemon Blueberry Cream Cheese Dump Cake
Adding fresh or frozen blueberries to your lemon cream cheese dump cake takes the flavor to the next level. The juicy berries complement the tart lemon and creamy cheese perfectly. Just sprinkle 1–2 cups of blueberries over the lemon filling before adding the cake mix.
This variation is especially popular during spring and summer gatherings and adds gorgeous color to your dessert table.
Strawberry Lemon Dump Cake
If you like sweet and tangy combos, swap out half of the lemon pie filling with strawberry pie filling. It’s a refreshing twist that gives you a fruity, jammy layer under the creamy middle. A scoop of vanilla ice cream on top? Game changer.
Looking for inspiration? Try our strawberry banana smoothies to serve alongside this fruity dessert.
Lemon Coconut Cream Dump Cake
Shredded coconut brings a tropical flair and extra chewiness to your dump cake. Add a ½ cup of unsweetened coconut on top of the cake mix before baking. For a bolder coconut flavor, use coconut oil instead of butter.
The coconut adds texture while keeping the citrus and cream cheese flavor front and center.
Vegan Lemon Cream Cheese Dump Cake
Dairy-free? No problem. Use vegan cream cheese, plant-based butter, and a dairy-free yellow cake mix. Many brands now offer allergy-friendly options that work beautifully in dump cake recipes.
You’ll still get that luscious, melty, lemony bite—just without the dairy.
Don’t miss our vegan air fryer mac and cheese if you’re planning a fully plant-based menu.
Lemon Raspberry Cheesecake Dump Cake
Another bold option: toss in some fresh raspberries and add a swirl of raspberry jam into the lemon pie filling. It adds tartness, color, and a hint of sophistication that’s perfect for brunch or holiday tables.
How to Store and Reheat Lemon Cream Cheese Dump Cake
Best Way to Store Leftovers
Once your lemon cream cheese dump cake has cooled completely, store any leftovers in an airtight container. If you’ve baked it in a glass or ceramic dish, simply cover the dish tightly with plastic wrap or foil.
Refrigeration is key. Because of the cream cheese, the dump cake needs to be kept in the fridge. It will stay fresh for up to 5 days.
Pro Tip: For the best texture, store it in shallow layers to avoid sogginess.
Freezing for Long-Term Storage
Want to save some for later? Lemon cream cheese dump cake freezes surprisingly well. Cut the cake into individual portions and wrap each tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag.
- Freezer life: Up to 2 months
- To reheat: Thaw in the fridge overnight and warm in the microwave or oven
This makes it perfect for meal prepping desserts or keeping a sweet treat on hand for unexpected guests.
Reheating Tips Without Losing Texture
To bring your dump cake back to life, try these methods:
- Microwave (quickest): Heat one slice at a time for 30–45 seconds.
- Oven (best for crisp top): Place slices in a baking dish, cover with foil, and warm at 300°F for about 10–15 minutes.
- Air fryer: Great for crisp edges—heat at 325°F for 5 minutes.
Avoid overheating, as this can cause the cream cheese to separate or the lemon filling to become runny.
Check out our mac and cheese bites recipe to serve as a savory side or snack when you’re reheating dessert for guests.
Serving Ideas and Topping Suggestions for Lemon Cream Cheese Dump Cake
Serve It Warm or Chilled
One of the best things about lemon cream cheese dump cake is its flexibility. You can serve it warm from the oven for a gooey, comforting treat, or chilled from the fridge for a firmer, cheesecake-like texture. Both ways are delicious—it’s all about your preference.
Warm servings pair well with cold toppings, while chilled versions go great with fresh fruit or a dollop of whipped cream.
