There’s something about the bright, tangy scent of lemon that instantly lifts the room, and that’s exactly what this Lemon Cream Cheese Dump Cake does. Picture a warm pan coming out of the oven, steam carrying citrus notes and a hint of sweet cream cheese — it smells like sunshine and cozy afternoons all at once. Lemon Cream Cheese Dump Cake is a perfect bridge between an easy weeknight dessert and something you’d proudly bring to a potluck, because it tastes both comforting and a little celebratory.
I love how forgiving this recipe feels; you can throw it together in minutes and still end up with an impressive dessert. The soft, zesty lemon filling contrasts with pockets of creamy, slightly tangy cream cheese and a golden, buttery topping. If you enjoy simple desserts that look and taste homemade, Lemon Cream Cheese Dump Cake will likely become a go-to. For another creamy treat to try sometime, check out this creamy cherry pistachio cheesecake for more inspiration.
Why you’ll love this recipe
- It feels fancy but takes almost no hands-on time.
- The balance of lemon and cream cheese is bright, not cloying.
- Texture plays: silky filling, soft pockets of cake mix, and buttery crisp edges.
- Great for feeding a crowd — everyone asks where you bought it.
- It’s endlessly adaptable for seasons and dietary tweaks.
How to make Lemon Cream Cheese Dump Cake
First, set up your workspace: preheat the oven and lightly grease a 9×13-inch baking dish so the cake doesn’t stick. Next, spread the lemon pie filling evenly in the dish — this is the sunny base that carries the flavor. In a separate bowl, mix the softened cream cheese and powdered sugar until smooth; dropping spoonfuls of that mixture over the lemon filling creates little islands of richness. Then sprinkle the dry cake mix over the top and evenly drizzle the melted butter so the cake mix bakes into golden, buttery crumbs. Finally, pop it in the oven and bake until the top turns golden and the filling bubbles through the edges. Once it comes out, let it cool slightly so the layers settle; this is when it’s easiest to slice and when the aromas are the most inviting.
A small kitchen note: as the Lemon Cream Cheese Dump Cake bakes, you’ll notice the cream cheese edges puff and mingle with the lemon, creating streaks of pale yellow and creamy white — it’s part of the charm. Don’t worry if the top looks uneven; those pockets of cake mix become tender, cake-like bites once baked.
Ingredients
- 1 box yellow cake mix
- 1 (21 oz) can lemon pie filling
- 8 oz cream cheese, softened
- ½ cup butter, melted
- 1 cup powdered sugar
Each ingredient plays a clear role. The yellow cake mix forms the crisp, buttery topping when the melted butter soaks through; choosing a good-quality mix gives a better texture and flavor. Lemon pie filling supplies bright, tangy sweetness and a soft filling that contrasts beautifully with the topping. Cream cheese adds a silky, slightly tangy richness that balances the lemon and brings a cheesecake-like note. Powdered sugar sweetens and smooths the cream cheese — granulated sugar would leave a grainy texture. Butter is essential: it browns the cake mix and creates those irresistible edges. If you need alternatives, use a gluten-free yellow cake mix for a GF version, or swap the butter for a dairy-free margarine if you need a dairy-free tweak, though the flavor will change slightly. For another tangy cream-cheese-centered idea, this baked cranberry cream cheese dip makes a great seasonal companion to lemon desserts.
Directions
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Pour the lemon pie filling into the prepared dish and spread it evenly with a spatula so every bite will have that bright citrus. In a medium bowl, beat the softened cream cheese with the powdered sugar until completely smooth; this is easiest with an electric mixer, but a sturdy whisk works if you don’t mind the arm workout.
Next, drop spoonfuls of the cream cheese mixture over the lemon filling and gently spread them a bit — you don’t need perfect coverage, the marbling looks lovely after baking. Sprinkle the dry yellow cake mix evenly across the top, covering as much of the cream cheese and lemon as you can without pressing it down. Drizzle the melted butter in a steady stream across the cake mix; this helps the dry mix transform into a golden, crispy topping during baking. Bake for 40–45 minutes, until the top is golden and bubbling; you’ll notice the edges turn golden and fragrant, and the center should look set but still slightly soft. Let the Lemon Cream Cheese Dump Cake cool slightly before serving so the layers firm up; a 10–15 minute rest makes slicing easier and lets the flavors marry.
A quick tip while it bakes: if the top browns too quickly, tent it loosely with foil for the last 10 minutes so the middle finishes without over-browning.
How to serve Lemon Cream Cheese Dump Cake
This dessert is wonderfully flexible. Serve warm with a scoop of vanilla ice cream for a comforting finish, or let it cool completely and slice it into squares for a picnic or potluck. It’s also lovely for brunch — think along the same lines as a sweet coffee cake, plated with fresh berries and a dusting of powdered sugar. Visually, you’ll see golden-crisp bits on top with creamy swirls beneath; the lemon filling peeks through in glossy, sunny patches. For an extra touch, drizzle a simple lemon glaze or sprinkle a little lemon zest on top to amplify the citrusy aroma.
