When you’re craving something sweet, quick, and oh-so-delicious, this Lemon Cream Cheese Dump Cake is the answer. With just a handful of ingredients and minimal prep, this dessert is an absolute game-changer. It’s the kind of dessert that feels like a homemade masterpiece, yet requires almost no effort. The best part? It’s packed with bright lemon flavor, creamy richness from the cream cheese, and that signature crumbly, golden cake topping. The beauty of a dump cake is right in the name—everything gets dumped into the pan without any fuss, stirred, or complicated steps. All you have to do is layer the ingredients, bake, and enjoy a warm, comforting dessert that’s sure to impress. Whether you’re preparing it for a weeknight treat, a family gathering, or a potluck, this cake is the one that everyone will be talking about. So, let’s dive into how to make this irresistible Lemon Cream Cheese Dump Cake, step by step. It’s so simple, you’ll wonder why you didn’t try it sooner.

INGREDIENTS YOU’LL NEED:

This cake comes together with just five ingredients, making it perfect for when you need a quick dessert that still feels indulgent. Here’s what you’ll need:

• 1 box lemon cake mix – The convenience of a cake mix gives this dessert a light, fluffy texture with minimal work.
• 8 oz (225g) cream cheese, softened – Adds richness and creaminess that balances the tartness of the lemon.
• ½ cup unsalted butter, melted – Helps form a crisp, golden top.
• 1 can (21 oz) lemon pie filling – This is where the lemon flavor really shines. It adds sweetness and tanginess, creating a delicious, gooey layer.
• 1 cup powdered sugar – A final dusting to add sweetness and finish off the cake with a touch of elegance.

STEP 1: PREHEAT YOUR OVEN

Start by preheating your oven to 350°F (175°C). While your oven heats up, you can begin prepping the baking dish and the ingredients. Having the oven ready ensures that the cake starts baking right away, keeping the process quick and simple.

STEP 2: GREASE THE BAKING DISH

Next, grab a 9×13-inch baking dish and grease it lightly with non-stick cooking spray, butter, or oil. This step helps ensure the cake comes out easily after baking and doesn’t stick to the sides. A greased dish will also allow the cake’s golden edges to crisp up nicely.

STEP 3: LAYER THE LEMON PIE FILLING

Once your baking dish is prepped, spread the lemon pie filling evenly across the bottom of the dish. This forms the sweet, tangy base layer that will complement the creamy texture of the cream cheese and the buttery cake topping. You don’t need to stir or mix the filling—just spread it out gently so it covers the whole dish.

STEP 4: ADD THE CREAM CHEESE

Cut the softened cream cheese into small cubes and distribute them evenly over the lemon pie filling. This layer of cream cheese creates little pockets of creamy goodness throughout the cake. The cream cheese will melt as the cake bakes, creating a delightful, rich contrast with the tart lemon filling and the fluffy cake mix topping.

ASSEMBLE, BAKE, AND FINISH – THE EASY STEP-BY-STEP PROCESS:

Now that we’ve layered the lemon pie filling and cream cheese, it’s time to bring this easy dessert together and bake it into the irresistible treat we’re all waiting for. The best part about this Lemon Cream Cheese Dump Cake is that it’s almost impossible to mess up—just a few more simple steps, and you’ll have a warm, golden dessert that’s ready to serve. Let’s finish up the cake and get it into the oven!

STEP 5: ADD THE CAKE MIX

Once your cream cheese is spread evenly over the pie filling, the next step is to pour the dry lemon cake mix evenly over the cream cheese layer. This is where the “dump” part of the dump cake comes in—no mixing required. Simply scatter the cake mix over the top as evenly as possible. While it may look like you need to spread the cake mix around, don’t mix it with the other ingredients. You want the cake mix to remain on top of the cream cheese and lemon layers, forming that classic cake texture once baked.

STEP 6: DRIZZLE THE MELTED BUTTER

Now for the buttery goodness! Drizzle the melted butter evenly over the cake mix. It’s important to be generous with the butter here—this will help the cake develop a beautiful, golden-brown crust on top as it bakes. The butter will seep into the dry cake mix, creating a slightly crisp, sweet topping that complements the creamy lemon layers underneath.

STEP 7: BAKE TO PERFECTION

Place the baking dish in the preheated oven and bake for 40 to 45 minutes. You’ll know the cake is ready when the top is golden brown and bubbly around the edges. The center should be set, but still soft and gooey—this contrast of textures is part of what makes dump cakes so delicious. If you prefer a slightly firmer texture, you can bake it a little longer, but keep an eye on it to make sure the top doesn’t burn. The smell filling your kitchen as it bakes will have you eagerly waiting for those last few minutes!