Best Toppings to Elevate the Flavor
Toppings can completely transform your dump cake. Here are some great options to enhance its lemony, creamy goodness:
| Topping | Why It Works |
|---|---|
| Whipped cream | Adds lightness to balance richness |
| Vanilla ice cream | Creates a hot-and-cold dessert contrast |
| Lemon zest | Boosts citrus flavor with natural oils |
| Powdered sugar | Simple finish that adds elegance |
| Crushed graham crackers | Adds crunch and a pie-like texture |
Want to go bold? Drizzle raspberry sauce or white chocolate ganache over each serving.
Don’t miss our easy smoothie recipes with 3 ingredients that make great pairings for a light and refreshing dessert plate.
Creative Ways to Serve It
Looking to impress guests or elevate presentation? Try these creative serving ideas:
- Mini mason jar servings – Layer the dump cake into jars for cute individual portions.
- Brunch buffet centerpiece – Slice it into squares and plate with fresh berries.
- Dessert bar – Offer it as part of a DIY dessert bar with toppings and sauces on the side.
These simple tweaks turn a humble lemon cream cheese dump cake into a show-stopping treat.
Common Mistakes to Avoid When Making Lemon Cream Cheese Dump Cake
Mistake 1: Using Cold Butter Improperly
Many home bakers make the mistake of placing large cold chunks of butter on top of the cake mix. This leads to uneven melting, dry patches, and an undercooked surface in some areas.
Fix it: Thinly slice the butter or melt it and pour it evenly over the entire surface to ensure consistent baking and that signature golden crust.
Mistake 2: Not Softening the Cream Cheese
Dumping cold cream cheese straight from the fridge may sound fine, but it won’t melt properly. You’ll end up with firm, rubbery bits rather than smooth, creamy pockets.
Fix it: Let your cream cheese sit at room temperature for 15–20 minutes before cubing. It will soften beautifully into the lemon filling while baking.
Mistake 3: Skipping the Grease
Forgetting to grease your baking dish is a fast track to a stuck, messy cake. Even though this isn’t a traditional batter cake, the sugar content and fruit can caramelize and stick.
Fix it: Always spray your baking dish with nonstick cooking spray or brush it lightly with butter.
Looking for a quick fix meal while your cake bakes? Don’t miss our easy 3-ingredient chicken breast recipe—it’s perfect for busy nights.
Mistake 4: Stirring the Layers Together
Dump cakes get their unique texture from layering, not mixing. Stirring will turn your cake into a mushy mess instead of keeping the separate textures intact.
Fix it: Always dump and layer—never stir. Start with the filling, then cream cheese, then dry cake mix, and finally the butter.
Mistake 5: Overbaking or Underbaking
It can be tricky to know when a dump cake is done since the top browns faster than the filling sets. Overbaking makes it dry and rubbery; underbaking leaves a raw cake mix texture.
Fix it: Bake until the top is golden and edges are bubbling, usually 40–50 minutes. Use a spoon to peek inside for doneness.
Nutrition Facts and Dietary Considerations
Basic Nutritional Breakdown (Per Serving)
While lemon cream cheese dump cake is a treat, it’s good to know what you’re eating. Here’s a general idea based on one square (1/12th of a 9×13-inch pan):
| Nutrient | Approximate Amount |
|---|---|
| Calories | 310–350 kcal |
| Total Fat | 16–18g |
| Saturated Fat | 9–10g |
| Carbohydrates | 38–42g |
| Sugars | 22–25g |
| Protein | 3–4g |
| Fiber | 1g |
| Sodium | 320–370mg |
These values will vary depending on which cake mix, pie filling, and cream cheese you use.
Is Lemon Cream Cheese Dump Cake a Healthy Dessert?
This dump cake isn’t designed to be diet food, but it can be part of a balanced lifestyle when enjoyed in moderation. If you’re watching your sugar or fat intake, try lighter substitutions:
- Use reduced-fat cream cheese
- Choose a sugar-free lemon pie filling
- Swap butter with plant-based margarine
Looking for healthier alternatives? Our fat-burning green smoothie pairs great with a small slice of this dessert as a balance of indulgence and wellness.