How to store Lemon Cream Cheese Dump Cake
Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. The cream cheese and lemon filling keep best chilled. If you want to freeze portions, wrap individual slices in plastic and place them in a freezer bag for up to 2 months; thaw overnight in the fridge before reheating.
To reheat, warm slices in a 325°F oven for 10–12 minutes to revive a crisp edge, or microwave a single serving for 15–25 seconds if you’re in a hurry — the microwave softens everything nicely but won’t give you that crunch. If you froze the cake, let it defrost in the refrigerator first, then reheat in the oven for best texture.
Tips for perfect Lemon Cream Cheese Dump Cake
- Soften the cream cheese ahead of time for a smooth mix; cold cream cheese can leave lumps.
- Spread the lemon filling evenly, but don’t press the cake mix down — light layering lets the butter do its work.
- If your oven runs hot, tent with foil after 30 minutes so the top doesn’t over-brown while the center finishes.
- Use room-temperature butter when drizzling; chilled butter can solidify on top and won’t soak the mix properly.
- If you want more lemon brightness, fold in a teaspoon of fresh lemon zest into the powdered sugar-cream cheese mix. For more dessert ideas that balance cream cheese and fruit beautifully, try this caramel apple cheesecake bars.
These are the little habits I’ve learned from making Lemon Cream Cheese Dump Cake many times: don’t rush the cooling, because slicing too early makes a mess, and always taste the filling if you’re unsure about sweetness — a quick squeeze of lemon or another tablespoon of powdered sugar can balance it to your liking.
Variations
- Blueberry-Lemon: Swap the lemon pie filling for blueberry pie filling and add a teaspoon of lemon zest to the cream cheese mixture. The pairing of blueberry and cream cheese gives a classic, slightly tangy contrast.
- Strawberry Shortcake Style: Use strawberry pie filling and fold a bit of vanilla into the cream cheese. Top with sliced fresh strawberries when serving for a fresher feel.
- Gluten-Free: Use a certified gluten-free yellow cake mix; follow the same method, and you’ll have a GF-friendly Lemon Cream Cheese Dump Cake that everyone can enjoy.
- Lower-Sugar Version: Use a sugar-free or reduced-sugar lemon pie filling and a powdered sugar substitute, though texture and sweetness will vary slightly.
- Mini Individual Cups: Assemble in muffin tins or ramekins for single-serve portions; reduce baking time to about 20–25 minutes and watch for bubbling edges.
These tweaks let you keep the spirit of Lemon Cream Cheese Dump Cake while making it fit holidays, seasons, or dietary needs.
FAQs
Q: Can I make this Lemon Cream Cheese Dump Cake ahead of time?
A: Yes — you can assemble it and refrigerate it for a few hours before baking, but I don’t recommend assembling and freezing unbaked. Baking from chilled will take a few extra minutes, so add 5–10 minutes to the baking time and look for bubbling edges as your cue.
Q: Can I use fresh lemon curd instead of canned lemon pie filling?
A: You can, but fresh lemon curd is usually thicker and brighter, so spoon it evenly and consider thinning slightly with a tablespoon of water to create a consistent layer. The flavor will be more intense and delicious, but watch the sweetness because curd can be tarter.
Q: My top browned quickly — how can I prevent that next time?
A: Tent a sheet of foil loosely over the pan after the first 25–30 minutes of baking. That will slow browning while allowing the center to finish and the filling to bubble.
Q: Is this recipe freezer-friendly after baking?
A: Absolutely. Cool completely, then freeze in airtight containers or individually wrapped slices for up to 2 months. Thaw in the fridge and reheat in a low oven for the best texture.
Conclusion
If you love bright, easy desserts, this Lemon Cream Cheese Dump Cake is a winner — it offers that perfect mix of tangy lemon, creamy cheese, and buttery topping without fuss. Try it for a casual family dinner or bring it to your next gathering; it has a way of making people smile. If you want to compare versions or see another home cook’s take, check out this detailed recipe for Lemon Cream Cheese Dump Cake from That Oven Feelin, or read a slightly different spin at All Things Mamma. If you love this Lemon Cream Cheese Dump Cake, save it for later or share it with someone who’d enjoy it too.
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Lemon Cream Cheese Dump Cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A bright and tangy dessert featuring a creamy lemon filling topped with buttery, golden cake mix, perfect for potlucks or weeknight treats.
Ingredients
- 1 box yellow cake mix
- 1 (21 oz) can lemon pie filling
- 8 oz cream cheese, softened
- ½ cup butter, melted
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Pour the lemon pie filling into the prepared dish and spread it evenly.
- In a medium bowl, beat the softened cream cheese with the powdered sugar until smooth.
- Drop spoonfuls of the cream cheese mixture over the lemon filling.
- Sprinkle the dry yellow cake mix evenly across the top.
- Drizzle the melted butter over the cake mix.
- Bake for 40–45 minutes until the top is golden and bubbling.
- Let the cake cool slightly before serving to allow layers to firm up.
Notes
For a gluten-free version, use a gluten-free yellow cake mix. If your oven runs hot, tent with foil after 30 minutes to prevent over-browning.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