STEP 8: LET IT COOL SLIGHTLY

Once the cake is golden and bubbly, remove it from the oven and let it cool for a few minutes. While it’s cooling, the cake will firm up a bit, making it easier to cut and serve. It’s best served warm, so don’t let it sit too long, but giving it a few minutes will make it easier to handle and enhance the texture.

STEP 9: FINISH WITH POWDERED SUGAR

To add that final sweet touch, sprinkle powdered sugar evenly over the top of the cake. This gives it a light, snowy finish and adds just a bit more sweetness to balance out the tartness of the lemon. It also makes the cake look extra inviting and elegant, even though it was quick and easy to make.

SERVING AND ENJOYING YOUR LEMON CREAM CHEESE DUMP CAKE

Once you’ve finished these simple steps, your Lemon Cream Cheese Dump Cake is ready to serve! The combination of tangy lemon, creamy filling, and buttery cake makes for a dessert that’s impossible to resist. It’s perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Whether you’re serving it after a family dinner, bringing it to a potluck, or just treating yourself, this dessert will surely be the star of the show.

TIPS AND VARIATIONS:

• Try different pie fillings: While lemon is the star here, you can easily swap out the lemon pie filling for other flavors like blueberry, cherry, or strawberry for a different twist.
• Add fruit: If you want a bit more texture and flavor, try folding in fresh berries or diced fruit before baking. Just be sure to reduce the sugar slightly to balance the sweetness.
• Make it a little extra: Top with fresh whipped cream or serve with a scoop of vanilla ice cream for that extra wow factor.

FREQUENTLY ASKED QUESTIONS & FINAL THOUGHTS ON LEMON CREAM CHEESE DUMP CAKE:

Now that you’ve mastered the art of making this Lemon Cream Cheese Dump Cake, it’s time to answer some of the most common questions that may arise while preparing it. Whether you’re curious about storage, making it ahead of time, or substitutions you can try, we’ve got you covered. Let’s dive into the most frequently asked questions to ensure this cake turns out perfect every time.

1. Can I make this cake ahead of time?

Yes! You can prepare this cake up to one day in advance. After baking, let it cool completely, then cover and refrigerate it. When you’re ready to serve, simply reheat it in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for a few seconds to warm it up. The cake will still taste fresh and delicious.

2. Can I use a different cake mix?

Absolutely! While lemon gives this dump cake its signature flavor, you can swap out the lemon cake mix for a different flavor. A vanilla cake mix or yellow cake mix would be great alternatives. You could even try a pound cake mix for a denser texture that still delivers the creamy filling and buttery topping.

3. What if I don’t have lemon pie filling?

If you don’t have lemon pie filling, you can make a simple homemade version. Combine 1 can of sweetened condensed milk, the juice and zest of 2 lemons, and 2 tablespoons of cornstarch. Heat it on the stove until it thickens to a pie-filling consistency, and use that in place of the canned lemon pie filling. You can also use other fruit pie fillings, like cherry, blueberry, or peach.

4. Can I freeze this cake?

Yes, this dump cake freezes beautifully. After baking and allowing it to cool, cover the cake tightly with plastic wrap and aluminum foil. It can be stored in the freezer for up to 2-3 months. To enjoy it again, simply thaw it in the fridge overnight and warm it up before serving. This makes it a great make-ahead dessert for busy times!

5. How do I know when the cake is done?

The cake should be golden brown on top with bubbly edges. If you insert a toothpick into the center, it should come out clean, or with a few crumbs. If the top starts to look too brown before it’s fully cooked through, you can loosely cover the cake with foil and continue baking until it’s done.

6. Can I use reduced-fat cream cheese?

Yes, you can use reduced-fat cream cheese if you want a lighter version of this cake. It will still add creaminess to the filling, but keep in mind that the texture might be a bit different compared to full-fat cream cheese. The taste will still be delicious!

FINAL THOUGHTS: SIMPLE, DELICIOUS, AND ALWAYS A CROWD-PLEASER

The Lemon Cream Cheese Dump Cake is the perfect dessert for anyone looking for an easy, flavorful treat that’s both comforting and crowd-pleasing. With minimal effort and just a few ingredients, you can make a cake that tastes like it took hours to prepare. The combination of tangy lemon, creamy filling, and buttery cake topping creates a balanced and irresistible dessert that everyone will love. What’s so great about this dump cake is its versatility. From swaps in the cake mix to different pie fillings, you can easily customize it to suit any occasion or preference. It’s a great dessert for casual family dinners, holiday gatherings, or even just a simple weeknight treat when you’re craving something sweet. If you haven’t tried this cake yet, now is the perfect time to do so. And once you’ve tasted it, I’m sure it will quickly become one of your go-to recipes for impressing guests with little effort. I’d love to hear how your Lemon Cream Cheese Dump Cake turns out! Have you tried any variations or made it ahead of time? Drop a comment below and share your tips and experiences. Happy baking! Print