Allergen & Dietary Info
Here are key considerations for those with dietary restrictions:
- Contains dairy (cream cheese, butter)
- Contains gluten (standard cake mixes)
- May contain eggs depending on the brand of cake mix
- Nut-free as written, unless you add toppings like almonds or coconut
To make this dessert dairy-free or vegan, use plant-based cream cheese and butter. For gluten-free, opt for a certified GF cake mix and check your pie filling ingredients carefully.
FAQs About Lemon Cream Cheese Dump Cake
What is a lemon cream cheese dump cake?
A lemon cream cheese dump cake is a simple, layered dessert made with lemon pie filling, cubes of cream cheese, boxed cake mix, and butter. You don’t mix the ingredients—instead, you “dump” them into a baking dish in layers and bake. The result is a warm, gooey, slightly tangy dessert with a golden, cake-like top and a cheesecake-style center.
Can I use fresh lemons instead of lemon pie filling?
Yes, but it requires a few extra steps. You’ll need to make your own lemon pie filling or lemon curd using fresh lemons, sugar, cornstarch, and water. Using fresh lemon juice can give a brighter, more natural citrus flavor, but store-bought filling saves time and still tastes great.
How do you store lemon cream cheese dump cake?
Store the dump cake in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese, refrigeration is necessary to keep it safe and fresh. If you need to store it longer, freeze individual slices tightly wrapped for up to 2 months.
Can I make this dump cake ahead of time?
Absolutely. You can assemble the cake and refrigerate it (unbaked) for up to 24 hours before baking. Or, you can bake it fully and reheat it later. Just make sure to store it properly and allow it to cool before covering, so condensation doesn’t make it soggy.
What other cake mix flavors work well with lemon?
While yellow cake mix is classic, other flavors also pair beautifully with lemon filling. Try white cake mix, vanilla, or even butter pecan for a unique twist. If you like bold combos, consider strawberry or coconut-flavored mixes.
Can lemon cream cheese dump cake be made dairy-free?
Yes, it can! Substitute regular cream cheese and butter with dairy-free alternatives—there are many plant-based versions available. Also, check your cake mix to ensure it doesn’t contain hidden dairy ingredients. This way, you can enjoy the same sweet, tangy flavor with none of the dairy.
Conclusion
Lemon cream cheese dump cake is the perfect example of how easy desserts can still be showstoppers. With just a few simple ingredients and no mixing required, you get a sweet, tangy, creamy treat that works for holidays, potlucks, or even weeknight cravings. Whether you’re serving it warm with ice cream or chilled straight from the fridge, this crowd-pleaser never disappoints.
Looking for more quick, comforting recipes like this? Don’t miss our three-ingredient peanut butter cookies—they’re just as easy and addictive.
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Lemon Cream Cheese Dump Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A 5-ingredient lemon cream cheese dump cake that’s creamy, tangy, and irresistibly easy! No mixing required—just layer, bake, and enjoy this citrusy, crowd-pleasing dessert.
Ingredients
2 cans (21 oz each) lemon pie filling
1 package (8 oz) cream cheese, softened and cubed
1 box (15.25 oz) yellow cake mix
½ cup (1 stick) unsalted butter, melted or sliced
1 tsp lemon zest (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Spread lemon pie filling evenly in the bottom of the dish.
Distribute cubed cream cheese over the lemon layer.
Sprinkle the dry cake mix evenly on top—do not stir.
Drizzle melted butter (or place slices) evenly over the cake mix.
Optional: Sprinkle with lemon zest for added brightness.
Bake for 40–50 minutes or until the top is golden brown and edges are bubbly.
Cool for 10 minutes before serving. Serve warm or chilled.
Notes
For dairy-free, use vegan butter and plant-based cream cheese.
Use white or vanilla cake mix for a softer flavor profile.
Top with whipped cream, vanilla ice cream, or powdered sugar.
Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 340 kcal
- Sugar: 23g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg