Hey, ever get that strong craving for something sweet but also want it now? Yeah, me too. The lemon dump cake recipe is my hands-down go-to when I want something that’s crazy easy but still tastes like a five-star restaurant (except, well, I’m still in sweatpants). If you’re tired of complicated desserts or you’re just not up for trashing your whole kitchen—stick around. This tangy, creamy, altogether nostalgic dessert is basically magic with hardly any work. Spend more time eating, less time messing around, right?
Lemon Cream Cheese Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 baking dish with non-stick spray.
- Dump the lemon pie filling into the baking dish.
- Distribute the cream cheese over the lemon filling in tiny hunks or dollops.
- Sprinkle the dry cake mix evenly on top of the cream cheese without mixing.
- Drizzle melted butter all over the top.
- If required, add a splash of milk on any dry spots.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden and fragrant.
- Allow to cool before serving to avoid burns.
- Serve as is or with a scoop of vanilla ice cream or dusted with powdered sugar.
Notes
Why You’ll Love Lemon Cream Cheese Dump Cake
Alright, let me sell you on this. For starters, it’s fast. We’re talking under ten minutes before it goes into the oven, if you don’t count bickering with your kids over who gets to lick the spoon. Second, there’s not even a mixing bowl (well, unless you want one). Everything just kinda layers itself together. My mom used to make something similar for church potlucks, and it always disappeared in about six minutes—no lie.
What makes this lemon dump cake a personal favorite is the combo of that lemony zip, the creamy pockets of cheesecake goodness, and this buttery, crumbly thing the cake mix does on top. I kid you not, it’s impossible to mess up. Plenty of times I’ve thrown this together while distracted. And it worked out fine. Weird, right? But in the best way.
Some people say it tastes like sunshine. I say it tastes like “I didn’t have to stress.”
“My picky teenager asked for seconds. That’s the only five-star review I’ll ever need.” – Jess, neighbor and lemon skeptic
How To Make Lemon Cream Cheese Dump Cake
OK, this isn’t rocket science, but let’s break it down. Here’s the deal: you’ll need a can (20 or 21 ounces) of lemon pie filling, a box of yellow or vanilla cake mix, one brick (8 ounces) of cream cheese (room temp is best), butter, and a little milk. If you’re feeling wild, add extra lemon zest, but I honestly usually skip it (don’t judge).
Get out a 9×13 baking dish and spray it with non-stick stuff. Dump the lemon filling in. Next, take your cream cheese and cut it into tiny hunks or dollops all over the lemon filling. Don’t worry if it’s uneven. Scatter the dry cake mix right on top. Don’t mix it in—seriously. Just let it sit there, like dusty snow on top of a lemon mountain. Drizzle melted butter all over… that’s the magic. Sometimes I add a splash of milk to any dry spots. That’s it. Bake at 350°F for about 40-45 minutes, or until the top is golden and it smells, well, like heaven.
Let it cool a bit before scooping (it’s hot lava at first), but honestly, I always burn my mouth because I can’t wait.
Variations and Substitutions
Not a lemon person? Eh, you’re missing out, but try swapping in cherry or blueberry filling. Peach is a summer favorite in my house—just use the same process and a can of peaches. White cake mix works if you don’t have yellow. Sometimes, for a bit more zing, I’ll mix a little lemon juice into the cream cheese before dotting it over.
Cream cheese can be swapped for mascarpone or even a dollop of Greek yogurt if you’re feeling “healthier.” Want it sweeter? A sprinkle of powdered sugar when it’s finished. Got only margarine? It’ll work, but, okay, it’s better with real butter. Sometimes, just for fun, I’ll toss chopped strawberries on top before baking.
It’s the kind of recipe that’s basically impossible to ruin. Experiment a little, you’ll thank yourself later.
Nutrition Facts (per serving)
So, here’s where it gets… real. Is this health food? Ha! Not a chance, but it’s dessert, so let’s not stress. One serving (about 1/12th of the pan) is roughly:
- 310 calories
- 15g fat (blame the butter and cream cheese)
- 42g carbs
- 3g protein
You may get a sugar rush and want a small nap. I say it builds character. If you want to trim the numbers, use low-fat cream cheese and a “light” cake mix, but, well, flavor might notice.
Storing + Make-Ahead
Here’s the good news: this lemon dump cake lasts several days in the fridge (if you manage not to eat it all first). Just cover the pan with foil or toss into an airtight container. Honestly, I think it’s even better cold on day two, when everything kind of settles and gets fudgy.
Want to make it ahead? Totally. You can assemble all but the butter topping, stash in the fridge, and then drizzle and bake when you’re ready. Leftovers? Zap individual servings in the microwave for that “just baked” vibe. It also freezes pretty well but may get a little mushy—honestly, mine never gets that far.
Serving Suggestions
- With a scoop of vanilla ice cream (or lemon sorbet if you’re extra fancy)
- Dust with powdered sugar right before serving for a touch of drama
- Serve warm at brunch with coffee or have it cold straight from the fridge
I even ate it for breakfast once. Don’t tell my mom.
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FAQs
Can I make this gluten-free?
Yup, just swap in your favorite gluten-free yellow cake mix. Haven’t noticed much difference.
Does it need to be refrigerated?
After it cools off, yep. Cover and stick it in the fridge. Room temp for more than a few hours is risky.
What if I don’t have lemon pie filling?
Substitute with any canned fruit filling you like, or even homemade lemon curd if you’re fancy.
Can I double it for a party?
You bet. Use two pans, or one giant roasting pan if you’ve got one. Same temp, just might need extra baking minutes.
Is it supposed to look so… messy?
Absolutely. Messy is the whole point, honestly.