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.

Lemon Cream Cheese Dump Cake – The Best 5-Ingredient Dessert Ever

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

Scale

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)

Cook Mode Prevent your screen from going dark

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